1 package Uncle Dan’s Chipotle Ranch Seasoning & Dip mix (or more is you like it hotter)
3 18 ounce cans whole tomatillos, drained
2 large onions, chopped
8 garlic cloves, minced
3 Tablespoons vegetable oil
2 Tablespoons ground cumin
4 pounds ground turkey
2 cups chicken broth
1 cup water
1 Bay leaf
1-½ teaspoons dried oregano. Crumbled
2 Teaspoons salt, or to taste
1 green bell pepper, chopped
2 4 ounce cans mild chopped green chilies, drained.
1 Tablespoons cornmeal
1 19 ounce can white beans, rinsed and drained
½ cup chopped fresh coriander, or dried coriander to taste
Accompaniment: sour cream
Chopped chipotle chilies (optional)
In blender puree canned tomatillos.
In a large heavy kettle cook onions and 6 garlic cloves over moderate heat, stirring, until onions are softened. Add cumin and cook, stirring, 30 seconds. Add turkey and cook, stirring and breaking up lumps, until meat is no longer pink. Add package Uncle Dan’s Chipotle Ranch Seasoning & Dip Mix, tomatillo puree, chicken broth, water, bay leaf, oregano, and salt and simmer, uncovered, adding more water if necessary to keep turkey barely covered, 1 hour.
Stir in bell pepper, green chilies, and cornmeal and simmer, stirring occasionally, 30 minutes. Add white beans, fresh coriander (or dried coriander), remaining 2 garlic cloves, minced, and salt to taste and simmer, stirring occasionally, 3 minutes, or until heated through. Discard bay leaf. Chili may be made ahead and cooled, uncovered, before chilling, covered, 3 days or frozen, 1 week.Serve chili with sour cream and chopped chipotle chilies if desired.
Makes about 14 cups, serving 6 to 8