My wife loves chili and frequently asks me to make it. Chili is such good comfort food and it is truly one of those dishes that is even better to eat the next day. I made this Ancho Chili with Farro recipe a few months back. I had seen it on Pinch of Yum and thought it sounded great. We loved it. My regular readers know I love my Mexican spices and I really like ancho chilies. I use them all the time in its spice form and dried form. In any kind of stew as in this dish, I always like to rehydrate the ancho chilies so I have additional liquid to add to deepen the ancho flavor.
The biggest takeaway from the first time I made this recipe was what an awesome texture the farro added to the chili. I have stored that little nugget and looking for another opportunity to use the farro for texture in a different dish. The farro is cooked separately so as not to absorb all the sauce in the chili. I also use chicken stock and water adding more flavor to the farro.
I should mention that my chili is always made with ground turkey or chicken. I would challenge you to a blind taste test to see if you could tell that it was not beef. The depth of the flavor from the anchoes is so good, so strong that using ground white meat is a really good alternative to have less fat in the recipe. As is also my way, I changed up the original recipe by adding in different peppers, green chilies and a combination of dried chili powders. Did I say that we thought this was really good?
- 1 1/2 cup farro
- 2 cups chicken broth
- 5 cups water, divided
- 2 tablespoon olive oil
- 3/4 red onion, minced
- 2-3 cloves garlic, diced
- 2 cubanellos, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 1/2 lbs ground turkey
- 1 30-ounce can black beans, rinsed and drained
- 1 tablespoon ancho chili powder
- 1 tablespoon New Mexican chili powder
- 1 tablespoon Mexican oregano
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons aleppo pepper
- 16 ounces ranchera salsa
- 29-ounces crushed fire roasted tomatoes
- Bring the chicken broth and 1 cup of water to a boil in a small saucepan. Add the farro, cover the pot, and reduce to a simmer for about 30 minutes or until all liquid is evaporated. Set aside.
- Meanwhile, heat the olive oil over medium high heat.
- Add the onions and cubanellos and saute for 2 - 3 minutes. Just soften.
- Next, add peppers and garlic and cook for 2 minutes.
- Add the turkey and cook until all the meat is browned and break apart into crumbles.
- Add the New Mexican chili powder, chili powder, cumin, salt, and salsa and simmer for a few minutes.
- Add the black beans and the tomatoes and remaining 2 water and stock. Simmer and let the flavors meld.
- Add the cooked farro to the pot of chili and stir to combine.
- Re-hydrate the ancho chilies in boiling water for 20 - 30 minutes.
- Add to a blender with 5 cloves of garlic and enough water to blend.
- Add about 1/4 cup of the ancho sauce to the pot.
- Let simmer for 15 - 30 minutes.
- Serve and enjoy!
The onions and cubanellos simmering in the Dutch oven.
The diced peppers and garlic added.
Next, the spices, green chilies and chipotles in adobo sauce added.
The rehydrated chipotles with the garlic in the blender.
The black beans and fire roasted tomatoes added.
The ground meat and tomato sauce added; then the farro and lastly the chipotle sauce.
The Ancho Chili with Farro plated.