Name: Ryder's Turkey Chili
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 10 to 15 servings
Cuisine: american
Ingredients: 10 to 12 dried pasilla chile peppers; 4 tablespoons canola oil; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 1/2 jalapeno peppers, minced (remove seeds for less heat); 9 cloves garlic, minced; 2 small red onions, diced; 3 pounds coarsely ground turkey (thigh and breast meat); 3 pounds coarsely ground turkey (thigh and breast meat); 1/3 cup tomato paste; 3 cups tomato sauce; 1 cup low-sodium chicken broth; 1 tablespoon granulated onion; 2 teaspoons granulated garlic; 3 tablespoons chili powder; 2 tablespoons paprika; 1 tablespoon ground cumin; 2 teaspoons cayenne pepper; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 3 cups canned pinto beans with liquid; 3 cups canned kidney beans with liquid; 2 cups canned black beans with liquid; Shredded Cheddar cheese, for garnish; Saltine crackers, for serving

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.