This is something I just made for the first time yesterday. I think it came out pretty well. It's pretty versatile in that you can substitute pretty much any meat you'd like for the ground turkey, any beans you'd like, and adjust the heat level up or down by adding or subtracting chiles. As it is, this is a mild to moderately spicy chili. Don't let the abundance of peppers scare you away. —ken11yon
6-8 depending on how hungry you are.
large can (30 oz.) tomato sauce
anaheim chiles, roasted and skin removed
red jalapeño chile
medium size white onion
cloves garlic, chopped
large can tomato sauce (30 oz)
large can diced tomatoes (30 oz)
small can tomato paste (6 oz.)
large dark chocolate bar (70% cacao)
medium can cannellini beans
medium can chili beans
medium can kidney beans (16 oz)
In This Recipe
roast anaheim chiles in the oven or over stove burner until skin is blistered and charred. Remove chiles from fire and place in a plastic bag in the refrigerator for 10 minutes. Remove skin from chiles and chop up
chop remaining chiles. Add all chiles to one large can of tomato sauce and simmer in a large saucepan for 45 minutes to 1 hour.
add bacon to the bottom of a 10 quart pot and render bacon fat. Add in onion and garlic. Allow the onion and garlic to sweat in the bacon fat.
Add ground turkey and spices. Cook turkey in the pot 5-7 minutes or until browned.
After turkey is browned, add in second can of tomato sauce, can of diced tomatoes, and can of tomato paste. Stir to incorporate all ingredients. Reduce heat to a simmer.
remove tomato sauce and chile mixture to a food process or blender and puree until smooth
add tomato/chile mixture to the meat and tomato base. Continue to simmer.
add in chocolate. Stir to incorporate.
simmer for as long as you like to reduce depending on the consistency of the chili you'd like, at least 1 hour.
drain and add in beans approximately 1 hour prior to serving. Serve and enjoy