- 1/4 cup extra-virgin olive oil
- 1 onion, minced
- 3 garlic cloves, minced
- 3 tablespoons pure ancho or New Mexico chile powder
- 1 1/2 tablespoons ground cumin
- 2 bay leaves
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon sugar
- 6 cups low-sodium chicken broth or turkey stock
- Two 15-ounce cans pinto beans, drained and rinsed
- 1/2 cup finely ground tortilla chips
- 1 1/4 pounds roast turkey, diced (4 cups)
- Freshly ground pepper
- Rice, warm tortillas, cilantro, chopped onion and sour cream, for serving
- In a large enameled cast-iron casserole, heat the olive oil. Add the onion and garlic and cook over moderate heat until softened, about 5 minutes. Add the chile powder, cumin and bay leaves and cook for 1 minute. In a small bowl, dissolve the cocoa powder and sugar in 1/4 cup of the broth and add it to the casserole, along with the remaining broth. Bring to a boil, then simmer for 30 minutes over low heat.
- Stir the beans and ground tortilla chips into the sauce and simmer until thickened, about 20 minutes, stirring frequently to prevent sticking. Add the turkey, season with salt and pepper and simmer until heated through, about 10 minutes. Discard the bay leaves. Serve the chili with rice, tortillas, cilantro, onion and sour cream.
The chili can be refrigerated for up to 3 days.
Ripe, black berry-inflected Malbec.