2) Stir in the tomato puree and the chipotle chilli and sauce; cook 1 min more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw colour, about 3 mins.
3) Add the beer and simmer until reduced by about half, about 8 mins.
4) Add the tomatoes – crushing them through your fingers into the skillet – along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 mins.
5) Ladle the chilli into bowls and serve with the garnishes of your choice.
Cook's Note: The larger surface of a skillet reduces sauces faster than simmering in a saucepan.