Recipe and photo reprinted with permission from The Culinary Institute of America (ciaprochef.com)
Makes 8 to 10 Servings
4 each ancho chile pepper, stem and seeds removed
¾ c. turkey stock, hot
4 oz. canola oil
6 each garlic cloves, minced
12 oz. onions, diced ¼- inch
4 each poblano peppers, seeded, deveined, ¼- inch dice
1 each red pepper, seeded, deveined, ¼- inch dice
2 each jalapeño pepper, seeded, deveined, ¼- inch dice
1 lb. chorizo sausage, removed from casing
3 ⅓ lb. turkey thigh meat, diced ½-inch3 ⅓ lb.
2 each bay leaves
2 t. oregano
1 T. cumin seeds, toasted
1 t. crushed red chile pepper
1 each cinnamon sticks
2 T. dark chile powder (pasilla powder)
2 t. ground black pepper
12 oz. dark beer
2 ½ c. fresh tomatoes, diced
2 T. tomato paste
2 T. turkey stock
2 T. masa harina mixed with 2 T. water
4 c. black beans, cooked
Salt, to taste
Shredded cheese, as needed for garnish
Diced green onions, as needed for garnish
Fresh corn chips, as needed for garnish
In a stainless steel bowl, cover the ancho chili peppers with the hot turkey stock and allow softening for 15 minutes. Purée in a food processor for 30 to 45 seconds.
In a heavy-duty pan, heat oil over a medium-high heat.
When oil is hot, add the onions and cook for 2 minutes. Add the garlic and sauté for 15 seconds.
Add the poblano, red pepper and jalapeño peppers and sauté for 2 minutes.
Add chorizo and blend into vegetables for about 1 minute.
Add diced raw turkey and blend into mixture. Add tomato paste.
Add bay leaves, oregano, cumin, crushed chili pepper, cinnamon stick, pasilla powder and black pepper, blend in, and allow cooking for 1 minute.
Add diced tomatoes and dark beer, and bring to a boil.
Add stock and masa harina and bring to boil, then allow to simmer for 45 to 60 minutes. (Turkey will be tender. Add more stock if needed.)
When turkey is tender, add the cooked black beans and adjust seasoning with salt.
Serve with shredded cheese, diced green onions and fresh corn chips in a bowl.
Note: You can also serve this chili on top of a turkey frank, topped with cheese and green onions. Alternatively, ladle the chili onto a bowl of Fritos and top with cheese and green onions.