San Antonio Red Turkey Chili with Black Beans

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Ingredients

4 ea.	Ancho chile pepper, stem and seeds removed
¾ cup	Turkey stock, hot
4 oz.	Canola oil
6 cloves	Garlic, minced
12 oz.	Onions, diced ¼
4 ea.	Fresh poblano peppers, seeded, deveined, diced ¼
1 ea.	Red pepper, seeded, deveined, diced ¼
2 ea.	Jalapeño pepper, seeded, deveined, small dice
1 lb.	Butterball Coarse Ground Turkey
3 ⅓ lb.	Turkey, raw, diced ½
2 ea.	Bay leaves
2 tsp.	Oregano
1 tbsp.	Roasted cumin seeds
1 tsp.	Crushed red chili pepper
1 ea.	Cinnamon stick
2 tbsp.	Dark chili powder
2 tsp.	Black pepper, ground
12 oz.	Dark beer
2 ½ cups	Fresh tomatoes, diced
2 tbsp.	Tomato paste
2 ½ cups	Turkey or chicken stock
2 tbsp.	Masa harina
4 cups	Black beans, cooked
to taste	Sea salt
Garnish:
	Shredded cheese
	Diced green onions
	Fresh corn chips

In a stainless steel bowl, cover the ancho chile peppers with the hot turkey stock and allow softening for 15 minutes. Purée in a food processor for 30-45 seconds and set aside.
In a heavy-duty pan, heat oil over a medium-high heat.
When oil is hot, add garlic and sauté for 15 seconds. When the aroma fills the air, add the onions and sauté for 2 minutes.
Add the poblano, red pepper and jalapeño peppers and sauté for 2 minutes.
Add Butterball Coarse Ground Turkey and blend into vegetables for about 1 minute.
Add diced raw turkey and blend into mixture.
Add bay leaves, oregano, cumin, crushed chili pepper, cinnamon stick, dark chili powder and black pepper. Blend in and cook for 1 minute.
Add beer and bring to a boil.
Blend in diced tomatoes and tomato paste.
Add stock, ancho chile puree and masa harina and bring to boil, then allow to simmer for 45-60 minutes. (Turkey will be tender. Add more stock if needed.)
When turkey is tender, add the cooked black beans and adjust seasoning with salt.
Serve with shredded cheese, diced green onions and fresh corn chips.