Mexican Mole-Style Turkey Chili
| Yield: | 6 To 8 |
| Categories: |
| 1/4 | c | Vegetable oil |
| 1 1/2 | lb | Turkey hind quarters |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | Garlic cloves, minced | |
| 1 | md | Onion, chopped |
| 1 | Fresh Anaheim chile, stemmed and finely choped | |
| 2 | Yellow chiles, stemmed and finely chopped | |
| 4 | Dried chiles, toasted, stemmed and seeded | |
| 2 1/2 | c | Chicken broth |
| 3 | tb | Dried leaf oregano |
| 1/2 | tb | Ground cinnamon |
| 1/2 | tb | Ground cumin |
| 2 | Bay leaves | |
| 1/4 | c | Sesame seeds |
| 1 | tb | Sesame oil |
| 1/4 | c | Mole sauce (available now in Mexican sections of supermarkets) |
| 1/2 | c | Finely chopped fresh cilantro, for garnish |
| Steamed rice, to serve |
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