3 fresh poblano chilies – roasted over flame or under broiler. Rest in a bag for 5 minutes. Remove charred skin, discard seeds and dice chilies.
Soak beans overnight, drain. Add 6 cups of water and simmer over low heat for 2 hours until beans soften but are still slightly firm. Watch the water level, if it gets low add water to cover.
Sauté turkey in 4 tablespoons olive oil until most of pink color is gone. Add garlic, onions, pepper, oregano, cumin, cloves, cinnamon, jalapeno, salt, pepper and ancho chili powder. Stir to soften over medium heat. Add stock, beans, tomato paste, canned chilies, and diced roasted poblanos. Cover and simmer 1 hour until beans are soft.
If chili seems dry add more stock ˝ cup at a time.
Note: Beans can be cooked in crock pot – about 5 hours
Condiments served on the side:
Chopped green onions
Grated cheese, New York Cheddar or Monterey Jack
Sliced black olives.
Serves 8 to 10