RaulSez's MexiCAN Inspired Chili

If you have read this blog before, you've heard me mention my friend Raul a million times. Today he's guest blogging. Ladies and gentlemen, put your hands together for Raul!


Inspired by the rainy weather and last couple weeks of winter I decided to make some home made chili. This recipe has a couple extra ingredients that add true Mexican flavors and heat to an American comfort food. Thanks again to Esi for allowing me to guest star on Dishing Up Delights!




Raul's MexiCAN Inspired Chili
(Adapted from Bon Appetit, February 1997)

For the Chili:
1 tablespoon vegetable oil (though I used bacon fat)
1 medium onion, chopped
2 shallots, chopped
4 cloves minced garlic
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons areracherra rub mixture*
1 1/2 teaspoons smoked paprika
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
1 cup diced roasted bell peppers
3 cups beef stock or canned beef broth
1 6-ounce can tomato sauce
1 15-ounce cans small white beans, rinsed, drained
1 15-ounce cans small black beans beans, rinsed, drained

Arrachera rub:
1/2 packet of groung chile California
1/2 packet ground ancho (or pasilla) chile
1/2 packet New Mexico ground chile
1/2 packet of garlic paste (or about 1 tablespoon if you make it fresh)
1 tablespoon oregano
1/4 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon salt
(note that you would add 4 bay leaves to an ordinary arrachera rub for flank steak)

For garnish:
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream (a dollop)
Shredded Vermont cheddar cheese (2 tablespoons)


Heat oil in heavy large pot over medium heat. Add onions and shallots; sauté until light brown and tender, about 10 minutes. Add oregano, areracherra mix and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, smoked paprika, salt and cinnamon. Add tomatoes and roasted peppers with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

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