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

  1. Cut the tops of chile, shake out seeds, tear in to strips
  2. Toast in dry skillet till not quite smoking (a minute ish) – do this in batches
  3. Put toasted chiles in sauce pan
  4. Add chicken stock to cover (2 cups usually does the trick)
  5. Bring to boil, simmer till soft (15-20 minutes)
  6. Add anchovies
  7. Spin with immersion blender to puree
  8. Push through a chinos to finish

Beans

  1. 1/2 bag of  red kidney beans
  2. 1 onion peeled, trimmed, and cut in half
  3. 2 bay leaves

Directions

  1. Soak beans overnight in water salted with 1 tbs salt (kosher always) per quart of water
  2. In a dutch oven, add beans with soaking water + enough to cover by 1 inch
  3. Add onion and bay
  4. Bring to a boil, reduce to simmer, skim occasionally
  5. 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

  1. In a dutch oven, brown turkey, evac and set aside
  2. Cook onions for a few minutes
  3. Add jalapeños, garlic, and mex orégano. Cook till soft.
  4. Add in tomato paste.  Cook for a minute
  5. Add in Turkey along with accumulated juices
  6. Add in ¾ chile paste
  7. Stir and cook for a minute
  8. Add in crushed tomato
  9. Add in beer
  10. Add in stock to the point where it is just a bit thinner than you would like it to be in the end
  11. Stir
  12. Add in cumin, coriander, bay
  13. Add in soy sauce
  14. 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)
  15. Adjust cumin/coriander/chili/stock/salt to fine tune.  If you want more spice, you can turn to ground cayenne to up the level
  16. Put masa harina in bowl with warm water.   Stir.    Add to chili
  17. Drain and add beans
  18. Turn up the heat, bring to boil, reduce heat to low/simmer
  19. Cook for one hour, for first half hour skim excess oil every 5 minutes and then stir
  20. Eat!  Serve with scallions, cilantro, cheddar cheese, beans on the side, and saltines.
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