Stout Beer and Turkey Chili

By Capitol City Brewing Company Culinary Team


2 c olive oil


8 lbs yellow onions, peeled and cut in 1-inch dice

3 oz (weight) freshly chopped garlic

8 lbs green bell pepper, seeded and cut in 1-inch dice

10 Medium whole fresh jalapenos, cut into 1/4-inch slices

4 #10 Cans cooked black beans, drained

4 #10 Cans crushed whole tomatoes

6 lbs yellow corn kernels, frozen and thawed

3 Bunches fresh cilantro, chopped

2 (18-oz) Cans tomato paste

1 c white sugar

1 c paprika

2 c ground cumin

2 c ground chili powder

1 c kosher salt

1/2 c ground black pepper

1 Gallon dark stout beer


Heat a large heavy stockpot and add oil. Add ground turkey and sauté, breaking up turkey as it cooks to ensure even size pieces.

Add onions, garlic, bell pepper and jalapeno. Cook vegetables until translucent. Stir in all remaining ingredients except stout beer. Stir well until all ingredients are well incorporated.

Reduce heat to low and simmer chili for approximately 1 hour, stirring frequently to prevent burning on the sides and bottom of the stockpot.

Add stout and stir into chili. Simmer an additional 10 minutes.

Serve with corn bread.