Amazing Turkey Chili Recipe

Chili comes in many forms and this one is definitely one of them. Turkey Chili is very popular with some folks and if you are one of them, perhaps you are related to my wife. She loves this stuff so I came up with my own amazing recipe. It's relatively quick and easy plus your body will not be mad at you a few hours later. Enjoy!

Chile de Pavo Con Frijoles

Dry Spice Ingredients:
1 tsp Chili Powder
1 tsp Paprika
1 tsp Cumin
1 tsp Chipotle Pepper Powder (Hot Smoked Paprika would work too)
1/2 tsp Mexican Ground Oregano (reg Ground Oregano would work too)
1/2 tsp Cayenne Pepper
1 tsp Salt
2 tsp Granulated Sugar
1 tsp Baking Chocolate or 1/4 of a milk chocolate candy bar

Dried Chile Peppers:
4 Chile de Arbol Peppers
3 Guajillo Peppers
2 Pasilla Peppers
2 New Mexico Peppers (California or other medium heat large pepper)

Wet Ingredients:
12oz of Dark Beer
2 cups Beef Stock
15oz can Tomato Sauce
15oz can Kidney Beans, Drained
1 tbsp Oil

Fresh Ingredients:
1 White Onion, diced
1 Jalapeño, Diced
1 Roma Tomato, Diced
4 Cloves Garlic, minced
1 lb Ground Turkey

Plus, up to 3 tbsp Masa Harina flour, for thickening if necessary

Deseed and remove the stems from your Dried Chiles. Place in a large dry pot (no oil) over medium heat and warm up the dried chiles, just until flexible again. About 1-2 minutes. DO NOT LET THEM BURN. Turn them over a few times while heating

Add Beer and Beef Stock and bring to a simmer. Let the Chiles simmer for about 15 minutes, covered.

Remove the Chile mixture from the heat and let cool for a few minutes before putting it in a blender and blending the Chiles and liquid as fine as you can get it. Strain the mixture into a large bowl and add the Tomato Sauce to the bowl. Set aside for now.

Add oil ti the pot you cooking the Chiles in and add the Onion, Jalapeño, Diced Tomato and garlic to the pot. Brown over medium heat for about 3-5 minutes.

Add the ground Turkey and break up the meat. Cook for about 2 minutes. Add the dry spices and drained kidney beans to the meat and cook until no pink is left in the meat.

Add the Chile and Tomato Sauce mixture to the pot and let simmer, covered for about 1 hour on low heat.

If the chili is too thin add a little Masa Harina at a time and stir to thicken. Continue until you get the consistency you desire. If it gets too thick you can add more Beef Stock or a little water to thin it out.

Serve with more fresh diced onions, shredded cheddar cheese, corn chips, on thin spaghetti or on your favorite hot dogs or burger. Enjoy!

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