Place the pinto beans in a medium saucepan and add 6 cups of water. Bring to a boil over moderately high heat and boil for 3 minutes. Remove from the heat and let stand for 1 hour. In a medium bowl, soak the ancho and guajillo chiles in 3 cups of hot water until softened, about 20 minutes. Pour off the soaking liquid, reserving 1-1/2 cups. Stem and seed the chilies and transfer them to a food processor or blender with the reserved soaking liquid. Puree until smooth. Pass the puree through a fine strainer into a small bowl. Heat 3 tablespoons of the oil in a large enameled cast-iron casserole. Season the turkey with salt and pepper. Add some of the meat to the casserole in a single layer and cook over moderately high heat until well browned all over, about 4 minutes. Transfer the cooked turkey to a large plate and brown the remaining meat in batches. Heat 1 more tablespoon of the olive oil in the casserole. Add the onion and garlic and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes. Add the cumin, curry, thyme, cinnamon and nutmeg and cook, stirring, until fragrant, 1 to 2 minutes. Add the chicken stock and bring to a boil over moderately high heat. Boil until reduced by 1/4, about 6 minutes. Return the turkey to the casserole and add the pureed chiles, chopped tomato, tomato paste, sugar and bay leave. Bring to a boil over moderately high heat. Lower the theat and simmer until the turkey is tender, about 1 hour. Discard the bay leaves. Meanwhile, drain the pinto beans and return them to the pan. Add 6 more cups of water and bring to a boil over moderately high heat. Lower the heat, cover partially and simmer until tender, about 1 hour. Drain the beans and add them to the chili. Heat the remaining 2 tablespoons olive oil in a large skillet until almost smoking. Add the green and yellow bell peppers and cook over moderately high heat, stirring, until browned, about 3 minutes. Transfer to paper towels to drain, then stir them into the chili. Stir in half the cilantro into the chili and season with salt. Spoon the chili into bowls. Garnish with the red onion and the remaiing cilantro and serve with corn bread. Source: Food & Wine 3/94 Posted to MM-Recipes Digest by "Deborah Kuhnen"
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|Serving Size: 1 Serving (651g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 28 (7%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 3393mg||117 %|
|Potassium 4539.9mg||119 %|
|Total Carbohydrate 94.5g||28 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 74.5g|
|Protein 19.9g||28 %|
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Calories per serving: 414
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