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