2 whole chipotles OR 1 or 2 canned chipotles in adobo OR 2 t to 4 t chipotle powder (be careful, chipotles can be hot so go light)
1 1/4 c water -- boiling if using regular chipotles
2 1/2 lbs fresh tomatillos OR 3 to 4 cans (18 each) whole tomatillos, drained
2 lg onions -- chopped
10 clove garlic -- minced & divided (1/4 of this set aside)
Pam oil spray
2 1/2 T ground cumin
2 lbs ground turkey
2 c chicken stock
1 bay leaf
1 1/2 t dried oregano -- crumbled
3 t salt (or to taste)
2 bell peppers -- chopped
8 ozs to 10 ozs whole green chiles -- roasted & chopped (drained
first if using canned)
1 1/2 T cornmeal
19 ozs or more canned white beans OR black beans(up to 38 ozs) --
rinsed & drained well
1 c chopped cilantro
some sour cream -- for serving (opt)
some tortillla chips -- for serving (opt)
1. If using dried chipotles, stem and seed them and place in a small bow. Let the boiling water sit until the boil stops (a few seconds) then pour over the chipotles. Let them soak for 30 to 60 minutes. Purée the chipotles and water in a blender. Set aside.
2. If using canned chipotles, purée them with the 1 C of water in a blender. Set aside.
3. If using fresh tomatillos, discard the papery husks, wash the tomatillos well to get rid of their sticky coating, and blanch them in boiling water for 5 minutes. Drain the blanched tomatillos and in a blender purée them OR the canned tomatillos. Set aside.
4. Spray a heavy 7-qt pot (or larger) well with Pam, and cook onions and 3/4 of the minced garlic over moderate heat, stirring frequently, until the onions are softened. You may need to add a Tablespoon of water if they stick, but try to do without. You want to saute, not steam them! A little browning is fine...
5. Add cumin, and cook , stirring, for 30 seconds.
6. Add turkey and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink.
7. Add the chipotle purée, the tomatillo purée, the broth, the bay leaf, the oregano, and the salt.
8. Simmer , uncovered, adding more water if necessary to keep the turkey barely covered, for 1 hour.
9. Stir in the bell pepper, green chiles, and cornmeal.
10. Simmer, stirring occasionally, for 30 minutes.
11. Stir in the beans, cilantro, the remaining minced garlic, and salt to taste.
12. Simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf.
13. Serve with tortilla chips and sour cream OR as a filling for tacos.
Serves 10, at an estimated 3 pts. a serving without the sour cream and tortilla chip garnish
NOTES : • This is also a great taco filling when simmered until thick.
• Canned Chipotles: these come in an adobo sauce...just take two chiles out to use in the chili (you don't need to rinse the adobo off or seed & devein the chiles...if you are really sensitive to
the "heat", you certainly can try seeding & deveining OR just use one chipotle). Place the rest of the chiles on a wax-paper lined tray & freeze individually, bagging them & storing in freezer when ready to use for another recipe.
You can also store them in a tightly sealed jar in the fridge almost indefinitely.
• Advance Preparation: May be made up to 3 days in advance: cool in refrgerator, uncovered, then cover.
• Keeping: Keeps for about 3 days in fridge OR may be frozen. It loses a lot of flavor after about 4 days.
• Tomatillos: the supply at my store is variable so, any time the tomatillos look good, I buy them & then freeze: discard the papery husks, wash them well (scrub a bit with a sponge because they will have a sticky film & bits of husk still stuck on that you want to get rid of), towel-dry, & store in a plastic zipper freezer bag in the freezer. Just defrost when ready to use.
You can also use a couple 28 oz. cans of tomatillos, if you can find them. They're usually in the Hispanic section of the supermarket. Fresh ones are worth the extra step, though, in my