Ancho-Chipotle Turkey Chili

Ancho-Chipotle Turkey Chili (Adapted from Rachael Ray)

4 to 5 medium dried ancho chiles, stem and seeds removed
4 cups chicken stock
3 to 4 ounces Applewood smoked bacon, chopped
1 pound ground turkey
salt and fresh ground black pepper
1 cup onion, chopped
4 garlic cloves, chopped
2 tablespoons finely chopped seeded chipotle in adobo sauce
1 heaping tablespoon smoked sweet paprika
1 heaping teaspoon cumin
1 teaspoon ground coriander
2 teaspoons unsweetened cocoa powder
2 pinches cinnamon
1/4 cup tomato paste
12 ounce bottle Mexican-style beer
15 to 16 ounce can red kidney beans
favorite chili condiments, for topping

In a medium saucepan, add anchos and chicken stock - bring to a low boil, then reduce to low and allow to gently simmer until the chiles have reconstituted.

Meanwhile, in a large Dutch oven, add bacon and cook over medium-high until browned and crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain - remove all but one or two tablespoons of the leftover bacon fat.

Add turkey and cook, stirring occasionally, until browned and crumbled. Season with salt and fresh ground black pepper. Stir in onions, chipotle in adobo, paprika, cumin, coriander, cocoa powder and cinnamon - cook, stirring, until the onion has softened, about 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook, stirring, for 1 to 2 minutes. Stir in beer to scrape up any bits stuck to the bottom of the pan.

When the chiles have softened, puree the mixture together. Pour puree into the chili, then stir in reserved bacon and beans. Allow mixture to simmer over low heat until thickened, about 20 to 30 minutes. Serve with your favorite chili condiments on top.

Makes about 6 servings.

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