Leftover Turkey Chili Topped with Chili-Toasted Pecans | American Pecan Promotion Board

Ingredients

• For the chili
• 2 Guajillo chiles, stems removed
• 1 Ancho chile, stem removed
• 1 canned chipotle chile in adobo, plus 1 tbsp. of adobo
• 1/4 cup of pecan or olive oil
• 4 skin-on, bone-in turkey drumsticks (about 3 pounds) or leftover turkey meat
• 2 teaspoons Kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1 large onion, chopped
• 4 garlic cloves, finely chopped
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1/3 teaspoon cayenne pepper (optional)
• 1/2 cup tomato paste
• 1 28-ounce can of crushed tomatoes
• 12 ounces Pilsner or other light beer (optional)
• 1 15-ounce Can of pinto beans, rinsed
• For the Chili Toasted Pecans
• 1 cup of pecan halves
• 2 tablespoons pecan oil or olive oil
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne
• 1 teaspoon kosher salt