Beer should be used in all food. Well, most. Take for example Tsingtao’s heat-packed turkey chilli dish which is heavily influenced by Mexican classics but with a distinctly Asian twist. The famed Chinese beer company have kindly supplied us with this recipe from their archives, and giving as the country’s weather is pretty damn unpredictable right now, we know you’ll need to have this one tucked away for a rainy day.
Spicy Tsingtao Beef Chilli
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 5 cloves garlic, chopped
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 chipotle chili en adobo, coarsely chopped, with 1 tablespoon sauce (2 Tablespoons of your favorite hot sauce can be substituted)
- 1 pound ground turkey
- 1 (330ml) Tsingtao
- 1 (400g) can whole peeled tomatoes, with their juice
- 1 (400g) can kidney beans, rinsed and drained
- Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional
- Heat the olive oil in a large, heavy skillet over medium-high heat.
- Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
- Stir in the tomato paste and the chipotle chili and sauce; cook 1 minute more.
- Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
- Add the Tsingtao and simmer until reduced by about half, about 8 minutes.
- Add the tomatoes– crushing them through your fingers into the skillet– along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
- Ladle the chili into bowls and serve with the garnishes of your choice.