THREE BEAN-SIX PEPPER TURKEY CHILI

Three Bean-Six Pepper Turkey Chili image

Number Of Ingredients 31

3 teaspoons Pork Fat
1 piece White Onion
1 piece Red Onion
4 pieces Bell Peppers-Various Colors
10 cloves Garlic
2 pounds Ground Turkey
3 cans Beans: White, Pink, & Black
2 pieces Jalepeno
1 piece Yellow Trinidad Scorpian Pepper
2 pieces Heirloom Tomatoes
3 cups Chicken Broth
8 ounces Tomato Sauce
1.5 teaspoons Ground Cumin
1.5 teaspoons Ground Oregano
1 teaspoon Ground Cayenne
1 teaspoons Ground Chipotle
1 teaspoon Hot Paprika
1/4 teaspoon Ground Sumac
1 teaspoon Garlic Powder
2 teaspoons Onion Powder
1/2 teaspoon White Pepper
2 pieces Bay Leaves
1 tablespoon Cocoa Powder
4 teaspoons Sea Salt
1/2 teaspoon Cinnamon
1 pinch Fresh Cracked Black Pepper
2 ounces Grated Cheddar Cheese
10 teaspoons Creme Fresh
1 box Elbow Noodles
1 bunch Fresh Cilantro
1 teaspoon Chipotle Paste

Steps:

1. Chop all vegetables. Reserve 1/2 jalapeno, 1/2 red onion, and cilantro for garnish. Measure all spices and seasnonings.
2. In a large cast iron pot, heat pork fat over medium-high heat. Add onions, garlic, and peppers. Cook until semi-soft. About 8 minutes.
3. Add ground turkey. Brown turkey. About 5 minutes.
4. Add all spices and seasoning. About 1 minute.
5. Add beans, tomatoes, tomato sauce, chipotle paste and chicken broth. Bring to a boil. About 5 minutes.
6. Reduce to a simmer and cover. Simmer for about 3 hours.
7. Boil water for noodles. Add noodles. Cook al dente. About 8 minutes.
8. Remove bay leaves. Serve in bowls with noodles. Top with red onion, fresh cilantro, a dollop of creme fresh, and sliced jalapeno.
*To make less hot, exclude the Trinidad Scorpion pepper.