Instructions
- Season Dark Meat Turkey Thighs with Sea Salt and Freshly Ground Black Pepper.
- Heat Duck Fat in a large Dutch oven over medium-high heat. Sear Turkey Thighs until browned on all sides. Remove from pot and set aside.
- Add Yellow Onion, Celery Stalks, and Carrots to the pot and cook until softened, about 8-10 minutes.
- Stir in Garlic, Ancho Chili Powder, Toasted Cumin, Smoked Paprika, and Chipotle Powder and cook for 1 minute more, until fragrant.
- Return Turkey Thighs to the pot. Add San Marzano Tomatoes, Pinto Beans, Black Beans, and Homemade Turkey Stock.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or up to 4 hours, until Turkey is very tender and easily shredded.
- Remove Turkey Thighs from the pot and shred with two forks. Return shredded Turkey to the pot.
- Stir in Dark Chocolate and Sherry Vinegar during the last 30 minutes of simmering.
- While the chili simmers, prepare the Bread Bowls. Preheat oven to 400°F (200°C). Cut a circle out of the top of each Artisan Sourdough Boule and scoop out the soft bread, leaving a 1-inch shell.
- Place the bread bowls on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.
- Ladle the Chili into the toasted Bread Bowls.
- Top with Queso Fresco, Pickled Red Onions, and Fresh Cilantro, if desired, and serve immediately.
