Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  60 min
• Ready Time:
  1 hour, 10 min

Ingredients

• 2 pounds ground turkey
• 2 tablespoons harisa corn flour
• small can of tomato paste
• 1/2 cup chopped chorizo leave out for vegetarian version
• 4 cups chicken stock
• 2 cans red kidney beans rinsed well
• kosher salt

Chilie Base

• 2 Jalapenos
• one red chili
• one large onion
• 5 cloves of garlic
• good glug of olive oil

Dry Chili Mix

• 2 teaspoons Ancho Chili Powder
• 2 teaspoons chipotle powder
• teaspoon cumin powder

Directions

Start by rough chopping your chilies, onion and garlic and into a food processor with a little glug of vegetable oil and blitz until its a paste. Into a hot pan with some more vegetable oil, kosher salt and cook it until its translucent no color you can tell when it starts to become dry. Now add the dried chili/cumin mix and cook until incorporated. Scrape out of the pan and set aside, add some more oil and in goes your ground turkey, spread it so its even and let it caramelize before you stir it around. Add your chopped chorizo and the tomato paste and cook until its almost dry as you can see in the photo.

Now add your wet chili mixture and the chicken stock, kidney beans and bring to a boil and reduce to a simmer. In a separate cup mix 2 tablespoons of Harisa (corn flour) with some warm water, when it is all dissolved add this to your chili and cook uncovered for about 45-60 min. Make sure it reduced to a nice thick consistency as you can see in my photos. Check for seasoning and serve with some sour cream/cheese, fresh cilantro and some hot sauce .

Benny