Chocolate Chili

Chocolate Chili

Chef Victoria Nodarse

Yield: 6 Servings

Ingredients

2 medium dried ancho chiles, rinsed, patted dry, split lengthwise, seeded (wear gloves to do this)
1 dried chipotle chile, rinsed, patted dry, split lengthwise, seeded (wear gloves to do this)
1 teaspoon cumin seeds, toasted
1 teaspoon dried oregano, crushed
1/8 teaspoon cinnamon
1-1/2 teaspoons salt
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, minced
1 pound of turkey, ground
3/4 pound kale, stems, ribs discarded, leaves chopped
1 teaspoon grated orange zest
1/8 teaspoon sugar
1 ounce unsweetened chocolate, shaved or grated
1 (14.5-ounce) can whole tomatoes in juice, drained, reserving juice, chopped
1-1/4 cups water
1 - (15-ounce) cans pinto beans, drained, rinsed

Tools

1 – Stockpot

1 – Wooden Spoon

1 - Measuring Cup

1 – Set of measuring spoons

1 – Ladle

1 – Cutting Board

1 – Chefs Knife

1- Gloves

How to

1. Cook chile peppers flat in a skillet on both sides over medium heat until just tender, about 30 seconds. Cut into small pieces. (Be sure to turn the fan on over the stove and don’t breathe the vapors rising up from the skillet.)

2. Combine chile peppers and cumin seeds in a coffee or spice grinder and process until finely ground. A mortar and pestle can be used as well. Combine chile mixture with oregano, cinnamon and salt.

3. Heat oil in stockpot and sautee onions until softened. Mix in garlic and cook, stirring, 1 to 2 minutes. Stir in chile mixture and cook 30 seconds. Add turkey and cook fully then add kale and cook for an additional 5 minutes, covered. Stir in orange zest, sugar, chocolate, tomatoes, tomato juice, and water.

4. Place lid on pot and cook 15 minutes or until kale is tender, stirring chili often. When it is cooked through, add beans and cook another 5 minutes. Season to taste with salt, if needed. Serve warm.