Yields 6-8 servings
1 turkey thigh meat
1 can - white beans, drained
2 medium onions, medium dice
2 ears of corn, charred and cut off cob
1 large jalapeno pepper, seeded and minced
2 cans - chicken broth
2 12 ounce beers, your favorite label
2 tablespoons - Kosher Salt
1 poblano chili, roasted, seeded and diced
¼ cup - Masa Harina, fine corn meal
2 stalks - celery, medium dice
1 cup - Roma tomatoes, medium dice
16 ounces - sour cream
16 ounces - shredded jack cheese
½ cup – vegetable oil
1 loaf crusty bread or 8 bread bowls
Chef’s Notes
Heat an 8qt stock pot to medium high heat and add turkey thighs. Sear until golden brown, remove and set aside. Add onions, celery, jalapeno and sauté until tender and aromatic. Add poblano chili, corn and deglaze with one of your favorite beers. Open the other beer and enjoy! Reduce beer until it’s almost dry and add chicken stock. Add back turkey and bring to a simmer for 30 minutes. Remove turkey thighs and allow to sit until they are cool enough to be handled. Remove meat and dice. Add turkey meat and beans to the pot and bring to a boil, using a screen dust the top with the masa harina whisking to incorporate. As it simmers the mixture will thicken, season to taste. Chill down in shallow pan and reserve for tailgating party. Reheat your chili over the charcoal grill and serve with tomatoes, sour cream, shredded Monterey Jack and crusty bread. Enjoy!