Turkey Mole Chili

I made this last night. It was really good. What makes it "mole" is the combination of cocoa powder and cinnamon - it is supposed to mimic the flavors of a mole sauce. Not authentic in flavor but quite good anyway.

Turkey Mole Chili

2 ancho chiles, stemmed and seeded
1/2 quart chicken stock*
1 tbsp vegetable oil
2 slices lean bacon, chopped
1 lb ground turkey
1/2 large onion, finely chopped
2 cloves garlic, finely chopped
freshly ground black pepper
1 tbsp tomato paste
1-14 oz can fire roasted tomatoes
1 tbsp smoked paprika
1/2 tbsp ground coriander
1 tbsp unsweetened cocoa powder
1/2 tsp ground cinnamon
salt, if necessary
1 cup shredded cotija cheese**
1 small red onion, chopped fine
cilantro, chopped
dollop sour cream OR Mexican crema

Put chiles in pot with stock and bring to a boil over MED heat. Lower heat and simmer until softened, about 10 minutes. Let cool. Place in blender and puree. Set aside.

Meanwhile, heat oil in a large pan over MED-HIGH heat. Add bacon and cook until crispy and brown 2-4 minutes. Drain. Chop and set aside.***

Add meat and cook, stirring, until no longer pink. Add onions and garlic and cook for 5-6 minutes. Season the meat and onions with black pepper. No salt. Add pureed anchos, tomato paste, tomatoes, and remaining chili ingredients. Let simmer for 1/2 hour.

To serve, place 1/4 of the chili in a bowl and top with whatever garnishes you wish. I also served with some taco chips for crunch.

Risa's notes:

* original calls for beef stock and ground sirloin
** original calls for cheddar cheese
*** original calls for keeping the bacon in the pan and cooking the meat and veg with it. I used bacon as garnish.

Original does not call for garnishes of sour cream, or cilantro.

Yield: 4 servings
Source: Rachael Ray - Food Network website
Posted by RisaG