This is the turkey variation of chili. And it has beans in it, double sin!
This is halved from the original chili.
Chile paste
- 2 whole dried ancho chile
- 1 whole dried pasilla chile
- 1 whole dried new mexico chile
- 1 whole dried cali chile
- 1 whole dried cascabel chile
- N whole dried chile de arbol – the more the hotter (I used 4 or so this time around)
- 1 cups chicken stock
- 2 anchovies
Directions
- Cut the tops of chile, shake out seeds, tear in to strips
- Toast in dry skillet till not quite smoking (a minute ish) – do this in batches
- Put toasted chiles in sauce pan
- Add chicken stock to cover (2 cups usually does the trick)
- Bring to boil, simmer till soft (15-20 minutes)
- Add anchovies
- Spin with immersion blender to puree
- Push through a chinos to finish
Beans
- 1/2 bag of red kidney beans
- 1 onion peeled, trimmed, and cut in half
- 2 bay leaves
Directions
- Soak beans overnight in water salted with 1 tbs salt (kosher always) per quart of water
- In a dutch oven, add beans with soaking water + enough to cover by 1 inch
- Add onion and bay
- Bring to a boil, reduce to simmer, skim occasionally
- Cook for ~1 hour or until done. Once you put these in the chili they won’t cook any more (acid and beans don’t really mix) so make sure they are done.
Chili
- 2 lbs ground turkey
- 2 tbs toasted cumin seeds – ground
- 1.5 tbs toasted coriander seeds – ground
- 2 bay leaves
- 1 tbs mex oregano
- 1/2 onion diced fine
- 2 jalapenos diced really fine
- 4 cloves garlic
- 1 tbs tomato paste
- 1 can crushed tomato
- 2-4 cups stock
- 1 bottle dark (not hoppy) beer
- 1 tbs soy sauce
- 1-4 tbs kosher salt
- 1 tbs masa harina
Directions
- In a dutch oven, brown turkey, evac and set aside
- Cook onions for a few minutes
- Add jalapeños, garlic, and mex orégano. Cook till soft.
- Add in tomato paste. Cook for a minute
- Add in Turkey along with accumulated juices
- Add in ¾ chile paste
- Stir and cook for a minute
- Add in crushed tomato
- Add in beer
- Add in stock to the point where it is just a bit thinner than you would like it to be in the end
- Stir
- Add in cumin, coriander, bay
- Add in soy sauce
- Start adding in salt, salt till it is just under where you want it to be in the end (it will get more salty as the sauce evaporates)
- Adjust cumin/coriander/chili/stock/salt to fine tune. If you want more spice, you can turn to ground cayenne to up the level
- Put masa harina in bowl with warm water. Stir. Add to chili
- Drain and add beans
- Turn up the heat, bring to boil, reduce heat to low/simmer
- Cook for one hour, for first half hour skim excess oil every 5 minutes and then stir
- Eat! Serve with scallions, cilantro, cheddar cheese, beans on the side, and saltines.
Categories: Mains