In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.
Photograph by Con Poulos
Recipe from Guy Fieri Family Food: 125 Real-Deal Recipes - Kitchen Tested, Home Approved by Guy Fieri. Copyright (c) 2016 by Guy Fieri. By arrangement with William Morrow Cookbooks, an imprint of HarperCollins Publishers.
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