Published September 1, 2007.
We found not one but three solutions to bland turkey chili recipes: To fix watery sauce, we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base. To avoid floating bits of rubbery turkey, we browned, poached, and shredded a bone-in, skin-on turkey breast, which gave our turkey pieces a hearty texture and full flavor. And to solve the problem of insufficient chile flavor, we used a trio of fresh chiles: jalapeño, poblano, and Anaheim.
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, use an additional poblano and an additional jalapeño. Serve chili with sour cream, tortilla chips, and lime wedges.
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