Turkey & Bean Chili

As new information develops on this COVID-19 situation, I try to stay as calm as possible. Last night, we made the mistake of watching a 1995 movie called Outbreak, which is all about a virus that starts with flu like symptoms that wipes out entire towns. While we were watching the movie, I couldn't help but think how lucky we were that this virus isn't completely wiping out communities, but it could. I don't want to get deep into the discussion of what's going on because it's all anyone is talking about, but my point is that it is extremely important that we stay home and let the dust settle.

With all of that said, I stocked up for a week's worth of groceries a few days ago, and the first thing I wanted to make was this this turkey & bean chili recipe that is out of this world. Bon Appétit does it again!

The chiles were purchased at Berkeley Bowl, so you might not be able to find them at a Safeway, but you can buy them online! While I don't fully support using Amazon right now, we do sometimes have to order things online so yolo.

What are y'all making at home? How are you staying sane?

Ingredients:

4 cups low-sodium chicken broth
3 large or 6 medium ancho chiles
2 dried guajillo chiles
2 dried pasilla chiles
2 canned chipotle chiles in adobo
6 tablespoon vegetable oil, divided
3 lb ground turkey, preferably dark meat
Kosher salt
2 onions, finely chopped
5 garlic cloves, smashed
1 tablespoon ground cumin
2 teaspoons dried oregano
2 tablespoons tomato paste
1 12 oz. bottle hard cider or lager-style beer (I used a Trumer Pils)
1 3" cinnamon stick
2 bay leaves
2 15.5 oz. cans cannellini beans, drained, rinsed
3 tablespoons pure maple syrup
1 cup plain Greek yogurt
2 tablespoons fresh lime juice (from 1-2 limes)
Handful of cilantro leaves and stems, finely chopped
Freshly ground black pepper
Tostadas (for serving)

Directions:

1. Bring broth to a simmer in a large Dutch oven or other heavy pot. Meanwhile, remove and discard stems from ancho, guajillo, and Padilla chiles. Tear flesh into a few pieces, letting seeds fall out.

Transfer to a blender. Add hot broth and cover blender; let sit until chiles are softened, 25-30 minutes. Add chipotle chiles and blend on high speed until smooth, about 1 minute; set aside. Heat 2 tablespoons oil in same pot over medium-high heat. Season turkey all over with salt. Add half of turkey to pot and smash down with a wooden spoon to flatten against surface of pot and break into smaller clumps. Cook, undisturbed, until underside is browned, top side is no longer pink, and most of the liquid is cooked off, 8-10 minutes. Using a slotted spoon, transfer to a plate. Repeat with another 2 tablespoons oil and remaining turkey.

2. Heat remaining 2 tablespoons oil in same pot over medium. Add onions and garlic; season with salt and stir to combine. Cover pot and cook, stirring occasionally until onions are translucent, very soft, and starting to brown around the edges, 10-12 minutes. Add cumin and oregano and cook, stirring frequently, until fragrant and sizzling, about 1 minute. Add tomato paste and cook, stirring to coat vegetables, until paste darkens slightly, about 1 minute. Add cider, cinnamon, and bay leaves and scrape up any brown bits stuck to bottom of pot (if you're not using cider, skip this step and increase water in next step to 5 cups). Bring to a lively simmer and cook, stirring occasionally, until liquid is mostly reduced, about 5 minutes.

3. Add reserved Chile purée, beans, and maple syrup. Add 4 cups water to blender, swish around to loosen any remaining purée, then pour into pot; season with salt. Bring to a boil, reduce heat to medium-low and gently simmer, partially covered and stirring occasionally until liquid is thickened and very flavorful, about 1 hour.

4. Add turkey and simmer until flavors have melded, about 30 minutes longer. Meanwhile, stir yogurt, lime juice, and cilantro in a small bowl to combine. Season to taste with salt.

5. Taste chili and season with salt and pepper if needed. Remove from heat and fish out cinnamon stick and bay leaves. Divide chili among bowls. Top with a dollop of yogurt-lime sauce and some broken tostadas.