1jalapeno pepperdiced (remove the vein & seeds for less heat)
1small red oniondiced
1lbground turkeythigh and breast meat
1lbturkey Italian sausageremoved from casings
1cupof chicken broth
215 oz cans of tomato sauce
115 oz can of diced tomatoes
215 oz cans pinto beans, drained
115 oz can kidney beans, drained
115 oz can black beans, drained
Sea salt and freshly cracked pepperto taste
Shredded cheddar cheese(garnish)
Re-hydrate the dried pasilla peppers in very hot water for 20 minutes, or until softened; drain. Remove the stems and seeds of the peppers then dice them up.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, garlic, and re-hydrated diced peppers to the Dutch oven. Cook, stirring often, for 3 minutes or until softened. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the ground turkey and the turkey Italian sausage, removed from casings to the Dutch oven. Mash the mixture well with a potato masher until it's in a very small crumble. Add the Chili powder, paprika, cumin, coriander, onion powder, and cayenne pepper. Mix the ingredients well and cook for 4-5 minutes, stirring often, until the meat has browned.
Add the chicken stock, tomato sauce, tomato paste, diced tomatoes, pinto beans, black beans, and kidney beans. Season with sea salt and freshly cracked pepper, to taste. Reduce the heat to simmer and place a lid on the Dutch oven. Simmer for 3-4 hours, stirring occasionally.
Before serving, taste and re-season if needed. Ladle chili into bowls and top with sour cream, shredded cheddar cheese, and green onions. Serve immediately. Enjoy.