Ingredients: |
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
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Directions: |
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.
3.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.
4. Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth.
5. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper.
6. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour.
7. Garnish with shredded cheddar and serve with saltines. |