Ancho-Chipotle Turkey Chili

  4.2 – 19 reviews  • Poultry
Level: Easy
Total: 2 hr 30 min
Active: 30 min
Yield: 6 servings

Ingredients

  1. 4 to 5 medium dried ancho chiles, stemmed and seeded
  2. 4 cups chicken stock
  3. 1 tablespoon extra-virgin olive oil
  4. 4 ounces Applewood smoked bacon, chopped
  5. 2 pounds ground turkey (mix of light and dark meat)
  6. Kosher salt and freshly ground black pepper
  7. 1 onion, chopped
  8. 4 cloves garlic, chopped
  9. 2 tablespoons finely chopped seeded chipotle in adobo sauce
  10. 1 rounded tablespoon smoked sweet paprika
  11. Scant palmful ground cumin
  12. Scant palmful coriander
  13. 2 teaspoons unsweetened cocoa powder
  14. 2 pinches ground cinnamon
  15. 1/4 cup tomato paste
  16. 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
  17. Chopped raw onions
  18. Scallions, chopped
  19. Cilantro leaves
  20. Lime wedges
  21. Lightly crushed tortillas
  22. Shredded extra-sharp Cheddar cheese
  23. Sour cream
  24. Toasted pumpkin seeds
  25. Diced avocado dressed with lime or lemon juice

Instructions

  1. Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
  2. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
  3. Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
  4. Puree the anchos and stock.
  5. Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
  6. To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.

Reviews

Paul Kelley
It was really good.
Nicholas White
Absolutely delicious! I doubled the recipe (big family & we love leftovers) & subbed out 1 pound of turkey for ground Bison & oh my god, so good!
Diana Evans
With a few tweaks, it was the best turkey chili I’ve eaten. The main tweak was that I added a can of kidney beans and a can of black beans. I also ended up using a little extra broth, as the liquid evaporated while simmering. I also used more spices than the recipe called for, since I added beans. The end product was fabulous. It’s definitely great served with avocados and sour cream.
Joe Wade
This is my go-to chili recipe. I often sub ground bison for the turkey. The ancho puree really helps to add a lot of deeper flavor. I also start with one chipotle and add in another or some of the adobo toward the end to perfect the flavor and heat level. I also reduce it to our liking, otherwise, as some reviewers state, it may be too soupy.
Jonathan Johnson
This is really different, but it was a great medley of flavors. I served it with a side of couscous mixed with cucumber, red onions and Parmesan cheese. This is definitely something I will do again.
Madison Reed
Sorry, single worst chili I ever made, in fact that I ever tasted. Turkey is for thanksgiving and club sandwiches – NOT FOR CHILI – YUK!!!
Richard Riley
Excellent base recipe that can be used in many ways. I switched the turkey/chicken stock for beef/beef broth. Doubled the tomato paste and added beans only because I was serving it at church for our chilli cookoff and wanted it a bit thicker. I like it the intended way, more stock-like and just meat. It is the combination of ancho, meat, stock, spices, and aromatics that really makes this a memorable chilli.
Kelly Acosta
Blows. Way too soupy. Has a good smokey flavor but it’s nothing close to chili
Amy Norton
Complex and delicious flavor. Adding 5 of the dried peppers definitely makes for a spicy sauce! Highly recommended to garnish with sour cream or plain yogurt to cool it down a little bit. Definitely worth the effort.
Ryan Davis
loved this recipe!!! spice and beer are two of my fav things, i did use a little less chick stock and a lil more beer. i liked the suggestion of adding zucchini and mush, so i did that cause i love my veggies, did half ground turk and half spicy turk sausage. PERFECTION!!!

 

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