[Shuie]

Here's my favorite chili recipe.....


INGREDIENTS
6 large dried chiles* (about 3 ounces), seeded, coarsely torn. I remove the stems, but you don't really need to
1lb of cut seasoning vegetables (diced bell peper, celery, garlic, shallots, onions, etc., I actually buy this precut in a tub)
1-2 packages (3lb-6lb total) of ground turkey 85/15
2 tsp butter
1 tsp Cumin
1 tsp Oregano
2 tsp coarse kosher salt
1 10-ounce can diced tomatoes with green chiles (Rotel)
1 12-ounce bottle dark lager beer (Negro Modelo, Dos Equis Brown, etc..)
1 7-ounce can chopped green chiles
1/2 cup finely chopped fresh cilantro stems

PREPARATION
Place chiles in medium pot. Pour enough boiling water over to cover chilis. Soak until chiles soften, at least 30 minutes and up to 4 hours. Add to blender. Add cumin, oregano, and 1 tsp kosher salt; blend to puree adding water from pot (~1-2 cups) until you have good consistency.

Sprinkle turkey with kosher salt & brown in 1 tsp butter in pot. Drain, & rinse meat in a colander to clean the grease off (optional). Melt 1tsp of butter in pot, add precut vegetable seasoning mix & cook. Add the meat back to pot when vegetables are cooked. Pour chili puree over meat & vegetables. Add Rotel, beer, chopped green chiles, and cilantro stems. Stir to coat evenly. Bring chili to simmer. Cover and cook 2 hours. You probably won't need any more pepper so season to taste w/kosher salt. Tilt pot and spoon off any fat from surface of sauce (not necessary if you rinse the meat in the colander, see above).

Cool at least 1 hour. Or, chill uncovered until cold, then cover and keep chilled overnight. Chilling draws all of the pepper spices into the meat and heats up the chili a good bit. Reheat and serve on tostada chips.

*Look in a mexican grocery store or a international grocery store for the dried chilis
mild - Ancho & Pasilla are mild, I usually stick with 3 ounces of either of these.
Medium - New Mexico, California, Dixon or Hatch are all pretty warm.
HOT!!! - Pequin, Arbol, Texas Red, Rio Tejas 214, Chimayo, Guajillo

If you want something really super hot you can always add jalapeno pepper floats or throw a pack of Goya Sazon to the pot.