Ingredients
3 ounces ancho chiles (about 5), rinsed and patted dry
2 cups whole fire-roasted tomatoes (from one 28-ounce can)
1/2 large white onion, cut into 2-inch pieces
3 cloves garlic, smashed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 cup safflower oil
Coarse salt and freshly ground pepper
2 pounds ground dark turkey meat
3/4 pound cooked smoked turkey necks or wings, skin and bones removed, meat shredded (about 1 1/4 cups)
1 can (15.5 ounces) pink beans, rinsed and drained
Sour cream and cilantro sprigs, for serving
Preparation
Assemble ingredients: Ancho chiles (dried poblano peppers) and canned fire-roasted tomatoes add smokiness, while cinnamon, oregano, and cumin bring spice and warmth. Onion, garlic, chicken broth, salt, pepper, and oil also contribute to the flavor base.
Make flavor base: Remove stems and seeds from chiles; tear into large pieces. Transfer to a blender. Blend with tomatoes, onion, garlic, 1/2 cup broth, cinnamon, oregano, cumin, and 2 tablespoons oil. Generously season with salt and pepper. Puree until smooth, about 1 minute. Transfer mixture to a saucepan; simmer over medium, stirring occasionally, until thick and slightly darkened, about 20 minutes.
Cook turkey: Heat remaining 2 tablespoons oil in a large pot over medium-high. Add ground turkey; season with salt. Cook through, breaking meat up, about 5 minutes.
Simmer chili: Stir in tomato mixture, smoked turkey, beans, and remaining 1 cup broth. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Serve, topped with sour cream and cilantro.
