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Red Lion Spicy Foods Logo Mole Chili

 

2 lbs. 85% lean ground turkey
Salt & black pepper to taste
1 tbsp. vegetable oil
1 large sweet onion, chopped
2 Jalapeno chiles, diced
1 Poblano chile, chopped
4 cloves garlic, minded
3 plum tomatoes, chopped
1 8 oz. can El Pato tomato sauce
2 8 oz. cans regular tomato sauce
1 14.5 oz. can chicken broth
1/2 jar Red Lion Spicy Foods Company 20 Pepper Salsa
1 Ancho chile, stem and seeds removed
1 tsp. ground cumin
3 tbsp. Red Lion Spicy Foods Company Competition Blend Chili Powder
2 tbsp. unsweetened cocoa powder
1/2 tsp. ground cinnamon
1 1/2 tsp. Kosher salt
1 tsp. Mexican oregano
1/4 tsp. Sesame seeds, toasted and ground
2 15 oz. cans black beans, drained
2 tbsp. cornmeal

 

Heat a large pot and cook the turkey, with salt and black pepper, stirring frequently,
until browned. Drain and set aside. Put the oil in the pot, and set heat to medium-high.
Add the onion, garlic and chiles.
Stir to coat the vegetables with oil, cover and cook about 5 minutes, until the onion begins
to wilt. Return the turkey to the pot, and stir in all ingredients except the beans and
cornmeal. Bring to a boil, reduce heat to a simmer. Cook, covered, for two hours.
Remove the Ancho, dice finely and return to the pot. Stir in the beans and cornmeal.
Cook uncovered for 30 minutes and serve.

 

Makes about 12 cups.

 

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