Black Bean and Turkey Chili Recipe

2T extra-virgin olive oil, divided
1 lb. ground turkey
1 lb. ground chicken breast
2 T grill seasoning
½lb mushrooms, chopped
1 medium onion, chopped
3 ribs celery, chopped
1 large red pepper, chopped
2 cloves garlic, chopped
1 T Worcestershire sauce
3 canned chipotle peppers, chopped
1 T ground cumin
1 bottle beer
1 (15oz) can black beans, drained
1 (15oz) can crushed tomatoes
1 C chicken stock
3 T fresh thyme leaves
3 T cheddar, shredded for garnish
2 T chopped cilantro, for garnish
3 T plain yogourt, for garnish

Heat a large dutch oven over medium heat. Add 1T olive oil, the meat and grill seasoning. Use a fork to crumble the meat together and brown it evenly. Should take about 5 minutes. Remove the meat to a plate and add the other tablespoon of oil. Add the mushrooms and begin to brown for a few minutes. Once they start to soften push them to the outside of the pot and add the onions, celery peppers and garlic. Sweat until soft and then mix all together. Return meat to the pan and add Worcestershire, cumin, chipotle and stir. Then add beer and simmer while you deglaze (scrape up all the bits from the bottom with a wooden spoon). When the beer has reduced by half add the beans, tomatoes stock and thyme and simmer for ten minutes. Season to taste. Serve topped with shredded cheese, yogourt and cilantro.