Dinner: Ancho-Chipotle Turkey Chili

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Ancho-Chipotle Turkey Chili

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 to 5 medium dried ancho chiles, stemmed and seeded
4 cups chicken stock
1 tablespoon extra-virgin olive oil
4 ounces Applewood smoked bacon, chopped
2 pounds ground turkey (mix of light and dark meat)
Kosher salt and freshly ground black pepper
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons finely chopped seeded chipotle in adobo sauce
1 rounded tablespoon smoked sweet paprika
Scant palmful ground cumin
Scant palmful coriander
2 teaspoons unsweetened cocoa powder
2 pinches ground cinnamon
1/4 cup tomato paste
1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)

Instructions

Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
Puree the anchos and stock.
Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.

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