INGREDIENTS

2 dried whole chipotle chilies, or 1 Tbsp Chipotle Chile, Crushed
1 cup water, boiling hot
2 lbs fresh tomatillos (available at Hispanic markets and may supermarkets) or three 18-ounce cans whole tomatillos*, drained
2 large onions, chopped
8 garlic cloves
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Ground Cumin
4 lbs ground turkey
2 Cups chicken broth
1 Bay Leaf
1 1/2 tsp Dried Mexican Oregano
2 tsp Salt, or to taste
1 green bell pepper, chopped
Two 4-ounce cans mild green chilies, drained and chopped
1 Tbsp cornmeal
One 19-ounce can (about 2 cups) white beans, rinsed and drained
1/2 Cup chopped fresh[cilantro
Sour cream as an accompaniment if desired

STEPS
Stem the dried chipotle chilies, and carefuly seed them, wearing rubber gloves, in a small bowl.   Let the chilies soak in the boiling-hot water for 20 minutes, then purée the mixture in a blender, reserving the purée.

In a large heavy kettle, cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened. Add the cumin, and stir the mixture to combine, for 30 seconds.

Add the ground turkey to the mixture and cook, stirring and breaking up the lumps, until the turkey is no longer pink. Add the reserved chipotle purée, the reserved tomatillo purée, the broth, the bay leaf, the orégano, and the salt. Let the mixture simmer, uncovered, adding more water if necessary to keep the turkey barely covered, for 1 hour.

Stir in the bell pepper, the canned green chilies, and the cornmeal. Let the soup simmer, stirring occasionally, for 30 minutes. Add in the white beans, the coriander, and the remaining 2 minced garlic cloves. Add salt to taste.

Let the chili simmer for an additional 3 to 5 minutes, or until the beans are heated through. Discard the bay leaf before serving.

The chili may be frozen or made 3 days in advance. If you make the chili ahead, let it completely cool, uncovered, and then keep it covered and chilled until just before heating and serving.

Serve the chili with a dollop of sour cream and any of your other favorite chili fixins’, like shredded cheese, chopped onion, or cornbread.

This makes a *big* batch of deliciousness!

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