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| How To Cook: |
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1. Under cold running water, pull the stems off the ancho chilies, then tear the chilies in half and brush out their seeds. Crumble the chilies coarseiy, drop them into a bowl, and polir the boiling water over them.
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2. Let the chilies soak for at least 30 minutes, then strain the soaking liquid through a sieve set over a bowl. Place the chilies and 1 cup of the soaking liquid in the jar of an electric blender and blend at high speed for 30 seconds.
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3. Turn off the machine, scrape down the sides of the jar with a rubber spatula and blend again until the mixture is a smooth puree. Set the pureed chilies and the remaining soaking liquid aside.
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4. In a heavy 7- to 8-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the turkey meat and, stirring constantly, cook until the pieces of meat are firm but not brown. Add the chili powder and cumin, and continue to stir for 2 or 3 minutes.
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5. Stir in the pureed chilies, the reserved soaking liquid, the tomato puree, onions, garlic and salt, and mix well. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for about 30 minutes, or until the turkey is tender.
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6. Stirring the mixture. constantly, pour in the cornmeal in a slow stream and cook over high heat until the chili comes to a boil and thickens lightly.
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7. Taste for seasoning and serve at once, directly from the casserole or from a heated bowl. Mound the pinto beans and rice in separate bowls and present them with the chili.
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