Coast's Restaurant Turkey Chili
Total time: 3 hours
Servings: 8 to 12
Note: Adapted from Coast at Shutters on the Beach in Santa Monica.
Garnish the chili as desired with shredded cheese, avocado,
tortilla chips, sliced green onion, cilantro.
1 dried guajillo pepper
1/2 cup boiling water
1 chipotle pepper (canned and packed in adobo sauce)
2 (28-ounce) cans whole tomatoes
4 teaspoons tomato paste
1 tablespoon oil
1 pound ground turkey
1 1/2 cups diced onion
1 poblano chile, roasted, peeled and finely diced
3 cloves garlic, minced
3 tablespoons plus 1 teaspoon chile powder
1/2 teaspoon red pepper flakes
2 1/2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1 small bay leaf
1 cup tomato soup
Salt
3 (15-ounce) cans kidney beans, drained and rinsed
2 (15-ounce) cans pink (or pinto or cranberry beans), drained and
rinsed
Pepper
1. In a dry skillet heated over high heat, toast the guajillo chile
on both sides until darkened and fragrant, about 2 minutes. Remove
from heat and place the chile in a small bowl. Pour over the
boiling water and keep the chile submerged until it rehydrates and
is softened, 10 to 15 minutes.
2. Pour the chile and water into a blender, along with the chipotle
pepper, canned whole tomatoes and tomato paste. Puree the mixture
(this might need to be done in 2 batches). Set the pureed chiles
and tomatoes aside.
3. In a 6-quart heavy-bottom pot or Dutch oven, heat the oil over
medium-high heat. Add the turkey and cook, stirring frequently,
until the turkey is fully cooked, about 10 minutes. Remove the
turkey and set aside. Drain the fat, leaving about 1 tablespoon in
the pan (the rest can be discarded).
4. To the same pan, stir in the diced onion and poblano chile, and
cook until the onion is translucent, 6 to 8 minutes, stirring
frequently. Stir in the garlic and continue to cook until the
garlic is aromatic, about 1 minute.
5. Stir in the chile powder, red pepper flakes, paprika, cayenne,
garlic and onion powders and bay leaf. Continue to stir until the
spices are aromatic, about 1 minute. Stir in the tomato soup,
scraping the bottom of the pan to dislodge any flavoring. Stir the
ground turkey back in, then stir in the pureed tomato and chile
mixture. Season with 1 teaspoon salt.
6. Cook the chili at a very low simmer for about 2 hours to develop
and marry the flavors. About 20 minutes before the chili is done,
stir in the kidney and pink beans to warm through. Taste and adjust
the seasonings and flavorings as desired.
Each of 12 servings: 241 calories; 16 grams protein; 33 grams
carbohydrates; 10 grams fiber; 6 grams fat; 1 gram saturated fat;
30 mg cholesterol; 7 grams sugar; 706 mg sodium.