smokey tex-mex chili

Name: Smokey Tex-Mex Chili
Prep time: 20 min
Cook time: 4 h
Yield: 8
Ingredients: 1/2 cup(s) pinto beans, dried; 1 cup(s) red beans, dried; 4 cup(s) chicken stock; 3 - ancho chilies, stemmed and seeded; 2 - chipotle peppers, seeded and chopped; 1 large yellow onion, chopped; 1 - red bell pepper, chopped; 1 - green bell pepper, chopped; 1 1/2 pound(s) ground turkey; 5 clove(s) garlic, minced; 2-3 tablespoon(s) cilantro, fresh. chopped; 1 tablespoon(s) new mexican chili powder; 1 teaspoon(s) cumin; 1 teaspoon(s) mexican oregano; 1 small can tomato paste; 1 - 14.5-oz can diced tomatoes w/ green chilies; - kosher salt, to taste; - freshly ground pepper, to taste; - canola oil, for pan

(1 RATING)

58 Pinches 2 Photos

Lauren Perkins-Boyd

Portland, OR

Updated on Mar 23, 2011

This is chili done my way it's got what I call a slow burn the more you eat the more you feel it and the flavor is unbelievable. Hint: Make it the day before you plan on serving it because the longer it sits the better it tastes.

Rate

prep time 20 Min

cook time 4 Hr

method ---

yield 8 serving(s)

Ingredients

1/2 cup pinto beans, dried
1 cup red beans, dried
4 cups chicken stock
3 - ancho chilies, stemmed and seeded
2 - chipotle peppers, seeded and chopped
1 large yellow onion, chopped
1 - red bell pepper, chopped
1 - green bell pepper, chopped
1 1/2 pounds ground turkey
5 cloves garlic, minced
2-3 tablespoons cilantro, fresh. chopped
1 tablespoon new mexican chili powder
1 teaspoon cumin
1 teaspoon mexican oregano
1 small can tomato paste
1 - 14.5-oz can diced tomatoes w/ green chilies
- kosher salt, to taste
- freshly ground pepper, to taste
- canola oil, for pan

How To Make smokey tex-mex chili

Step 1

Soak beans overnight. Drain and set aside.

Step 2

In a medium saucepot over high heat add chicken stock and ancho chilies, bring to a boil then reduce heat and let simmer for 15-20 minutes or until the chilies are soft. Remove chilies from the liquid and mince them. Reserve chicken stock.
Step 3

In a large heavy bottom pot (such as a dutch oven) over med heat add oil to coat then add the onions and bell peppers cook until soft about 5 minutes. Add turkey and cook through. Add garlic cook 1 minute then add the tomato paste, chipotle peppers, ancho chilies, chili powder, cumin and oregano cook 1-2 minutes.
Step 4

Add the cilantro, can of tomatoes, beans and reserved chicken stock. Bring to a boil and reduce to a simmer for 3-4 hours or until you beans are completely cooked. Let cool and refrigerate overnight. Reheat and serve with sour cream, cilantro and tortilla chips. Enjoy!
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