Dark Meat Turkey Chili
Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.
Recipe information
Yield
8 Servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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, beer, 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.
Step 4
Serve chili with lime wedges, sour cream, red onion, chopped cilantro, and sliced avocado.
