Turkey & Black Bean Chili with Beer and Roasted Poblanos

After trying several chili recipes, I finally created one that I really, really enjoy. So much so that I entered it in a chili contest—and won second place.

This is a hearty, flavorful chili made with ground turkey, black beans, roasted poblano peppers, and ancho chiles. The beer adds another layer of depth, while the roasted chiles give the chili a smoky flavor and a little heat. It has become one of my favorite chili recipes, and apparently the judges agreed.

Ingredients

4 lbs. ground turkey
4 ancho chiles
2 poblano chiles
1 green bell pepper
1 red bell pepper
2 yellow onions
1 red onion
10 garlic cloves
1 can tomato paste
1 quart chicken or beef stock
1 bottle beer (I used Heineken)
1 cup diced tomatoes
3 Tbsp. olive oil
3 cans black beans, rinsed and drained
1 Tbsp. cumin
3 Tbsp. chili powder
1 tsp. oregano
2 tsp. cayenne powder
Juice of 1/2 lime
Salt to taste

Instructions

Begin by browning the ground turkey in a large Dutch oven. Once it is browned, remove it from the pot and set it aside.

In a small saucepan, bring 2 cups of water to a boil. Turn off the heat and add the ancho chiles. Allow them to soak for about 10 minutes, or until they are completely reconstituted.

Remove the ancho chiles from the water and discard the stems and seeds. Transfer the chiles to a blender along with a little of the soaking water. Blend on high until smooth and set the ancho chile puree aside.

Add the olive oil to the Dutch oven and heat over medium heat. Dice the onions and bell peppers and add them to the pot. Mince the garlic and add it to the vegetables. Cook until the onions and peppers begin to soften.

While the vegetables are cooking, roast the poblanos. If you have a gas stove, place each poblano directly over a burner and use a pair of tongs to turn the chiles as they roast. Continue until the skins are charred on all sides. Once the poblanos are cool enough to handle, peel away the charred skins. Remove the stems and seeds, dice the poblanos, and add them to the Dutch oven.

Add the cumin, chili powder, cayenne, oregano, and salt to the vegetables and stir well to combine.

Pour in the chicken or beef stock, add the tomato paste, and pour in the beer. Using a fine-mesh sieve, strain the ancho chile puree directly into the pot, pressing it through the sieve to extract as much of the chile mixture as possible. Stir everything together.

Return the browned turkey to the pot, then add the black beans, diced tomatoes, and lime juice. Stir well and bring the chili to a gentle simmer.

Reduce the heat to low and allow the chili to simmer for about four hours, stirring occasionally. The longer it simmers, the more the flavors come together.

Serve topped with a little sour cream and alongside warm cornbread.

 For the Cast Iron Skillet Cornbread:
1 Cup Flour
1 Cup Corn Meal
1 Tbsp. Baking Powder
1/2 Tsp. Salt
1/2 tsp. Baking Soda
1/4 Cup Fresh Corn Kernels
2 Tbsp. Honey
1/4 cup Canola oil
1 Egg
1 1/4 Cup Plain Non-fat Yogurt
3 Tbsp. Butter
1/4 cup Water

Pre-heat the oven to 375 degrees. Mix all of the dry ingredients in a bowl and combine well with the exception of the butter which will be used in the pan. Next whisk all of the wet ingredients together and fold into the dry ingredients bowl. Take the butter and add to the cast iron skillet. Allow for it to turn into a golden brown color and remove from the heat. Once the mixture is blended well, transfer to the skillet and then place the skillet into the oven. Bake for 35 minutes.