1990s Recipes + Menus

Turkey Chipotle Chili

Makes about 14 cups, serving 6 to 8
December 1992
  • 2 canned whole chipotle chilies in adobo* or 2 dried whole chipotle chilies*
  • 1 cup water, boiling hot if using the dried chilies
  • 2 pounds fresh tomatillos (availible at Hispanic markets and many supermarkets) or three 18-ounce cans whole tomatillos, drained
  • 2 large onions, chopped
  • 8 garlic cloves
  • 3 tablespoons vegetable oil
  • 2 tablespoons ground cumin
  • 4 pounds ground turkey
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 1/2 teaspoon dried orégano, crumbled
  • 2 teaspoons salt, or to taste
  • 1 green bell pepper, chopped
  • two (4-ounce) cans mild green chilies, drained and chopped
  • 1 tablespoon cornmeal
  • a (19-ounce) can white beans, rinsed and drained
  • 1/2 cup chopped fresh coriander
  • sour cream as an accompaniment if desired
  • If using the canned chipotle chilies, in a blender purée them with the water and reserve the purée. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling-hot water for 20 minutes, and in a blender purée the mixture, reserving the purée. If using fresh tomatillos, discard the papery husks, wash the tomatillos well, and blanch them in boiling water for 5 minutes. Drain the blanched tomatillos and in a blender purée them or the canned tomatillos, reserving the purée.
  • In a large heavy kettle cook the onions and 6 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 purée, the reserved tomatillo purée, the broth, the bay leaf, the orégano, 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.
*available at Hispanic markets, some specialty foods shops, and some supermarkets
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