Bought 3# of ground turkey at Western Beef, 2 of which immediately went in the pot to cook through, and the remaining 1# went in the freezer with a 1# left over from last purchase. Had 1 medium and 2 smallish onions, so I diced up the 2 small. Either I'm getting better at it, or the onions mellowed sitting in the fridge a few weeks.

Cached the cooked-but-not-exactly-browned turkey to a storage container, threw the first diced onion on medium heat while I diced the second, added a couple heaping teaspoons jarred minced garlic and splashed a couple splashes of olive oil and Guinness Extra Stout in the pot. Covered and raised to high-medium heat to brown them. When that started smelling less raw and slightly... smoky... I deglazed (a little frantically - heat was a tad on the dangerously high side) with more stout, and added back the meat to brown some more.

That browned in turns with splashes of stout to deglaze. When I was satified with the meaty-caramelization smells, I added canned tomato sauce and diced tomatoes. Where in previous executions I'd rinsed stubborn tomato from cans with water, this time I rinsed them out with... you guessed it, more stout. Incidentally, if you separate the cooking stout from the drankin stout you can probably get away with about one 12oz bottle. Deglazing was probably the biggest use of stout, followed very closely by rinsing out of the tomato sauce can.

Spices were recipe standard: 2 tbsp chili powder, 1.5 tsp ground cumin, 1/2 tsp ea. lite salt and cayenne pepper.

I didn't have beans prepared, and I didn't clock the post-tomato cook time. My goal in the nominal 45-minute simmer phase was to get diced tomatoes cooked to disintegration, cook down a significant amount of liquid (which takes more than 45 minutes even at a low "boil", never mind "simmer") and if possible, get the bottom-most contents of the pot a bit scorched without actually burning my recipe.