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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.
Ancho Chili with Farro
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!
Ingredients
The onions and cubanellos simmering in the Dutch oven.
Onions & Cubanelles
The diced peppers and garlic added.
Peppers & Garlic Added
Next, the spices, green chilies and chipotles in adobo sauce added.
Spices & Green Chilies Added
Chipotle Garlic Blend added
The rehydrated chipotles with the garlic in the blender.
Anchos & Garlic in Blender
The black beans and fire roasted tomatoes added.
Black Beans & Fire Roasted Tomatoes
The ground meat and tomato sauce added; then the farro and lastly the chipotle sauce.
Meat & Tomato Sauce Added
Farro Added
Chipotle Sauce Added
The Ancho Chili with Farro plated.
Ancho Chili with Farro plated
I love a good chili recipe! Also, I have been meaning to try farro! This looks like a good place to start!
The farro adds great texture. Try it and you will not be disappointed.
I think I’ll have to make this soon! Looks pretty easy to make vegetarian too.
Vegetarian chili is one of my next attempts too. This recipe would translate real well with beans.
I’m not familiar with farro but this dish looks fantastic!
I had heard about farro but did not try it until recently. It is a very hearty grain.
Oh, this dish looks absolutely fabulous, and I love chili. I need to give it a try 🙂
It is a really good recipe Del.
Looks delicious! fantastic recipe, pinned 🙂
Thx so much Eric.
Wow, look at all the wonderful ingredients that go into this, scrumptious!!
Looks amazing. Comfort food pr!