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1
Possible garnishes: 1 (8-ounce) container sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves chopped
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2
In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno.
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Sprinkle with salt and saute until both are slightly tender.
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4
Remove the casing from the chorizo and add it to the pot.
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5
Using a wooden spoon or a potato masher, break up the links until they resemble ground meat.
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6
Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes.
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7
Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste.
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8
Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.
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9
Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking.
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10
Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste.
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11
Stir in the cornmeal, lower to a simmer and cover.
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Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot.
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13
Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.
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14
Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips.
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15
When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch.
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Remove to a paper towel-lined plate and sprinkle each batch immediately with salt.
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About 30 minutes before serving add the cannellini beans to the chili and stir to heat through.
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Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.
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19
Cook's Note: If making the chili a day in advance, reheat the chili and add the beans 30 minutes before serving.
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20
Store the blue corn tortilla chips in an airtight container or plastic bag.
