Ingredients
1 bell pepper, cored and seeded, cut in eighths2 cloves garlic, peeled½ pound onions, peeled, cut into 1-inch pieces1¼ pounds boneless, skinless turkey breast, cut into 1-inch pieces1 tablespoon good quality olive oil2 tablespoons chili powder1 teaspoon ground cumin½ teaspoon ground coriander½ teaspoon oregano½ teaspoon ground allspice½ teaspoon ground cinnamon1 small bay leaf1½ cups canned crushed tomatoes¼ cup tomato paste, salt-free if available1½ cups chicken stock /broth (low sodium, no fat)1½ cup water2 teaspoons wine vinegar½ teaspoon kosher salt
Preparation
Insert the 4 mm slicing disc; use medium pressure to slice the peppers, then remove and reserve. Insert the metal blade. With the machine running, drop the garlic through the small feed tube and process to chop, 10 seconds. Scrape the work bowl. Add the onions; pulse to chop, 10 to 12 times. Remove and reserve.Add half the turkey cubes to the work bowl; pulse to chop, 10 to 12 times. Remove and reserve; repeat with the remaining turkey cubes.In a large saucepot, heat half the oil over medium heat until shimmering. Sautém the garlic and onions until tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, coriander, oregano, allspice, cinnamon and bay leaf; cook until fragrant, about 5 minutes.While the onion mixture is cooking, in a 12-inch nonstick skillet, heat the remaining oil over medium high heat and brown the turkey. Do not turn until nicely browned; break up after turning. As the turkey is cooked, add it to the onion mixture. When all the meat has been added, stir in the reserved bell peppers, crushed tomatoes, tomato paste, chicken stock, water, vinegar, and salt. Cover loosely and bring to a boil. Reduce the heat to low, and simmer the chili for 2½ hours, until the meat is tender and the mixture thickens. Serve plain, or Cincinnati style.
