Yield: eight portions
- 1 lb. dried pinto beans, covered with hot water and soaked overnight
- 2 qt. water
- 3 each bottles Pilsner beer
- 1/2 c. cilantro, fresh, sprigs
- 2 Tbsp. Spanish paprika
- 1/4 c. parsley, chopped
- 1/4 c. sage, chopped
- 1 Tbsp. salt
- 1 each jalapeno chili pepper
- 6 oz. tomato paste
- 1/4 c. cumin, ground
- 1/4 c. coriander, ground
- 1/4 c. chili powder
- 2 lb. turkey, breast, large dice
- 1/4 c. salad oil
- 6 Tbsp. garlic, large dice
- 1 c. onion, large dice
- 1 c. red bell peppers, large dice
- 1 c. poblano chili, large dice
- 1 c. zucchini, large dice
- 1 1/2 c. summer squash, large dice
- Cover the beans with the water in a non-reactive stainless or plastic bowl. Cover and refrigerate overnight.
- Simmer beans with the soaking water, beer, cilantro, paprika, parsley, sage, salt, hot pepper and tomato paste until they are just tender.
- Beans may be cooled in the cooking liquid and stored refrigerated overnight.
- Heat a small sauté pan over high heat. Add the spices and dry toast them by stirring and flipping as they begin to smoke lightly for about 1 minute. Remove from the heat and stir occasionally to finish the toasting process.
- Using a large soup or saucepot over high heat, brown the turkey in the salad oil.
- Add the garlic and cook for 2 minutes, until the garlic becomes fragrant and nutty in aroma.
- Add the vegetables and spices to the turkey and sweat them in the pot until they are bright in color. Add the beans and their cooking liquid, re-heating and simmering, if necessary, for at least 1/2 hour. Thin the chili with a little water if you think it is too thick.
- Serve the chili with your favorite beer or cold beverage.