1.3 lbs. lean ground turkey
1 12 fl. oz. bottle Guinness Extra Stout
1 Tbsp. apple cider vinegar
2 large fresh bay leaves
2 c. fresh vine-ripened tomatoes, diced (about 3 medium sized tomatoes, or, if unavailable, use 2 8 oz. cans of diced tomatoes, including juice)
6 oz. can tomato paste
15.5 oz. can pre-cooked kidney beans, drained and rinsed
1 tsp. Mexican chili powder
1 tsp. ground coriander
1 tsp. paprika
1/2 tsp. ground oregano
1/2 tsp. ground cinnamon powder
1/2 tsp. salt, or to taste
1/2 tsp. ground chipotle (or 1/4 tsp. cayenne pepper), or to taste
1/8 tsp. ground black pepper, or to taste
1/8 tsp. ground allspice powder
1/8 tsp. ground clove powder
2 Tbsp. masa (corn) flour
1 c. red bell pepper, roughly chopped1 c. green bell pepper, roughly chopped
1/2 c. California black olives, pitted and halved crosswise (optional)1/2 c. fresh cilantro, roughly chopped (for garnish) (about 1 Tbsp. per person)
Directions: Preheat oven to 600°F (i.e., the "broil" setting). Place onion half and garlic on a large (12" x 17") aluminium foil -covered tray (for easy cleanup), and put onto the top rack of the oven. Roast onion and garlic for 15-20 minutes, until lightly charred (but not burnt/grey). Remove garlic after 10 minutes, and place onto a heat-proof plate, followed by the onion whenever it's ready, which takes about another 5-10 minutes. Let cool until cool enough to handle, then peel garlic and onion. Finely mince the garlic and dice the onion, and then set aside.
Meanwhile, in a large stock pot, sear ground turkey meat on high heat for about 10-12 minutes, stirring continually to break up meat and evenly brown it. Remove from heat and drain excess liquid/fat. [Useful tip: Use a pan drainer to drain most of the liquid, then drain remaining liquid with a heat-proof (i.e., silicone) turkey baster . Works like a charm!]
Return to stove. Pour in entire 12 fl. oz. of Guinness and vinegar and deglaze on high heat, reducing liquid's volume by half. Then turn down heat to low. Add onions, garlic, bay leaves, diced tomatoes, tomato paste, kidney beans, black beans, pinto beans, 2 c. water, cocoa powder, and all spices, and stir together to evenly distribute ingredients throughout the pot. Cover with tightly fitting lid, & simmer 20-25 minutes or until meat is tender. Lift lid to check on chili every couple of minutes, stirring occasionally and adding more water if/when necessary. Taste for flavor balance, & adjust to suit your personal preferences. Continue to cook until desired thickness has been reached. When there's only 5-7 minutes of cooking left to go, remove lid (for the remaining duration), add the red and green bell peppers, and stir. (Be careful not to overcook the peppers. When the chili has finished cooking, the bell peppers should still retain their color and a bit of crunch.) In the final 2-3 minutes of cooking, add masa flour, olives (if using), and then remove from heat. Let cool for 15-20 minutes. Discard bay leaves. Garnish with cilantro & serve.
Yield: 2.3 qts., or approximately 8-10 servings.
Serving Suggestions: Serve with low-fat/baked tortilla chips. I personally recommend R.W. Garcia Flaxseed Tortilla Chips, which are a tasty, crunchy, much healthier alternative to regular tortilla chips. :) In particular, the Blue Corn w/Flaxseed or Flaxseed w/Soy varieties would be excellent complements to this dish.
Chef's Notes: Chili freezes well, and can keep for several months. If you are serving less than the above yield, either cut the recipe accordingly, or freeze the leftovers; chili tastes really good after it's been frozen. :)
Please note, you plan to freeze your chili, I'd recommend making it without the masa, olives, and green and red bell peppers, and then instead add them into the chili when it's time to reheat it. These ingredients don't freeze very well, and from experience, I can tell you that they can taste a bit strange after they've been thawed. ;)
Also, if you think you'll be making this recipe frequently, you can always make multiples of the spice mixture portions in advance (minus the fresh onions and garlic, of course), and then store them (i.e., in Ziploc baggies) for future use.