Directions

1. Place dry kidney beans in saucepan and cover with water 4 inches over beans. Add 1 teaspoon salt and 1 teaspoon garlic powder, stir and cover. Let beans soak overnight or 10 hours.
2. Drain soak water. Cover beans with fresh, cold water. Again, add 1 teaspoon salt and 1 teaspoon garlic powder, stir. Bring to a boil. Turn heat down to maintain a low boil. Remove from heat when the beans are tender, approximately 1 hour.
3. Run cold water into saucepan allowing water to overflow along with partial and unwanted bean jackets. If beans are to be refrigerated for future use, continue this process until beans are cooled. Dry beans may be cooked and refrigerated in a dated airtight container up to 4 days prior to use.
4. Using a large stockpot, brown ground turkey and chicken pieces. Add chopped onion, garlic, salt and pepper when meat is halfway cooked. Finish cooking meat and vegetables. When meat is done, add beer to meat and deglaze stockpot. Add beans and remaining ingredients to stockpot and season to taste. Adjust cumin and chili powder to taste.
5. Heat chili on stovetop on low for 2 hours.
6. Serve with side condiments: shredded cheddar cheese, sour cream, chopped red onions and a variety of crackers. Cooked chili may be refrigerated in a dated airtight container up to 5 days or frozen for up to 3 months.