Ryder's Turkey Chili
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 tbsps
Canola Oil9 cloves
Garlic (minced)2 small
Red Onion (diced)1 cup
Tomato Paste3 cups
Tomato Sauce1 tbsp
Granulated Onion2 tsps
Granulated Garlic3 tbsps
Chili Powder2 tbsps
Paprika1 tbsp
Ground Cumin2 tsps
Cayenne PepperDirections:
1
Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain
2
Remove the stems and seeds; dice the peppers
3
Warm the oil in a large pot over high heat
4
Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes
5
Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes
6
Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth
7
Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper
8
Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour
9
Garnish with shredded cheddar and serve with saltines
10
Photograph by Hallie Burton