Ingredients

3 teaspoons Pork Fat

1 piece White Onion

1 piece Red Onion

4 pieces Bell Peppers-Various Colors

10 cloves Garlic

2 pounds Ground Turkey

3 cans Beans: White, Pink, & Black

2 pieces Jalepeno

1 piece Yellow Trinidad Scorpian Pepper

2 pieces Heirloom Tomatoes

3 cups Chicken Broth

8 ounces Tomato Sauce

1.5 teaspoons Ground Cumin

1.5 teaspoons Ground Oregano

1 teaspoon Ground Cayenne

1 teaspoons Ground Chipotle

1 teaspoon Hot Paprika

1/4 teaspoon Ground Sumac

1 teaspoon Garlic Powder

2 teaspoons Onion Powder

1/2 teaspoon White Pepper

2 pieces Bay Leaves

1 tablespoon Cocoa Powder

4 teaspoons Sea Salt

1/2 teaspoon Cinnamon

1 pinch Fresh Cracked Black Pepper

2 ounces Grated Cheddar Cheese

10 teaspoons Creme Fresh

1 box Elbow Noodles

1 bunch Fresh Cilantro

1 teaspoon Chipotle Paste

Preparation

  1. Chop all vegetables. Reserve 1/2 jalapeno, 1/2 red onion, and cilantro for garnish. Measure all spices and seasnonings.

  2. In a large cast iron pot, heat pork fat over medium-high heat. Add onions, garlic, and peppers. Cook until semi-soft. About 8 minutes.

  3. Add ground turkey. Brown turkey. About 5 minutes.

  4. Add all spices and seasoning. About 1 minute.

  5. Add beans, tomatoes, tomato sauce, chipotle paste and chicken broth. Bring to a boil. About 5 minutes.

  6. Reduce to a simmer and cover. Simmer for about 3 hours.

  7. Boil water for noodles. Add noodles. Cook al dente. About 8 minutes.

  8. Remove bay leaves. Serve in bowls with noodles. Top with red onion, fresh cilantro, a dollop of creme fresh, and sliced jalapeno.

*To make less hot, exclude the Trinidad Scorpion pepper.