Recipe By : CD
Serving Size : 1 Preparation Time :0:00
Categories : Chili Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Oil
2 lg Onions -- chopped
2 tb Garlic -- chopped
2 1/2 lb Turkey -- ground
1/4 c Masa harina
28 oz Can whole plum tomatoes --
- drained and chopped
4 c Chicken stock
6 tb Pasilla chili powder
1 tb Cumin -- ground
1 ts Oregano
1 ts Cinnamon
1 ts Black pepper -- freshly ground
1 tb Salt
2 tb Cider vinegar
2 Chipotle chilies in adobo --
- chopped
40 oz Beans
Heat the oil in a dutch oven and saute the onions until golden. Add
the garlic and saute for another 2 to 3 minutes. Add the turkey and
saute until the meat loses its color, stirring to break the meat
apart. Sprinkle the masa harian onto the meat and stir to
incorporate, cooking for an additional 2 minutes.
Add the remaining ingredients (except beans), the reserved tomato
juice and 2 cups of chicken stock. Bring to a boil over high heat,
reduce the heat to low and simmer, covered, for 1-1/2 hours, stirring
occasionally, adding the remaining chicken stock if necessary. Add
the beans and continue cooking for 10 to 15 minutes to heat
thoroughly. Serve with corn bread, tortillas, diced onions, grated
cheese, sour cream, chopped fresh coriander, or anything else you
like with your chili.
Note: Try and get the ingredients listed. If you use regular chili
powder be careful about what it has in it. Most purchased chili
powders are a mixture of chili powder, cumin, salt, and other spices.
Again, I strongly suggest using the ingredients listed as the taste
is well worth the effort. This chili has a nice "earthy" taste with a
hint of smokiness imparted by the chipotle chilies in adobo sauce.
Beef or pork can be substituted for the turkey.
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Per serving: 5,857 Cal; 122 g Fat (19% cal from fat); 464 g Protein;
739 g Carbs; 610 mg Cholesterol; 11,355 mg Sodium
