- 10 to 12 dried pasilla chile peppers
- 4 tablespoons canola oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 1/2 jalapeno peppers, minced (remove seeds for less heat)
- 9 cloves garlic, minced
- 2 small red onions, diced
- 3 pounds coarsely ground turkey (thigh and breast meat)
- 1/3 cup tomato paste
- 3 cups tomato sauce
- 1 cup low-sodium chicken broth
- 1 tablespoon granulated onion
- 2 teaspoons granulated garlic
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- Kosher salt and freshly ground black pepper
- 3 cups canned pinto beans with liquid
- 3 cups canned kidney beans with liquid
- 2 cups canned black beans with liquid
- Shredded cheddar cheese, for garnish
Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.
Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.
Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar.
Source: Guy Fieri
