This has been a tradition for the last 12 years and now I am publishing the recipe for the first time. This serves 25-30 people.
Ingredients2 tbs olive oil
6 dried New Mexican peppers
5 cloves of garlic
1 Yellow Onion
1 white onion
14 roma tomatoes
5 Anaheim peppers
2 Serrano peppers
2 jalapenos
4lbs ground turkey
15 oz can yellow corn
4 16 oz cans of pinto beans
2 16 oz cans of black beans
1 bottle of Sierra Nevada Pale Ale
3 ears of white corn
4 28 oz cans of crushed tomatoes
1 tbs regular Tabasco sauce
1tbs Chipotle Tabasco sauce
3 canned chipotles
1 tbs cayenne pepper
2 tbs epazote
2 tbs adobo
2 tbs cumin powder
2 tbs oregano
2 tbs chile de arbol
1 tbs ancho chile powder
2 cups shredded cheddar cheese
sour cream
cilantro
2 packages of spaghetti
Directions:1. Pour 1 cup of boiling water over the dried New Mexican Peppers and let sit for 1/2 hour.
2. In a blender combine the roma tomatoes, Anaheim peppers, chipotles, jalapenos, serranos, and 3 of the cloves of garlic. Puree the ingredients until smooth ( should produce about 3 blenders full) and place in a large pot on medium low heat.
3. In an iron skillet heat the olive oil and brown the remaining garlic over medium high heat (1 min.) add 1 1/4 lbs of ground turkey and brown. Once browned add to pot with the pepper/tomato mixture. repeat until all of the turkey is browned.
4. Add the bottle of beer, beans, canned tomatoes, and spices to the pot. Turn the burner up to medium until the chili starts to simmer then reduce heat to medium low and cook for at least 3 hours stirring occasionally. Add salt and pepper to taste.
5. Cook 2 packages of spaghetti
6. Serve the chili over the spaghetti in a bowl. Top with cheddar cheese, diced onion, sour cream on cilantro.
