Andie's Chipotle BBQ Chili

Time for a perfect summer recipe that is as yummy as it is easy. We served this at last night's wine dinner and it got RAVE reviews so I am putting it on wax.

The chipotles add a sweet smokey spice, and the pressure cooker does a fabulous job of creating depth of flavor in a short cooking time. I think the corn is an unexpected twist too. Even my husband - who is NOT a chili person - loved the flavor combination.

We served this with the Manos Negros Malbec from the Uco region of Argentina, which was quite amazing - the pairing was very succesful. Enjoy!


Andie’s Chipotle BBQ Chili with Sweet Corn & Tortillas

Makes 10-12 servings

3 pounds lean ground turkey, seasoned with salt & pepper

2 teaspoons grapeseed oil



1 (12-ounce) bottle of full flavored beer

2 cups original flavor BBQ sauce

1 (16-ounce) container fresh salsa

2 cups sweet corn kernels

1 small jalapeno, minced

1 small can roasted diced green chilies

20 small corn tortillas, cut into bite sized pieces

2 chipotle peppers canned in adobo sauce, seeds removed, minced

1 small can tomato sauce

2 teaspoons kosher salt



Chicken Stock, for thinning

Garnishes – crème fraiche, cilantro, green onions



Heat a large sauté pan over high heat and brown the turkey in the grapeseed oil.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the remaining ingredients and stir to combine.

Add the meat back to the pressure cooker and stir well. If necessary, add chicken stock to thin out the chili’s consistency a bit. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25-30 minutes. Remove from the heat and carefully release the steam.

Adjust consistency of the chili by adding additional chicken stock. Taste, and adjust the seasoning to your liking. Serve immediately or keep warm until ready.

Garnish with crème fraiche, cilantro and chopped green onions.