Ryder's Turkey Chili

Ingredients

• 2 cups black beans with liquid canned
• 3 cups kidney beans with liquid canned
• 3 cups pinto beans with liquid canned
• 4 tablespoons canola oil 
• 2 teaspoons cayenne pepper 
• 3 tablespoons chili powder 
• 9 cloves garlic minced
• 2 teaspoons sea salt 
• 1 tablespoon granulated onion 
• 1  bell pepper diced green
• 1 tablespoon ground cumin 
• 3 pounds coarsely ground turkey (thigh and breast meat)
• 15 servings kosher salt and pepper black freshly ground
• 1 cup chicken broth low-sodium
• 2 tablespoons paprika 
• 10  pasilla chile peppers dried
• 1  bell pepper diced red
• 2 small onions diced red
• 15 servings saltines for serving
• 15 servings cheddar cheese shredded for garnish
• 0.3 cup tomato paste 
• 3 cups tomato sauce 

Equipment

• pot

Directions

1. Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain.
2. Remove the stems and seeds; dice the peppers.
3. Warm the oil in a large pot over high heat.
4. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes.
5. 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.
6. Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth.
7. 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.
8. Garnish with shredded cheddar and serve with saltines.
9. Photograph by Hallie Burton