Photo: Ancho-Chipotle Turkey Chili Recipe
Ingredients
- 4 to 5 medium dried ancho chiles, stemmed and seeded
- 4 cups chicken stock
- 1 tablespoon extra-virgin olive oil
- 4 ounces Applewood smoked bacon, chopped
- 2 pounds ground turkey (mix of light and dark meat)
- Kosher salt and freshly ground black pepper
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 tablespoons finely chopped seeded chipotle in adobo sauce
- 1 rounded tablespoon smoked sweet paprika
- Scant palmful ground cumin
- Scant palmful coriander
- 2 teaspoons unsweetened cocoa powder
- 2 pinches ground cinnamon
- 1/4 cup tomato paste
- 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
Garnishes:
- Chopped raw onions
- Scallions, chopped
- Cilantro leaves
- Lime wedges
- Lightly crushed tortillas
- Shredded extra-sharp Cheddar cheese
- Sour cream
- Toasted pumpkin seeds
- Diced avocado dressed with lime or lemon juice
Directions
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.
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By kevsgirl222
Irving, TX
on May 16, 2013
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This is really different, but it was a great medley of flavors. I served it with a side of couscous mixed with cucumber, red onions and Parmesan cheese. This is definitely something I will do again.
By doug_12699907
Waterbury, 45
on February 16, 2013
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Sorry, single worst chili I ever made, in fact that I ever tasted. Turkey is for thanksgiving and club sandwiches - NOT FOR CHILI - YUK!!!
By oregonfoodie22
on February 12, 2012
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Excellent base recipe that can be used in many ways. I switched the turkey/chicken stock for beef/beef broth. Doubled the tomato paste and added beans only because I was serving it at church for our chilli cookoff and wanted it a bit thicker. I like it the intended way, more stock-like and just meat. It is the combination of ancho, meat, stock, spices, and aromatics that really makes this a memorable chilli.
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