Turkey Chili with Tomatillos and Cilantro

Alright Kara, this is the Chili that won at our Chili cookoff in Ohio. It was sooooo good. Lots of work, but very good. Best of luck!! Oh and I should mention that this recipe is from the lovely Beazer family in Ohio- we miss you!

Turkey Chili with Tomatillos and Cilantro
Adapted by the Beazers from the Cooking Pleasures Magazine
6 (1 1/3 cup) servings

2 ½ lb. boneless skinless turkey thighs or turkey breast, cut into 1-inch pieces*
2 TBSP chili powder
1 tsp salt
1 tsp pepper
½ tsp ground coriander
2 TBSP olive oil
2 cups chopped onions
1 TBSP chopped garlic
2 tsp ground cumin
1 cup reduced-sodium chicken broth
1 cup substitute for nonalcoholic beer (we use about 2/3 c. apple juice, 1/3 c. vinegar)
6-10 fresh tomatillos, husks removed, chopped
6 Anaheim or poblano chiles, roasted, diced**
2 jalapeno chiles, veins and seeds removed, finely chopped
½ cup finely chopped cilantro stems
2 TBSP lime juice
1 cup coarsely chopped cilantro

Place turkey in large bowl: sprinkle with chili powder, salt, pepper, and coriander. Toss to coat all sides. Heat oil in a large pot over meduim-high heat until hot. Brown turkey. Add onions and garlic to the same pot. Reduce heat to meduim; cover and cook 10 minutes or until onions are soft, stirring occastionally. Add cumin; stir until onions are well-coated. Add broth and apple juice/vinegar, stirring to scrape up any browned bits from the bottom of the pot. Stir in tomatillos, Anaheim/poblano chiles, jalapenos, cilantro stems, and lime juice. Add turkey and any accumulated juices; bring to a boil. Reduce heat to low; simmer 45 min. or until turkey is tender. If chili is thin, increase heat to high; boil 3-5 min. or until slightly thickened. Stir in chopped cilantro.

*That’s an awful lot of meat for six servings – we usually do half that amount. You can also use ground turkey or even leftovers from Thanksgiving.

**To roast chiles, place over high heat on gas or electric burner (or on an outside grill). Cook, turning with tongs occasionally, until skins are completely blackened. Place chiles in heavy plastic bag (or plastic wrap); close bag and let stand 15 minute or until cool enough to handle. Peel blackened skins, slit chiles and remove veins/seeds.