Tomatillo Turkey Chili Food

DENVER TURKEY CHILI VERDE

Steps:

• Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
• Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
• Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
• Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

TURKEY CHIPOTLE CHILI

Steps:

• If using the canned chipotle chilies, in a blender purée them with the water and reserve the purée. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling-hot water for 20 minutes, and in a blender purée the mixture, reserving the purée.
• In a large heavy kettle cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the turkey and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink. Add the reserved chipotle purée, the reserved tomatillo purée, the broth, the bay leaf, the orégano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the turkey barely covered, for 1 hour. Stir in the bell pepper, the canned green chilies, and the cornmeal and simmer the mixture, stirring occasionally, for 30 minutes. Stir in the white beans, the coriander, the remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream.