(Adapted from Alice Q. Foodie's Red Chile Stew)
1 tablespoon medium heat Chimayo or New Mexico red chili powder
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
1/4 teaspoon cinnamon
1 tablespoon sugar
1 1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/3 teaspoon finely ground black pepper
1/4 cup olive or vegetable oil
1 1/2 pounds lean ground turkey
1 medium yellow onion, chopped
3 garlic cloves, minced
3 - 4 peeled and seeded roasted Hatch chiles or 2 chipotles in adobo sauce, chopped
3/4 cup water
1, 14-ounce can crushed tomatoes
1, 14-ounce can diced tomatoes
1 14-ounce can pinto, black, or kidney beans, drained and rinsed
Mix together the chili powder, cumin, cocoa powder, cinnamon, sugar, oregano, salt, and pepper in a small bowl. Set aside.
Heat a large pot and add the oil. Then add the onion and garlic, and saute until soft. Add the ground turkey, breaking it up with a wooden spoon. Let it brown and then add the spice mixture. Stir to coat until the spices are fully incorporated. Saute for about two minutes.
Add the chopped chiles, tomatoes, and water. Bring to a boil. Reduce to simmer and cook uncovered for two hours. Add the beans and simmer for another hour, covered, to let the flavors intensify. Stir periodically and add a little more liquid if necessary to keep the consistency as you want it.
At the end of the cooking period, adjust the seasonings to taste. You can serve it now, but it will be even better the next day so, if possible, let cool and refrigerate for a day or two. Remove the fat from the top and discard, then reheat. You can serve the chile with corn tortillas or cornbread, or over chopped lettuce. Top with chopped red onions and sour cream, or shredded cheddar cheese, or crumbled queso fresca.