Browning and then braising whole turkey legs adds both body and flavor to the final product—so much better than the ground stuff.
- 2 guajillo chiles, stems removed
- 1 ancho chile, stem removed
- 1 canned chipotle chile in adobo, plus 1 Tbsp. adobo
- 1/4 cup olive oil
- 4 skin-on, bone-in turkey drumsticks (about 3 pounds)
- Kosher salt and freshly ground black pepper
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 cup tomato paste
- 1 28-oz. can crushed tomatoes
- 2 15-oz. cans pinto beans, rinsed
- Lime wedges, sour cream, chopped red onion, chopped fresh cilantro, and sliced avocado (for serving)
- Toast guajillo and ancho chiles in a small dry skillet over medium-high heat, tossing, until darkened in color and fragrant, about 2 minutes. Transfer to a blender and add 1 cup boiling water. Let sit 10 minutes. Add chipotle chile and adobo and blend until smooth, about 1 minute. Set chile purée aside.
- Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high heat. Season turkey generously with salt and pepper. Working in batches if needed, cook, turning occasionally, until browned all over, 10–12 minutes. Transfer to a plate.
- Reduce heat to medium and add onion and garlic to same pot; season with salt. Cook, stirring occasionally until onion is soft and translucent, 8–10 minutes. Mix in cocoa, cumin, oregano, and cayenne and cook, stirring constantly, until fragrant, about 2 minutes. Add tomato paste and cook, stirring constantly, until onion is coated and paste begins to darken about 2 minutes. Add reserved chile purée and bring to boil. Cook, stirring, until thickened and darkened in color, about 3 minutes. Add tomatoes and 4 cups water; season with salt and return turkey to pot. Bring to a boil. Reduce heat and gently simmer, uncovered, until meat is tender and just falling off the bone, 1 1/2–1 3/4 hours. Remove turkey from pot and let cool slightly. Remove skin and bones from meat; discard. Shred meat and return to pot. Add beans and simmer, adding more water as needed, until meat is beginning to fall apart and beans are very tender, 30–35 minutes; season chili with salt.
- Serve chili with lime wedges, sour cream, red onion, chopped cilantro, and sliced avocado.
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SOURCE: Bon Appetit