Ruth Reichl’s Turkey Chili

Preparation

1. Step 1

   Toast the cumin seeds in a dry skillet until they’re fragrant. Allow to cool, then grind to powder.

2. Step 2

   Pour the beer into a medium pot, add the tomatillos, bring to a boil then turn the heat down to a simmer. Cook, covered, for 5 to 10 minutes, until the tomatillos are soft.

3. Step 3

   Using a slotted spoon, transfer the tomatillos to a blender or food processor (reserving liquid in pot). Add chipotles and their adobo sauce to the blender and purée until smooth. Pour mixture back into the pot with the beer and reserve.

4. Step 4

   Slick the bottom of a large heavy-bottomed pot with the oil, and sauté the onions until they’re translucent. Add the cilantro, oregano, jalapeños and toasted cumin and stir for a couple of minutes. Break the turkey into the mixture and stir until it just starts to lose its raw color.

5. Step 5

   Add the tomatillo and beer mixture, the chicken broth and the garlic, along with a couple of teaspoons of salt and the bay leaf. Simmer, partially covered, for about an hour and a half.

6. Step 6

   With a large spoon, smash the now-soft cloves of garlic against the side of the pot and stir them into the chili. Add the white beans and diced green chiles and taste for salt. At this point I like to start playing with the flavors, adding a few splashes of cream sherry, a bit of balsamic vinegar, or perhaps some soy or fish sauce. Heat for another 10 minutes. Serve with sour cream.