- Average
- Average budget
Ingredients
- Ingredients
- 1 tablespoon cumin seeds
- 3 canned whole chipotle chilies in adobo
- 1 bottle dark beer
- 2 pounds tomatillos (husked, rinsed, and quartered)
- 3 tablespoons vegetable oil
- 3 large onions (chopped)
- ½ cup fresh cilantro (chopped)
- 2 teaspoons fresh oregano (finely minced)
- 2 jalapeños (diced; if you don't like heat, remove the seeds)
- 3½ pounds ground turkey
- 1½ cups chicken broth
- 8 large cloves of garlic (peeled but left whole)
- Salt
- 1 bay leaf
- 2 cups cooked white beans
- 1 4-ounce can diced green chile peppers
- Cream sherry
- Balsamic vinegar
- sour cream
Preparation
Step 1
Toast the cumin seeds in a dry skillet until they're fragrant. Allow to cool, then grind to powder.
Puree the chipotle chilies with the adobo.
Put the beer into a medium-sized pot, add the tomatillos, bring to a boil, and turn the heat down to a simmer. Cook for about five minutes, until the tomatillos are soft. Strain the tomatillos (reserv ing liquid), and puree in a blender or food processor. Pour back into the pot with the beer.
Step 2
Slick the bottom of a large casserole with a couple of tablespoons of oil, and sauté the onions until they're translucent. Add the ci lantro, oregano, jalapeños, and cumin and stir for a couple of minutes. Break the turkey into the mixture and stir until it just starts to lose its raw color. Add the pureed tomatillos and beer, the chipotle puree, the chicken broth, and the garlic, along with a couple of teaspoons of salt and the bay leaf, and simmer the mixture for about an hour and a half.
With a large spoon, smash the now-soft cloves of garlic and stir them into the chili. Add the white beans and diced chile peppers and taste for salt. At this point I like to start playing with the flavors, adding a few splashes of cream sherry, a bit of balsamic vinegar, or perhaps some soy or fish sauce. Heat for another 10 minutes.
Serve with sour cream.