• Turkey Chili


    Yield: 8 to 10 Servings

    • Ingredients
    • Ancho chili pepper, stem and seeds removed
      4 ea.
    • Turkey stock, hot
      ¾ cup
    • Canola oil
      4 oz.
    • Garlic cloves, minced
      6 ea.
    • Onions, diced ¼- inch
      12 oz.
    • Poblano peppers, seeded, deveined, ¼- inch dice
      4 ea.
    • Red pepper, seeded, deveined, ¼- inch dice
      1 ea.
    • Jalapeño pepper, seeded, deveined, ¼- inch dice
      2 ea.
    • Chorizo sausage, removed from casing
      1 lb.
    • Turkey thigh meat, diced ½-inch
      3 ⅓ lb.
    • Bay leaves
      2 ea.
    • Oregano
      2 tsp.
    • Cumin seeds, toasted
      1 Tbsp.
    • Crushed red chile pepper
      1 tsp.
    • Cinnamon sticks
      1 ea.
    • Dark chile powder (pasilla powder)
      2 Tbsp.
    • Ground black pepper
      2 tsp.
    • Dark beer
      12 oz.
    • Fresh tomatoes, diced
      2 ½ cups
    • Tomato paste
      2 Tbsp.
    • Turkey stock
      2 Tbsp.
    • Masa harina mixed with 2 Tbsp water
      2 Tbsp.
    • Black beans, cooked
      4 cups
    • Salt
      to taste


    Makes 8-10 portions

    • Ingredients
    • Shredded cheese
      as needed
    • Diced green onions
      as needed
    • Fresh corn chips
      as needed


    1. In a stainless steel bowl, cover the ancho chili peppers with the hot turkey stock and allow softening for 15 minutes. Purée in a food processor for 30 to 45 seconds.
    2. In a heavy-duty pan, heat oil over a medium-high heat.
    3. When oil is hot, add the onions and cook for 2 minutes. Add the garlic and sauté for 15 seconds.
    4. Add the poblano, red pepper and jalapeño peppers and sauté for 2 minutes.
    5. Add chorizo and blend into vegetables for about 1 minute.
    6. Add diced raw turkey and blend into mixture. Add tomato paste.
    7. Add bay leaves, oregano, cumin, crushed chili pepper, cinnamon stick, pasilla powder and black pepper, blend in, and allow cooking for 1 minute.
    8. Add diced tomatoes and dark beer, and bring to a boil.
    9. Add stock and masa harina and bring to boil, then allow to simmer for 45 to 60 minutes. (Turkey will be tender. Add more stock if needed.)
    10. When turkey is tender, add the cooked black beans and adjust seasoning with salt.
    11. Serve with shredded cheese, diced green onions and fresh corn chips in a bowl.
     Note: You can also serve this chili on top of a turkey frank, topped with cheese and green onions. Alternatively, ladle the chili onto a bowl of Fritos and top with cheese and green onions.