Chicken and Turkey Chili

I can't say I love everything Guy Fieri does (ahem, Donkey Sauce anyone?), but this chili recipe -  Guy Fieri’s Dragon’s Breath Chili - is amazing. The original calls for bacon grease, beef and ground pork, but some of the guys at the station started talking about their health and I knew I had to make some tweaks. What follows has quickly turned into a favorite at the station, “Chicken and Turkey Chili.”

For normal people it should serve 10 to 15 ... We might get 8 servings.

Ingredients:

3-5 Tablespoons olive oil

4 Anaheim chilies, roasted, peeled and chopped (also called California, New Mexico or Magdalena)

2 Poblano chilies, roasted, peeled and chopped
2 Red bell peppers, roasted, peeled and chopped
1 Jalapenos chilies, roasted, peeled and minced (this is for a medium chili - use ½ for mild and 2 for hot)
2 Yellow onions, diced
1/2 Head garlic, minced
4 Boneless skinless chicken breasts cut into 1/4-inch cubes
2.5 Pounds ground turkey
3 Tablespoons chili powder

1 Teaspoon of cayenne pepper
2 Teaspoons ground coriander
2 Teaspoons ground cumin
2 Teaspoons granulated garlic
2 Teaspoons granulated onion

2 Teaspoons hot paprika
2 Teaspoons kosher salt
2 Teaspoons freshly ground black pepper
2 Cups tomato sauce
1 Cup tomato paste
12 Ounces lager beer (if you don’t want to use beer, add a can of chicken broth)
1 Cup chicken stock
Two 15.5-ounce cans kidney beans, with juice
Two 15.5-ounce cans pinto beans, with juice

For the garnish:
1 Bunch green onions, thinly sliced
1 Cup shredded Cheddar
½ Yellow onion finely diced

Directions:

Add the olive oil to a large stockpot over med-high heat. Add all the chilies, red bell peppers, jalapenos and onions and cook until caramelized, about 5 minutes. Next, drop in the garlic and sauté for one minute.  Add the chicken to the stockpot and brown for about four minutes. Then stir in the ground turkey and brown, trying not to break up the ground turkey too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, coriander, cumin, granulated garlic, granulated onion, salt and black pepper, and cook until fragrant, about one minute.

Next goes the tomato sauce and paste, stirring until caramelized, about two minutes. Stir in the beer and stock. Finally, add in the cans of kidney and pinto beans; lower the heat and simmer, about two hours.

Notes:

This recipe is not chemistry. If you don't have a seasoning, buy it or just skip it.

If you don’t want to keep ½ a can of chicken stock, put the whole can in.

I like to use a cast iron Dutch oven for it.