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.
Remove the seeds from the chipotle peppers before you puree if you want to dial back the heat level.
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