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[Genesee Ted]

So the chili purists may turn their nose up at this, but SWMBO wanted me to make a chili with tomatoes and bell peppers. I roughly based it off of TexRed's epic chili, which if you have not made, definitely check it out.Turkey Chili20 oz Ground Turkey3 ea medium spanish onions, medium dice1 ea red bell pepper, medium dice1 ea yellow bell pepper, medium dice5 cloves garlic, minced2 ea chipotles in adobo (plus 4 tbsp of the adobo sauce)3 ea guajillo peppers, dried3 ea pasilla peppers, dried2 ea chiles de arbol, dried1 can (28 oz) crushed tomatoes1 qt chicken stock24 oz Genny Cream Ale6 tbsp chili powder1/2 tsp cloves (ground)1 tsp toasted corriander (ground)1/2 tsp cardamom (ground)1 tbsp cumin (ground)1/2 tbsp grains of paradise (ground)Kosher salt to tasteFresh ground black pepper to taste1 bunch cilantro, mincedMethod:In a dry cast iron pan, toast your dried chilis over medium heat. Once toasted, cover with water and a small plate to keep them submerged and rehydrate for a half hour or so.Meanwhile, in a large thick bottomed roasting pan (or a pot that is big enough not to crowd the veggies), sweat the onions, peppers, garlic, and spices. Once the veggies are translucent, add the turkey. Be sure to break it up into really small pieces. Once the turkey is cooked through, add in your beer. Simmer away the booze and reduce it a bit more than halfway. At this point, add in your crushed tomatoes. Around this time, your dried chilis should be rehydrated. Discard the water and put them into a blender or food processor with the chipotles and adobo sauce. Use some of the chicken stock for liquid to thin it out and blend until very smooth. Add the pepper mix and the rest of the chicken stock to the rest of the cooking chili. Simmer this for about an hour and check the seasoning. Lastly, add in your chopped cilantro right before you are about to cool it down (this will keep the flavor nice and bright without getting bitter).