Ancho and Chipotle Turkey Chili
New Media Publishing
Provided by: Kemp Minifie
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.
- 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
- 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.