Turkey Chili
Pierre Franey
16714 ratings with an average rating of 5 out of 5 stars
16,714
1 hour
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Toast chiles in a pan, then remove them and allow to cool. In the same pan, toast cumin seeds.
Seed the anchos and cut them into strips and then process them in a spice grinder with the cumin seeds, a big pinch of Mexican oregano and, if you like, a shake of garlic powder.
Use it in chili, or store in a sealed jar. Use it quickly, though. It grows stale fast.
Mexican oregano is available from Rancho Gordo, online or Penzey’s spices either online or in their stores. That said, Italian oregano is fairly similar, just not as fruity.
dried or fresh chilies? thks.
Incredible. Just so delicious. I tried this first in the mini-processor, but it really does require a spice grinder. And I wished the recipe gave more details about how to toast the ancho chiles: how long? How do you know when they’re done? But even with the wild guessing, it came out crazy good. I did include a half-teaspoon each of fennel seeds and yellow mustard seeds, just to put a signature on it, which was fun for me. It will make a great gift. (And it makes a great chili.
I switched to toasting the seeded anchos on a metal tray in the oven at 350 for 4-6 minutes. I find it easier than using a pan.
I never knew one could do this at home. Delicious.
Would it keep longer in the freezer??
Mexican oregano is available from Rancho Gordo, online or Penzey’s spices either online or in their stores. That said, Italian oregano is fairly similar, just not as fruity.
I cannot get my hands on Mexican oregano, what can I substitute?
Epazote is usually sold next to dried chiles in stores—it's a good substitute
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