4 red chili peppers*
4 green chili peppers*
1 onion, chopped
6 garlic cloves, crushed
2 tablespoons cumin seed
3 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon ground cinnamon
1 tablespoon pepper
2 pounds ground turkey
3 tablespoons vegetable oil
4 cups seeded and chopped tomatoes
2 cups chicken broth
1 cup apple cider
7 ounces jalapeños, seeded and chopped*
1/4 cup baking cocoa
2 tablespoons green onions, chopped
2 tablespoons cilantro
1/4 cup sour cream
Lightly toast red chili
peppers and green chili peppers on a griddle. Cover with boiling
water and let sit for 15 minutes. Drain and blend in a food processor,
adding just enough soaking liquid, to make a paste; set aside.
In a large skillet, saute
chopped onion, crushed garlic cloves, and cumin seed over medium
heat for about 10 minutes. Add the chili pepper paste, chili
powder, coriander, cinnamon, and pepper; saute for 5 minutes
and set aside.
In a large kettle, brown
ground turkey in oil. Add chopped tomatoes, chicken broth, cider
and chopped jalapenos. Add the vegetable mixture and bring to
a boil, reduce the heat, and simmer uncovered for 30-45 minutes.
Just before serving, stir in unsweetened baking cocoa. Garnish
with chopped green onions, cilantro, and sour cream.
Makes 8 servings.
* Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
