Preparation

• 加热2汤匙。在重型6夸脱的锅中用中火加热，直到闪闪发光。用1-1/2茶匙调味火鸡。盐和3/4茶匙。胡椒。煮一半的火鸡，不受干扰，直到褐色2至3分钟。分解肉，煮熟，偶尔搅拌或转动，直到褐色为2至3分钟。转移到大板上。再添加1汤匙。油到锅中，然后将剩余的火鸡变成褐色； transfer to the plate along with any liquid from the pot.
• Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the chipotle chiles and adobo sauce, chili powder, cumin, coriander, chipotle powder, and cinnamon, and cook, stirring, until fragrant, 1 to 2 minutes.
• Pour in the beer, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
• Add the canned tomatoes and chicken broth and bring to a simmer.
• Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, for 30 minutes. Add the turkey back to the pot, and cook for 30 minutes more. If the chili gets too thick, thin it with a little water.
• Stir in the vinegar, and season with salt and pepper to taste.
• Serve with the garnishes.