Recipe Name Melissa Clark's Chili w Beef (NYTimes) Submitted by helenglo Recipe Description Smoky, hearty chili with plenty of protein from beans and meat Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 60 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 2 large Onion, chopped 4 tablespoons olive oil 2 teaspoons salt 6 clove garlic minced 2 large (2-1/4 per lb, approx 3-3/4 Peppers, sweet, red, raw, chopped 2 peppers jalapeno pepper 10 Usda default (100 gm - 4 oz) 1# Ground beef, browned ...pour off most of the fat 1 can, 15 oz (303 x 406) tomato sauce 1 can (15 oz) Diced Tomatoes with juice 1 cup Kidney beans, raw 1 cup Beans, great northern, mature seeds, raw 1 can or bottle (12 fl oz) beer 3 peppers adobo sauce Steps Sequence Step 1 In a large pot over medium-high heat, warm 1 tablespoon oil. Brown half the ground turkey with 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in half the garlic and half the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey. 2 Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes. 3 Return ground turkey and any liquid in bowl to pot and add tomato purée, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.