Recipe courtesy of Guy Fieri
Ryder's Turkey Chili
Total:
1 hr 50 min
Active:
30 min
Yield:
10 to 15 servings
Level:
Intermediate
Total:
1 hr 50 min
Active:
30 min
Yield:
10 to 15 servings
Level:
Intermediate

Ingredients

Directions

Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers. 

Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes. 

Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines. 

Photograph by Hallie Burton

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