Recipe courtesy of Rachael Ray
Episode: Slow Ride
Total:
2 hr 30 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 30 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Garnishes:

Directions

Watch how to make this recipe.

Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.

Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.

Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.

Puree the anchos and stock.

Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.

To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.

IDEAS YOU'LL LOVE

Chili Beans

Recipe courtesy of Ree Drummond

Turkey Tetrazzini

Recipe courtesy of Ree Drummond

Turkey Meatloaf

Recipe courtesy of Ina Garten

Devon's Award-Winning Chili

Recipe courtesy of Devon Fredericks

Beef Chili

Recipe courtesy of Tyler Florence

Turkey Lasagna

Recipe courtesy of Ina Garten

Turkey Tea Sandwiches

Recipe courtesy of Ina Garten

Meat Loaf

Recipe courtesy of Ina Garten

Chili Chips

Recipe courtesy of Ellie Krieger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking