Turkey and Chorizo Chili
- 1 tablespoon canola oil
- 8 ounces Mexican or Spanish chorizo, casing removed and crumbled or chopped
- 1 1/4 pound ground turkey
- Black pepper
- 1 large ear corn, scraped from the cob, cob reserved and broken in half
- 2 cups chicken stock
- 2 tablespoons pureed chipotle in adobo sauce, using peppers and sauce
- 1/4 teaspoon ground cinnamon
- 3 to 4 cloves garlic, chopped
- 1 large or medium onion, finely chopped
- 2 tablespoons tomato paste
- One 14-ounce can red or black beans
- A handful fresh cilantro leaves, chopped
- 1 lime
- Crushed corn chips, such as Fritos, for garnish
Heat the oil in soup pot or Dutch oven over medium-high heat. Add the chorizo and brown. Add the turkey and break up with a potato masher, then season with some black pepper. When the turkey is browned, add in the corn.
Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer.
To the meat and corn, add the chipotle puree, stirring until fragrant. Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes. Add the tomato paste and stir until fragrant, about 1 minute.
Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine. Cool and store the chili for a make-ahead meal.
Reheat over medium heat, adding a little more stock or water if necessary.
To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips.
Cook Notes: Remove the seeds from the chipotle peppers before you puree if you want to dial back the heat level.
Recipe courtesy of Rachael Ray