Many of us, I'm sure, have made New Years resolutions to eat healthier. One of mine is to eat less red meat, opting for leaner proteins like fish and poultry (as long as it never gets in the way of deliciousness, of course—how's that for a ready-made rationalization?). Which is partly what led me to this chili recipe from Food and Wine. Now, before anyone gets too worked up, I realize that a proper chili needs to be made with beef. This is called a "chili soup" so no one gets deeply offended.
The punch of this recipe relies on two kinds of chile powder—ancho and chipotle—and is thickened with flour rather than simmered for ages to reduce. But the most unique element is the hominy—swelled kernels of corn treated to have their husks and germ removed, the same source material grits are made with. They make this almost like a cross between chili and pozole, which is further established by the topping of cilantro and tortilla chips.
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground turkey
- 1 1/2 tablespoons ancho chile powder
- 2 teaspoons ground cumin
- 1/2 teaspoon chipotle powder
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 3 cups beef stock or low-sodium broth
- One 15-ounce can hominy, drained and rinsed
- Shredded cheddar, chopped cilantro, sour cream and tortilla chips, for serving
In medium saucepan, heat olive oil over medium-high heat until shimmering, then add onion and garlic and cook, stirring often, until beginning to soften, 3 minutes. Add turkey, ancho powder, cumin, and chipotle powder. Season with pinch of salt, then cook, breaking up turkey with a wooden spoon, until meat is lightly browned and liquid has evaporated, about 5 minutes.
Sprinkle flour and cook for a minute, then add in tomato paste and cook for a minute longer. Add stock and hominy and bring to a boil, then simmer until thickened slightly, 15-20 minutes.
Ladle soup into bowls and serve with garnishes as desired.