• 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
• 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

Heat the olive oil in a large, heavy skillet over medium-high heat. 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. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.