Half-Time Chili II

• 2 tablespoons olive oil
• 1 12 cups onions, diced
• 8 garlic cloves, diced
• 3 lbs ground turkey
• 6 tablespoons chili powder
• 2 tablespoons cumin
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons cayenne pepper (omit for mild)
• 1 (28 ounce) can crushed tomatoes in puree
• 1 (14 1/2 ounce) can low sodium chicken broth
• 12 ounces beer (Shiner Bock or other med dark beer)
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can chili beans
• 1 ounce bittersweet chocolate (optional)
• 1 tablespoon cornmeal (optional if you need to thicken it up at the end)
• 1 (4 ounce) can chipotle peppers (optional)

1. Dice onion and garlic.
2. Heat oil in heavy large Dutch oven over medium heat.
3. Add onions and garlic.
4. Saute until onions are translucent, about 8min.
5. Add turkey and brown.
6. When 1/2 browned add chili powder, cumin, basil, oregano and thyme.
7. Stir 2 minutes.
8. Mix in crushed tomatoes, chicken broth, beer and tomato paste.
9. Simmer 2hrs until thickened to desired consistency, stiring occasionally to prevent sticking.
10. Mix in beans (not drained).
11. Simmer 5 minutes.
12. Season with salt and pepper to taste.
13. Best prepared day before and refrigerated to allow flavors to come together.
14. Serve with diced onion, extra sharp cheddar cheese and cornbread.

olive oil, onions, garlic, ground turkey, chili powder, cumin, basil, oregano, thyme, cayenne pepper, tomatoes, chicken broth, tomato paste, kidney beans, black beans, chili beans, bittersweet chocolate, cornmeal, peppers

Taken from www.food.com/recipe/half-time-chili-ii-285760 (may not work)