Mexican Turkey Chili

For the Mexican Turkey Chili, heat the oil in a large saucepan. Season the turkey legs with salt and pepper and sear on all sides. Remove the leg from the pot and set aside.

Pour off half of the oil. Sauté garlic, onions and fresh chilies in pot for a few minutes. Add the turkey leg back in.

Using a blender, puree the dried chilies, half of the soup, oregano, cinnamon and cumin. Pour into the pot along with the rest of the soup and the bay leaves and bring to a boil. Cover with a lid and simmer for at least two hours.

Remove leg from pot and let cool, then remove skin and bones. Cut the meat into bite-sized pieces and return to the crock pot.

In a small frying pan, toast the sesame seeds with sesame oil for a few seconds until golden brown. Pour in clear soup and stir in the cocoa. Puree the chocolate sesame sauce and stir into the turkey.

Serve Mexican turkey chili with long grain rice and garnish with fresh cilantro leaves.

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