Turkey Chili

Recipe adapted from Food Network "30-Minute Turkey Chili"

Ingredients

3 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) Mexican lager-style beer  (I used 1/2 cup of red wine and 1 cup of chicken stock)
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Directions
1) Heat the olive oil in a large, heavy skillet over medium-high heat.
2) 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 chile and sauce; cook 1 minute more.
3) Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
4) Add the beer and simmer until reduced by about half, about 8 minutes.
5) Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil.
6) Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
7) Ladle the chili into bowls and serve with the garnishes of your choice.