Chunky Turkey Chili
I wanted a classic chili with big chunks of meat, but made with a turkey breast. I mean why not, poultry doesn’t always have to be ground or shredded. Big cubes cooked first to create a frond, a classic sofrito, and an IPA to deglaze. Its not beef, not trying to be, but the big chuinks make it feel like it’s a classic chili.
Chunky Turkey Chili
I wanted a classic chili with big chunks of meat, but made with a turkey breast. I mean why not, poultry doesn’t always have to be ground or shredded. Big cubes cooked first to create a frond, a classic sofrito, and an IPA to deglaze. Its not beef, not trying to be, but the big chuinks make it feel like it’s a classic chili.
What I’ve found with braising is the same here, make it two days ahead of time, it just gets better. The spicey level will dissipate with time, so adjust accordingly. This isn’t terribly spicey to begin with, so do what you think is best.
Ingredients
1 Turkey Breast. About 1.5 lbs
1 white onion, chopped
1 Green Bell Pepper, chopped
2 Poblano Peppers, chopped
6 cloves of Garlic, chopped
3 Passillo Peppers
A can of Tomatos (perhaps the fire roasted with green chilies kind)
Spice Mix:
2 tsp Chili Powder
2 tsp Ancho Chili Powder
2 tsp Paprika
1 tsp Cumin
1 tbs Onion Powder
1 tbs Garlic Powder
2 Bay leaves
Tomato Paste
Some Beer
3 cups stock
4 cups of beans Beans
Instructions
1. Soak the dried chiles in hot water until soft, then remove the stem and seeds.
2. Blend the chilis with a can of tomatos until really smooth.
3. In a large pot or dutch oven, add some oil and brown the turkey cubes, a few minuets each side, and remove.
4. Add the Sofritto: Onion, Bell Pepper, Poblanos, and Garlic. Sauté for about 5 until softened.
5. Add the tomato paste to the center of the pan and let it cook for a few before adding the spice mixture and incorporating.
6. Deglaze with ¾ of a can of beer.
7. Add the Chili tomato puree and then return the turkey to the pot.
8. Pour in the stock and the beans, add the bay leaves.
9. Bring it to a simmer and let it do its thing for a half hour or so.
10. At this point you could serve it, or you could put it in the fridge and wait a couple days. Up to you.
11. Serve it with the usual accoutrements, cilantro, onion, cheese, sour cream, Scoops.
Notes
What I’ve found with braising is the same here, make it two days ahead of time, it just gets better. The spicey level will dissipate with time, so adjust accordingly. This isn’t terribly spicey to begin with, so do what you think is best.