Turkey and Hominy Chili With Smoky Chipotle

• 4 tablespoons olive oil
• 2 1/2 pounds ground turkey
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 garlic cloves, chopped
• 2 tablespoons chili powder
• 2 large Spanish onions, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 to 2 jalapeno peppers, to taste, seeded and chopped
• 1 28-ounce can tomato puree
• 2 15-ounce cans white hominy, drained
• 2 15-ounce cans pinto beans, drained
• 1 12-ounce bottle beer
• 2 to 3 chipotles in adobo sauce, to taste, minced
• 1 teaspoon dried oregano
• 2 bay leaves
• Sour cream, for serving
• 5 scallions, white and light green parts, sliced, for serving
• 1 bunch chopped cilantro, for serving
• Lime wedges, for serving

1. In a large pot over medium-high heat, warm 1 tablespoon oil.
2. Brown half the ground turkey with 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes.
3. Stir in half the garlic and half the chili powder and saute for another 30 seconds.
4. Using a slotted spoon, transfer turkey to a bowl.
5. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey.
6. Add remaining 2 tablespoons oil to pot and saute onions, bell peppers and jalapeno peppers with remaining 1/2 teaspoon salt.
7. Cook, stirring, until onion is translucent, about 10 minutes.
8. Return ground turkey and any liquid in bowl to pot and add tomato puree, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water.
9. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour.
10. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.

olive oil, ground turkey, kosher salt, freshly ground black pepper, garlic, chili powder, spanish onions, red pepper, green pepper, jalapeno peppers, tomato puree, white hominy, pinto beans, chipotles, oregano, bay leaves, sour cream, scallions, cilantro, lime wedges

Taken from cooking.nytimes.com/recipes/1013041 (may not work)