Makes 12 cups
2 Tablespoons olive oil
1 large onion, roughly chopped
3 cloves garlic, minced
3 cubanelle or poblano peppers, roughly chopped
1.5 oz dried New Mexico chiles
1.5 oz dried ancho chiles
1 Tablespoon cumin
1 chipotle pepper in adobo sauce (optional)
1 28 oz can diced tomatoes (preferably fire-roasted)
4 cups chicken broth or water
1.5 pounds ground turkey or beef, cooked
1 14oz can kidney beans, drained
1 14 oz can pinto or black beans, drained
1 14oz can garbanzo beans, drained
1 oz dark chocolate
Yogurt or sour cream, for serving
Cheddar or jack cheese, for serving
The night before, make the chile sauce:
In a medium (4 qt) sauce pan, saute onions until tender, about 2 minutes. Add fresh peppers, saute another 2 minutes. Add garlic, saute 1 minute. Meanwhile, prep the dried chiles by removing all stems and seeds. Add chiles and cumin to pan and cook just until fragrant. Pour in water or broth and bring to a simmer. Cook for 10 minutes or so, until the chiles are very tender. Add tomatoes and chipotle pepper.
Working in batches, puree the sauce in a blender until very smooth. Transfer to slow cooker insert and add meat. Refrigerate overnight.
Make the chili:
The next morning, add the beans to the mixture. Cook on low for 8 hours. Just before serving, add in chocolate and stir until completely melted.
Serve topped with cheese and yogurt, if desired.