How to make it

  • Heat a large pot over medium-high heat.
  • Add a little oil and brown the turkey, making sure to break it up.
  • Once turkey is browned, add onion and garlic, reducing heat to medium, and cook until onion is softened.
  • Add minced chipotles and chili powder and mix well. Cook for one minute.
  • Pour in the 1/2 beer and use it to scrape down any of the seasonings that are on the side or stuck to the bottom.
  • Add the rest of the ingredients and simmer uncovered for 20-30 minutes.
  • While chili is simmering, make Corn Pancakes according to package directions and cook on a non-stick griddle over medium-low heat.
  • Note: Rachel Ray uses shredded Pepper Jack Cheese in her corn toppers, and they taste great that way, but I choose not to use it because it makes the toppers a little greasy. You choose.

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