In a small saucepan, bring the chicken stock to a boil, then add the farro. Reduce to simmer and cook farro according to package instructions (should be done anywhere from 20-30 minutes, depending on the farro you purchased).
Meanwhile, in a Dutch oven or a large stockpot over medium heat, heat olive oil. Add the bacon and cook until just cooked, about 3 minutes, stirring so the bacon cooks evenly and doesn't stick to the pot.
Add the onions, garlic, potatoes, peppers and sauté for about two minutes. Be sure to stir the veggies frequently to avoid burning the garlic and also to be sure the ingredients don't get stuck to the pan.
Add the turkey meat and cook for about 3-4 minutes, stirring to break up the meat. Cook the meat just until it's browned.
Add the black beans, tomatoes, tomato paste, and spices (chili powder through black pepper) and stir all ingredients well together.
Add the stout and one cup of water, then stir to combine all ingredients.
Add the cooked farro.
Lower the heat to low-medium heat and simmer for about 10 minutes, then serve with your choice of toppings.
Notes
Makes approximately 6-8 servingsMeat: Use ground turkey, or you can substitute ground beef or ground pork.Farro: You can substitute any other grain if you prefer.Beer: Use a coffee stout for the richest flavor, but a regular stout beer will work. You can substitute coffee, non-alcoholic stout beer, or beef broth for the stout beer. Topping ideas: this hearty turkey chili is delicious topped with sour cream, shredded cheddar cheese, sliced jalapenos, sliced green onions or chives, and/or cilantro.Storage: Allow the chili to cool completely, then store in an airtight container in the refrigerator for up to four days. Or, freeze for up to one month.