Texas Chili

• 4 Dried Chipotle Chilis
• 3 Dried New Mexico Chilis
• 3 Dried Arbol Peppers
• 1 pound Ground Turkey
• 2 Poblano Pepper chopped
• 2 Red Bell Peppers chopped
• 2 Onions chopped
• 6 cloves garlic cloves minced
• 2 sticks Cinnamon Sticks
• 2 Bay Leaves
• 1 tablespoon Ground Cumin
• 2 tablespoons Olive oil
• 1 can Canned chopped Tomato
• 1 can Lager beer
• 1/2 Red Onion (for garnish)
• 1 Plain Yogurt (for garnish)
• 3 Chives (for garnish)
• 1 Cilantro (for garnish)
• 2 cups Beef broth (or chicken)
• 1/2 teaspoon Cloves
• 1 teaspoon Salt

1. Remove the stems and the seeds from the dried chilies. Add dried chilies to dutch oven and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma. About 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl (I used the cover of my dutch oven). Add hot water and cover chilies for about 30 minutes. Transfer the chilies and some of the water into a blender and blend until smooth.
2. Add olive oil to the dutch oven and saute onions until translucent. Add chopped peppers and saute until soft.
3. Meanwhile, cook ground turkey and drain off excess liquid.
4. Add the chopped tomatoes, chili sauce, beer, beef broth and dry spices to the onion pepper mixture. If space allows, also add the cooked turkey. Simmer until desired consistency is reached.

chipotle chilis, mexico chilis, peppers, ground turkey, pepper, red bell peppers, onions, garlic, cinnamon, bay leaves, ground cumin, olive oil, tomato, lager, red onion, yogurt, chives, cilantro, beef broth, cloves, salt

Taken from www.epicurious.com/recipes/member/views/texas-chili-565f66168183ee637db3d1bc (may not work)