- 4-5 medium dried ancho chili peppers, stemmed and seeded
- 4 cups chicken stock (32 ounces)
- 1 tablespoon extra virgin olive oil (EVOO)
- 4 slices applewood smoked bacon, chopped
- 2 pounds ground turkey (mix of light and dark meat)
- Kosher salt and freshly ground black pepper
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 tablespoons chipotle in adobo sauce, finely chopped and seeded
- 1 rounded tablespoon smoked sweet paprika
- A scant palmful of ground cumin
- A scant palmful of coriander
- 2 teaspoons unsweetened cocoa powder
- 2 pinches ground cinnamon
- 1/4 cup tomato paste
- 1 bottle Mexican beer (12-ounces), such as Negra Modelo
- Chopped raw onions
- Scallions, chopped
- Cilantro leaves
- Lime wedges
- Lightly crushed tortillas
- Shredded extra-sharp cheddar cheese
- Sour cream
- Toasted pumpkin seeds
- Diced avocado dressed with lime or lemon juice
Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, then simmer over low heat to reconstitute.
Heat 1 tablespoon EVOO in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown for a few minutes, then remove to a plate with a slotted spoon.
Add the ground turkey and brown and crumble the meat; season with salt and pepper. Add the onion, 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 for 1 minute. Deglaze the pan with the beer.
Puree the anchos and stock.
Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken, 20-30 minutes. Cool and store for a make-ahead meal.
To reheat, reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.