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Brazos Turkey Chili

    4 red chili peppers*
    4 green chili peppers
    1 onion, chopped
    6 garlic cloves, crushed
    2 tablespoons cumin seed
    3 tablespoons chili powder
    1 tablespoon ground coriander
    1 tablespoon ground cinnamon
    1 tablespoon pepper
    2 pounds ground turkey
    3 tablespoons vegetable oil
    4 cups seeded and chopped tomatoes
    2 cups chicken broth
    1 cup apple cider
    7 ounces jalapeņos, seeded and chopped
    1/4 cup baking cocoa
    2 tablespoons green onions, chopped
    2 tablespoons cilantro
    1/4 cup sour cream

    Lightly toast red chili peppers and green chili peppers on a griddle. Cover with
    boiling water and let sit for 15 minutes. Drain and blend in a food processor,
    adding just enough soaking liquid, to make a paste; set aside.

    In a large skillet, saute chopped onion, crushed garlic cloves, and cumin seed
    over medium heat for about 10 minutes. Add the chili pepper paste, chili
    powder, coriander, cinnamon, and pepper; saute for 5 minutes and set aside.

    In a large kettle, brown ground turkey in oil. Add chopped tomatoes, chicken
    broth, cider and chopped jalapenos. Add the vegetable mixture and bring to a
    boil, reduce the heat, and simmer uncovered for 30-45 minutes. Just before
    serving, stir in unsweetened baking cocoa. Garnish with chopped green
    onions, cilantro, and sour cream.

    Makes 8 servings


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