Turkey Chili Macaroni
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
1 1/4 lbs turkey
2 tbsp cooking oil
1 medium onion, chopped
1 cup chopped green pepper or celery
2 1/2 cups chicken broth
7 ounces uncooked elbow macaroni
1 can (15 oz) tomato sauce
2 tbsp vinegar
1 1/2 tsp sugar
1 tsp, each ancho chili powder (grind dried chile in coffee grinder till a fine powder)
1 tsp garlic salt
6 tbsp, DIVIDED grate Parmesan cheese
1 1/2 tbsp, snipped parsley
Heat oil in dutch oven over medium-high heat. saute ground turkey, onion, and green pepper until meat is no longer pink. Drain, reserving juices. Set aside, return juices to pan, add broth. Bring to a boil. Add macaroni and simmer 10 minutes, stirring often, until broth is almost absorbed. Stir in all remaining ingredients except 2 tablespoons Parmesan cheese and parsley. Simmer 10 minutes. transfer to serving dish and spring with remaining parmesan cheese and parsley. Serves 8.
Adapted from dainty-chef.com