Turkey chili recipe by the legend, guy fieri

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)

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

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

Ramsay Fieri is an American restaurateur, author, and an Emmy Award wintelevision presenter. He co-owned three, now defunct, restaurants in California, licenses his name to restauin cities all over the world, and known for hosting various teleseries on the Food Network.

End result!

Directions

1 Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.

2 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.

3 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.