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Ancho and Chipotle Turkey Chili

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Ancho and Chipotle Turkey Chili

Ancho and Chipotle Turkey Chili
New Media Publishing
Provided by:
total prep
A combination of dried chiles -- now readily available in the produce section of supermarkets - give this turkey chili body, heat, and a deep reddish hue. Feel free to add more chipotle if your household likes things spicy.

Ingredients

  • 4 dried ancho chiles
  • 1 canned chipotle chile in adobo, or to taste
  • 1 teaspoon dried oregano
  • 3 cups water
  • 1 1/2 pounds white or yellow onions, chopped (3 cups)
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt, divided
  • 5 large garlic cloves, finely chopped
  • 1 1/2 teaspoons ground cumin
  • 3 pounds ground turkey (preferably dark meat, and preferably coarsely ground)
  • 1 (14.5-ounce) can pureed tomatoes
  • 1 large red bell pepper, diced
  • 1 tablespoon cornmeal
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15.5-ounce) can hominy, rinsed and drained
  • 1/2 cup chopped cilantro
  • Garnish: additional chopped cilantro

Directions

  • Slit open ancho chiles, then discard stems, seeds, and ribs. Put chiles in a bowl and cover them with boiling water. Let chiles soak until tender, about 20 minutes. Discard soaking water and puree chiles with chipotle chile, oregano, and 3 cups water in a blender until smooth.
  • Meanwhile, cook onion in oil with 1/2 teaspoon salt in a heavy 5- to 6- quart pot over medium heat, covered, stirring occasionally, until onions are tender, about 10 minutes.
  • Add garlic and cook, stirring, 1 minute. Add cumin and cook, stirring, 1 minute. Add turkey and cook over medium-high heat, stirring occasionally and breaking up any lumps, until it is no longer pink, 10 to 15 minutes.
  • Add tomato puree, chile puree, remaining 1 teaspoon salt, and if necessary, enough additional water so liquid is level with turkey. Simmer, uncovered, stirring occasionally and adding more water, if necessary, 1 hour.
  • Stir in bell pepper and cornmeal and simmer, stirring occasionally, 30 minutes.
  • Add pinto beans and hominy and simmer, stirring once or twice, 5 minutes. Stir in cilantro and season chili with salt.
  • Make ahead: Chili actually improves in flavor if made at least 1 day and up to 4 days ahead. Cool uncovered, before chilling, covered. Reheat slowly over medium-low heat, adding water as necessary to keep it moist and juicy, then brighten it with additional chopped cilantro.