オリビア・カルポのインスタグラム(oliviaculpo) - 10月30日 11時43分

Sunday's are for football, vino, and homemade turkey chili + cornbread ? ? ? ? ? shout out to my sous chef @auroraculpo ?‍? Here is the recipe I used courtesy of @guyfieri:
Ingredients
* 10 to 12 dried pasilla chile peppers
* 4 tablespoons canola oil
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 1 1/2 jalapeno peppers, minced (remove seeds for less heat)
* 9 cloves garlic, minced
* 2 small red onions, diced
* 3 pounds coarsely ground turkey (thigh and breast meat) * 1/3 cup tomato paste
* 3 cups tomato sauce
* 1 cup low-sodium chicken broth
* 1 tablespoon granulated onion
* 2 teaspoons granulated garlic
* 3 tablespoons chili powder
* 2 tablespoons paprika
* 1 tablespoon ground cumin
* 2 teaspoons cayenne pepper
* Kosher salt and freshly ground black pepper * 3 cups canned pinto beans with liquid
* 3 cups canned kidney beans with liquid
* 2 cups canned black beans with liquid
* Shredded Cheddar cheese, for garnish
* Saltine crackers, for serving
Directions
* Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers. * Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes. * Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.

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