1small can crushed tomatoesor use 3-4 chopped plum tomatoes
1Mexican style beersuch as Negro Modelo, or another cup of chicken stock
2cans black beansdrained and rinsed
1medium butternut squashor pie pumpkin, peeled and cubed
Optional Toppings: Sour cream or Mexican cremachopped cilantro, pumpkin seeds, smoky shredded cheese, or crumbled Mexican cojita cheese
For the spice paste:
If using whole spices, gently toast the cumin, cloves, and mexican cinnamon in a dry skillet for a few minutes. Transfer to a spice grinder and grind until they are a powder.
Finely grate garlic and place in a small bowl. Add the oregano, cumin, cloves, chili powder, cinnamon and salt. Mash into a paste.
For the chili:
In a large stockpot, warm the olive oil. Cook the onion over medium heat with a pinch of salt, stirring often, until softened, about 8-10 minutes. Stir in the spice paste and cook 1 minute, stirring the whole time so it doesn’t burn. Add the turkey and salt and stir vigorously with a spoon, breaking up the meat. Add the tomatoes, cook another 4-5 minutes, scraping up any bits from the bottom of the pot. Stir in the broth and beer if using, and the squash or pumpkin, then partially cover and cook 45 minutes until thickened.
Taste for seasoning, and add more salt if needed. Stir in the maple syrup, and sometimes I find it needs an extra bit of cumin or pinch of cinnamon. Pour in the black beans, and finally stir in the masa flour. Cook another 3-5 minutes and serve warm with desired toppings.