
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 |
Directions
- 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.