INGREDIENTS

INSTRUCTIONS

Date: Sun, 14 Apr 1996 09:15:34 -0500
From: Judy Howle <howle@EbiCom.net>
from the Epicurious site. The URL of the site is http://www.epicurious.com
Gourmet Magazine, December 1992.
Although this recipe doesn't produce the familiar-looking red chili--it's
more green than red--it does turn out a chili that has become one of our
staff favorites.
NOTE: Chipotles and tomatillos are available at Hispanic markets, some
specialty foods shops, and some supermarkets
If using the canned chipotle chilies, in a blender puree them with the
water and reserve the puree. 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 puree the mixture,
reserving the puree.
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 puree, the reserved tomatillo
puree, the broth, the bay leaf, the oregano, 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. Makes about
14    cups, serving 6 to 8
CHILE-HEADS DIGEST V2 #294
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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