| | Directions | | In a large Dutch oven or large pot, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano, cumin, minced garlic, and jalapeno pepper; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa powder, cayenne pepper, bay leaves, salt, cinnamon, and beer. Bring to boil. Reduce heat; add beans and stir. Cover and simmer 1 hour. Add Monterey Jack cheese; heat through. Discard bay leaves and serve. |
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| Ingredients | | - |  | 2 pounds ground turkey |
| - | | 1 onion, chopped (large) |
| - | | 1 1/2 teaspoons oregano |
| - | | 1 1/2 teaspoons ground cumin |
| - | | 1 teaspoon minced garlic |
| - | | 1 jalapeno pepper, finely chopped |
| - | | 1 can diced tomatoes, undrained (28 ounce can) |
| - | | 3 cups beef broth |
| - | | 1 can tomato sauce (15 ounce can) |
| - | | 2 tablespoons chili powder |
| - | | 1 tablespoon cocoa powder |
| - | | 1/2 teaspoon Cayenne Pepper |
| - | | 2 bay leaves |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon ground cinnamon |
| - | | 1 can beer (12 ounce can) |
| - | | 3 cans white kidney or cannelloni beans, rinsed and drained (15 ounce cans) |
| - | | 2 cups shredded monterey jack cheese |
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