Turkey chili with roasted poblano peppers
Char poblano peppers directly over a gas flame, or broil them, until the skin is blackened and blistered. They will peel easily and add a nice smoky element to the chili. In fact, a double batch of roasted peppers isn’t much more work and they freeze well for another day. Make the chili a day ahead, using whatever beer you plan to serve (or substitute chicken broth). The flavors mellow when the dish sits overnight.
4 poblano peppers
2 tablespoons olive oil
1/2 pound each ground dark meat and light meat turkey
1 large onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons tomato paste
1 bottle (12 ounces) lager or other beer
1 can (14 ounces) chopped tomatoes
1 can (15 ounces) white beans, drained
Salt and black pepper, to taste
1 cup shredded light cheddar (for garnish)
1/2 cup chopped fresh cilantro or parsley
1. Place poblano peppers directly over a medium-high flame on a gas burner, and heat each side until the skin is blackened and blistered. This takes about 10 minutes. Alternatively, set the peppers on a rimmed baking sheet and broil about 6 inches from the element for 15 minutes, turning every 5 minutes.
2. Place the peppers in a bowl and cover with an inverted plate. When cool enough to handle, remove the skin and seeds. Coarsely chop the flesh.
3. In a large flameproof casserole over medium-high heat, heat the oil. Brown the turkey, breaking up the meat with the edge of a large metal spoon, for 8 minutes.
4. Add the onion, celery, and garlic. Cook, stirring often, for 8 minutes more. Stir in the chili powder and cumin. Cook, stirring, for 1 minute more.
5. Stir in the tomato paste and cook 1 minute more. Add the beer, tomatoes, beans, poblanos, and salt. Bring the mixture to a boil, lower the heat, and simmer for 20 minutes.
6. Taste for seasoning and add black pepper, if you like.
7. Ladle into bowls and top with cheddar and cilantro or parsley.