Ryder's Turkey Chili (Guy Fieri) |
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Prep Time: 30 Minutes Cook Time: 80 Minutes |
Ready In: 110 Minutes Servings: 10 |
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Ingredients:
10 to 12 dried pasilla chile peppers |
4 tablespoons canola oil |
1 red bell pepper, diced |
1 green bell pepper, diced |
1 1/2 jalapeno peppers, minced (remove seeds for less heat) |
9 cloves garlic, minced |
2 small red onions, diced |
3 pounds coarsely ground turkey (thigh and breast meat) |
1/3 cup tomato paste |
3 cups tomato sauce |
1 cup low-sodium chicken broth |
1 tablespoon granulated onion |
2 teaspoons granulated garlic |
3 tablespoons chili powder |
2 tablespoons paprika |
1 tablespoon ground cumin |
2 teaspoons cayenne pepper |
kosher salt and freshly ground black pepper |
3 cups canned pinto beans with liquid |
3 cups canned kidney beans with liquid |
2 cups canned black beans with liquid |
shredded cheddar cheese, for garnish |
saltine crackers, for serving |
Directions:
1. Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.
2. Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.
3. Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.
4. Photograph by Hallie Burton
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