Recipe: Turkey Chile (That Actually Tastes as Good as the Ground Stuff)

Browning and then braising whole turkey legs adds both body and flavor to the final product—so much better than the ground stuff.

INGREDIENTS

  • 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)

PREPARATION

  1. 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.
  2. 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.
  3. 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.
  4. Serve chili with lime wedges, sour cream, red onion, chopped cilantro, and sliced avocado.

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SOURCE: Bon Appetit

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