Turkey Chili

Name: Turkey Chili
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoons water; 2 teaspoons table salt, divided; 1/2 teaspoon baking soda; 2 pounds 93% lean ground turkey; 1.3 ounces (to 2 ounces) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces; 0.3 ounce (to 0.5 ounce) dried guajillo chiles, stemmed, seeded, and torn into 1-inch pieces; 4 corn tortillas (6-inch ones), torn into 1-inch pieces; 1 tablespoon ground cumin; 1 tablespoon paprika; 2 teaspoons garlic powder; 2 teaspoons dried oregano; 1 teaspoon ground coriander; 1 teaspoon pepper; 1/4 cup vegetable oil; 3 onions, chopped fine (3 cups); 1 tablespoon minced garlic; 1 tablespoon tomato paste; 2 (I5-ounce) cans red kidney beans, undrained; 2 cups chicken broth; 1 (14.5 ounce) can diced tomatoes; 1 tablespoon packed brown sugar; Optional garnishes: shredded cheese, sour cream, avocado, chopped onion, and cilantro

Ricardo @tallcook

Manhattan, New York, United States

This is another great recipe from Cook’s Illustrated. Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, in this recipe. Corn tortillas add flavor and help thicken the chili.

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

1 hour

8 servings

2 tablespoonswater
2 teaspoonstable salt, divided
1/2 teaspoonbaking soda
2 pounds93% lean ground turkey
1.3 ounces(to 2 ounces) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
0.3 ounce(to 0.5 ounce) dried guajillo chiles, stemmed, seeded, and torn into 1-inch pieces
4corn tortillas (6-inch ones), torn into 1-inch pieces
1 tablespoonground cumin
1 tablespoonpaprika
2 teaspoonsgarlic powder
2 teaspoonsdried oregano
1 teaspoonground coriander
1 teaspoonpepper
1/4 cupvegetable oil
3onions, chopped fine (3 cups)
1 tablespoonminced garlic
1 tablespoontomato paste
2(I5-ounce) cans red kidney beans, undrained
2 cupschicken broth
1 (14.5 ounce)can diced tomatoes
1 tablespoonpacked brown sugar
Optional garnishes: shredded cheese, sour cream, avocado, chopped onion, and cilantro

Saved

Steps

1 hour

1

Combine 2 tablespoons water, 1 teaspoon salt, and baking soda in small bowl. Place turkey in large bowl. Using your hands, break up meat into rough ½-inch pieces. Drizzle baking soda mixture evenly over turkey. Using your hands, toss gently to combine; set aside.
2

Toast anchos and guajillos in Dutch oven over medium-high heat, stirring frequently, until fragrant, 2 to 6 minutes. Transfer to food processor and let cool.
3

Add tortillas, cumin, paprika, garlic powder, oregano, coriander, and pepper to food processor with chiles and process until finely ground, 1 to 2 minutes. Set aside.
4

Heat oil in now-empty pot over medium heat until shimmering. Add onions and remaining 1 teaspoon salt and cook, stirring occasionally, until onions are softened and lightly browned, 10 to 12 minutes. Add garlic and cook until fragrant, 1 minute. Add tomato paste and cook, stirring occasionally, for 1 minute.
5

Add turkey and cook, stirring with wooden spoon to break up meat into ¼-inch pieces, until meat is no longer pink, 6 to 8 minutes. Add chile mixture and stir until turkey is well coated; cook until fragrant, about 1 minute.
6

Add beans and their liquid, broth, tomatoes, and sugar. Stir well and bring to simmer. Cover and cook, stirring occasion-ally, to meld flavors, about 10 minutes. Season with salt to taste, and serve with garnishes, if desired.