Ancho-Chipotle Turkey Chili

Photo: Ancho-Chipotle Turkey Chili

TOTAL TIME: 2 hr 30 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 4 to 5 medium dried ancho chiles, stemmed and seeded
  • 4 cups chicken stock
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces Applewood smoked bacon, chopped
  • 2 pounds ground turkey (mix of light and dark meat)
  • Kosher salt and freshly ground black pepper
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons finely chopped seeded chipotle in adobo sauce
  • 1 rounded tablespoon smoked sweet paprika
  • Scant palmful ground cumin
  • Scant palmful coriander
  • 2 teaspoons unsweetened cocoa powder
  • 2 pinches ground cinnamon
  • 1/4 cup tomato paste
  • 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
      • GARNISHES:
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      Directions

      Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.

      Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.

      Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.

      Puree the anchos and stock.

      Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.

      To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.

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      4

      Newest Ratings and Reviews

      Read all 5 reviews

      • on February 05, 2013

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        I am puzzled why other cooks would vary this recipe so much. The spices are very balanced, rich, and complex, and the heat is medium -- not hot. I think green chiles and canned tomatoes would undo this balance. Chili with tomatoes and green chiles is wonderful, but different from this recipe. The only thing I could imagine adding is some beans for those who insist on beans in their chili.

        This recipe if a favorite in our home without any tinkering.

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      • on September 30, 2012

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        I also tweaked the recipe, and think it's great! Skipped the ancho's altogether (smoke/spice of chipotles are enough for me & sub'd a red, green & 1/2 a jalapeño pepper. Also added kidney beans & sub'd some homemade kielbasa for the bacon. It's really a "stick to your ribs" chili, and I love that Rachael's recipes are so easily transformed to what works for us!

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      • on February 10, 2012

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        Let me preface my review with the fact that I love chili and I ended up eating the entire recipe over the course of a week. However, I think the spicing needs some tweaking and the recipe as is would not go over with guests who do not like spicy foods. The flavor is quite complex.

        Like one other poster, I substituted for the Applewood bacon. I used andouille sausage, and I added red kidney beans. I had some concern about the amount of Ancho puree so I added gradually and tasted. I stopped at. 2 cups. I also thought the recipe was lacking sweetness, so I added some honey to taste. If I were going to do this recipe again, I would use a large onion, a can of crushed tomatoes instead of paste, get rid of the smoked paprika as there was a little two much smoke, and use Ancho powder or ground Ancho chili. I think this would let the flavor of the turkey come through, sweeten it a bit, and make it palatable to a wider audience.

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