1/2 canned chipotle chile in adobe sauce
(NOTE: if using dried chipotle chili, stem, seed and reconstitute in 1/2 cup of boiling water) (2nd NOTE: if you want more heat then add 1 or even 2 chipotle chilis)
1 # fresh tomatillos, husked and rinsed well or (1) 18-ounce can whole tomatillos, drained. (NOTE: use fresh if you can get them)
2 tablespoons vegetable oil
1 large sweet onion, chopped (a.k.a "chippy chop the onions")
1/2 cup finely "chippy chopped" celery
2 tablespoons minced garlic
1 tablespoon ground cumin (roast whole seeds for a few minutes in a saucepan then grind)
1 pound ground turkey (not lean)
2 cups chicken or turkey stock
2 cups Miner Wild Yeast Napa Valley Chardonnay
1 Turkish bay leaf or 1/2 California bay leaf
2 teaspoons fresh oregano (or 1 teaspoon dried)
1 teaspoon salt, or to taste
1 can mild green chiles, chopped
1 tablespoon cornmeal
1 can garbanzo beans, rinsed and drained
2 cups fresh or frozen corn
1/2 c chopped fresh cilantro
smoked Gouda cheese, shreaded
GARNISH: fresh chopped cilantro and shreaded smoked Gouda cheese
- Miner Wild Yeast Napa Valley Chardonnay
- Sour Cream, diced avocado
If using a canned chipotle chile, puree with 1/2 cup water in a blender. If using a dried chipotle chile, soak in 1/2 cup boiling water in a small bowl for 20 minutes, then puree with water in blender and transfer to a bowl.
If using fresh tomatillos, blanch them in a large saucepan of boiling water for 5 minutes; drain. Puree fresh or canned tomatillos in blender.
Roast the whole cumin seeds and then grind.
Heat the vegetable oil and in a 8 to 10 quart heavy pot over moderate heat. Add the chopped onions, celery, and 1 tablespoon minced garlic and cook, stirring until the onions are softened, about 10 minutes. Add cumin and cook, stirring for 30 seconds. Add turkey and cook, stirring and breaking up the lumps. You want a fine consistency. Cook until no longer pink, about 8 minutes.
Add chipotle puree, tomatilos puree, stock, Miner wine, bay leaf, oregano,and salt. Simmer uncovered for 1 hour.
Add green chiles, corn and cornmeal. Simmer, stirring occasionally, for 30 minutes.
Stir in garbanzo beans, 1 tablespoon minced garlic and salt to taste. Simmer until the beans are heated through, 3 to 5 minutes. Discard bay leaf and add cilantro.
Garnish chili with cilantro and shreaded smoked Gouda. Optional: serve with sour cream and chopped avocado.
NOTE: the chili, without the cilantro, can be made 3 days ahead. Cool, uncovered, then refrigerate, covered, Reheat, and stir in cilantro before serving.