Recipe - Turkey Chipotle Chili

2 Canned whole Chipotle
chilies in adobo or dried
whole Chipotle chilies
1 cup Water; boiling hot if using
the dried chilies
2 pound Fresh tomatillos (available
at Hispanic markets and
many supermarkets) or
3 cn (18oz) whole tomatillos;
drained
2 lg Onions; chopped
8 Cloves garlic
3 tablespoon Vegetable oil
2 tablespoon Ground cumin
4 pound Ground turkey
2 cup Chicken broth
1 Bay leaf
1 One half teaspoon Dried oregano; crumbled
2 teaspoon Salt; or to taste
1 Green bell pepper; chopped
2 cn (4oz) mild green chilies;
drained and chopped
1 tablespoon Cornmeal
1 cn (19oz) white beans; rinsed
and drained
One half cup Chopped fresh coriander
Sour cream as an
accompaniment if desired

Date: Sun, 14 Apr 1996 09:15:34 0500

From: Judy Howle howle@EbiCom.net

from the Epicurious site. The URL of the site is http://www.epicurious.com
Gourmet Magazine, December 1992.

Although this recipe doesn't produce the familiarlooking red chiliit's
more green than redit does turn out a chili that has become one of our
staff favorites.

NOTE: Chipotles and tomatillos are available at Hispanic markets, some
specialty foods shops, and some supermarkets

If using the canned chipotle chilies, in a blender puree them with the
water and reserve the puree. If using dried chipotle chilies, stem and seed
them wearing rubber gloves, in a small bowl let them soak in the
boilinghot water for 20 minutes, and in a blender puree the mixture,
reserving the puree.

In a large heavy kettle cook the onions and 5 of the garlic cloves, minced,
in the oil over moderate heat, stirring, until the onions are softened, add
the cumin, and cook the mixture, stirring, for 30 seconds. Add the turkey
and cook the mixture, stirring and breaking up the lumps, until the turkey
is no longer pink. Add the reserved chipotle puree, the reserved tomatillo
puree, the broth, the bay leaf, the oregano, and the salt and simmer the
mixture, uncovered, adding more water if necessary to keep the turkey
barely covered, for 1 hour. Stir in the bell pepper, the canned green
chilies, and the cornmeal and simmer the mixture, stirring occasionally,
for 30 minutes. Stir in the white beans, the coriander, the remaining 2
garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5
minutes, or until the beans are heated through, and discard the bay leaf.
The chili may be frozen or made 3 days in advance, cooled, uncovered, and
kept covered and chilled. Serve the chili with the sour cream. Makes about
14 cups, serving 6 to 8

CHILEHEADS DIGEST V2 #294

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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