Chef John s Turkey Chili

¼ cup ancho chile powder

1 tablespoon paprika

1 tablespoon ground cumin

2 ½ teaspoons salt

1 ½ teaspoons ground dried chipotle pepper

1 teaspoon dried oregano

1 teaspoon unsweetened cocoa powder

1 teaspoon ground black pepper

¼ teaspoon ground cayenne pepper

⅛ teaspoon ground cinnamon

1 tablespoon olive oil

1 onion, chopped

2 ½ pounds ground turkey

3 cloves garlic, minced

1 cup tomato puree

2 cups water

2 (12 ounce) cans pinquito or pinto beans, drained and rinsed

Mix the ancho chile powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.

Heat the olive oil in a large heavy pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in the spice mixture. Cook until fragrant, 3 to 4 minutes.

Stir in the tomato puree and water. Bring to a simmer, then reduce heat to low. Cook until the turkey meat is broken down, about 1 hour. Stir in the beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.