• 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 jalapeno, seeded and chopped
  • Kosher salt
  • 1 pound uncooked or fresh Mexican chorizo (about 4 links)
  • 2 cloves garlic, sliced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon dried thyme
  • 1 teaspoon Hungarian or hot paprika
  • 1 teaspoon red pepper flakes
  • 4 Roma tomatoes, seeded and chopped
  • 2 tablespoons tomato paste
  • 2 pounds ground turkey
  • 2 teaspoons gravy flavoring (recommended: Gravy Master or Kitchen Bouquet)
  • 1 tablespoon liquid smoke (hickory or mesquite)
  • 2 cups chicken stock
  • 1 tablespoons hot sauce (recommended: Frank's Red Hot)
  • 1 (3-inch) cinnamon stick
  • Freshly ground black pepper
  • 3 teaspoons fine-ground cornmeal
  • 20 blue corn tortillas
  • Vegetable oil, for frying
  • 2 (15.5-ounce) cans cannellini beans, rinsed and drained
Possible garnishes: 1 (8-ounce) container sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves chopped  


1. Begin the chili. In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and sauté until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.


2. Cook the chili. Add the turkey, gravy flavoring, and liquid smoke, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.


3. Prepare the tortilla strips. Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt.


4. Finish and serve the chili. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through. Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.


Cook’s Note: If making the chili a day in advance, reheat the chili and add the beans 30 minutes before serving. Store the blue corn tortilla chips in an airtight container or plastic bag.