Leftover turkey? Meet mole! This was a good recipe but not an all-time fave. I’ve realized I’m not a chili fanatic, but if you are, you might give this a try.
- 1/4 cup extra-virgin olive oil
- 1 onion, minced
- 3 garlic cloves, minced
- 3 tablespoons pure ancho or New Mexico chile powder
- 1 1/2 tablespoons ground cumin
- 2 bay leaves
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon sugar
- 6 cups low-sodium chicken broth or turkey stock
- Two 15-ounce cans pinto beans, drained and rinsed
- 1/2 cup finely ground tortilla chips
- 1 1/4 pounds roast turkey, diced (4 cups)
- Freshly ground pepper
- Rice, warm tortillas, cilantro, chopped onion and sour cream, for serving
- In a large enameled cast-iron casserole, heat the olive oil. Add the onion and garlic and cook over moderate heat until softened, about 5 minutes. Add the chile powder, cumin and bay leaves and cook for 1 minute. In a small bowl, dissolve the cocoa powder and sugar in 1/4 cup of the broth and add it to the casserole, along with the remaining broth. Bring to a boil, then simmer for 30 minutes over low heat.
- Stir the beans and ground tortilla chips into the sauce and simmer until thickened, about 20 minutes, stirring frequently to prevent sticking. Add the turkey, season with salt and pepper and simmer until heated through, about 10 minutes. Discard the bay leaves. Serve the chili with rice, tortillas, cilantro, onion and sour cream.
Suggested Pairing: Ripe, black berry-inflected Malbec.
And I decided to follow an actual recipe for the white rice, rather than just the bag. Butter is good. From our new favorite Mexican cookbook by the Border Grill chefs, Mary Sue Milliken and Susan Feniger.
White Rice (Mesa Mexicana)
- 2 cups long-grain rice
- 3 cups water
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
Place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes. (If you use a colander, the starch remains on the rice, leaving it sticky.) Drain
Pour the water into a medium saucepan, add the butter and bring to a boil. Stir in the rice, salt and pepper and bring back to a boil. Reduce to a simmer, cover and cook until the water is absorbed, about 20 minutes.
And for the veg, we tried this super simple, very delicious chard recipe from the Mary Sue Milliken and Susan Feniger. Yes, there’s butter. And yes, we’ll be making this one again. And again. And again…
Seared Greens (Mesa Mexicana)
- 2 bunches red or green chard or mustard greens
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- Freshly ground pepper
Trim and discard the stems of the greens and wash and dry the leaves. Stack the leaves, roll into cylinders and cut across the rolls into 1-inch strips.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat until bubbly. Saute one-quarter of the greens with 1/8 teaspoon of the salt and a pinch of pepper until the greens are limp, 30 seconds to 1 minute. If the greens begin to brown before they wilt, sprinkle in a few drops of water for steam. Transfer to a covered platter and repeat the procedure with the remaining 3 batches of greens. Serve immediately.