Turkey and White Bean Chili

4-6 Tbsp. Olive oil
1# ground Turkey meat
3-4 Turkey tenderloins or 3/4-1# Turkey breast, cut into 1" cubes
2 med. Onions, chopped
1 Green Pepper, small dice
2 cloves Garlic, minced
1 Tbsp. Tomato Paste
6 oz. Beer
1 C. Chicken Stock
1 small can diced Green Chilies
1 15oz can diced Tomatoes
3 cans White beans
1 Bay Leaf
all spices to taste - 2 Tbsp.Chili Powder, 2 Tbsp. Oregano, 1 Tbsp.Cumin, 1 tsp.Thyme, 1 tsp. Paprika
Salt and Pepper, to taste
optional - Jalapeno or Serano Pepper, diced (depending on how hot you like your Chili)

* 2-3 Tbsp. Corn Starch, alittle bit of water

Season all turkey meat with salt and pepper.  Heat 2 tbsp. oil in large pot over medium high heat.  Once oil is hot, shimmering and just starting to smoke, add ground turkey and brown.  Once done reserve in a large mixing bowl.  Put pot back on heat, add 2 more tbsp. oil and get hot again.  In batches, add turkey tenderloin cubes and brown, reserve in the same bowl as ground turkey.  Once again, put pot back on heat and add last of the oil, heat to shimmering and add onions, cook until translucent, add green peppers and canned chilies (hot peppers if using).  Cook until peppers are soft, add garlic and cook 1-2 minutes more.  Add tomato paste and canned tomatoes, using a wooden spoon rub bottom of pot to loosen all brown bits from the meat, lower heat and cook 5-6 minutes.  Increase heat and add beer, reduce liquid by half.  Add stock, beans, all the turkey meat, bay leaf and spices, bring just to the boil and then reduce heat, cover pot, and cook for 30-35 minutes.  Correct seasoning with salt and pepper.  Depending on taste, add addtional measures of spices. 

* If you want the chili to be thicker; put corn starch in small bowl and slowly add water while mixing until mixture resembles heavy cream.  At the very end of cooking time, stir corn starch mixture into chili and mix while over heat.  Chili will thicken, cook for 5 more minutes.  If chili gets too thick thin add some additional chicken stock.