Step 1

Bring 4 cups low-sodium chicken broth to a simmer on stovetop in a large Dutch oven or other heavy large pot. Meanwhile, remove and discard stems from 3 large or 6 medium ancho chiles, 2 dried guajillo chiles, and 2 dried pasilla chiles. Tear flesh into a few pieces, letting seeds fall out. Transfer to a blender. Add hot broth and cover blender; let sit until chiles are softened, 25–30 minutes. Add 2 canned chipotle chiles in adobo and blend on high speed until smooth, about 1 minute; set aside.

Step 2

Warm 2 Tbsp. oil in same pot over medium-high heat. Season turkey all over with salt. Add half of turkey to pot and smash down with a wooden spoon to flatten against surface of pot and break into smaller clumps. Cook, undisturbed, until underside is browned, top side is no longer pink, and most of the liquid is cooked off, 8–10 minutes. Using a slotted spoon, transfer to a plate. Repeat with another 2 Tbsp. oil and remaining turkey.

Step 3

Heat remaining 2 Tbsp. vegetable oil in same pot over medium. Add 2 white or yellow onions, finely chopped and 5 garlic cloves, smashed; season with kosher salt and stir to combine. Cover pot and cook, stirring occasionally, until onions are translucent, very soft, and starting to brown around the edges, 10–12 minutes. Add 1 Tbsp. ground cumin and 2 tsp. dried oregano and cook, stirring frequently, until fragrant and sizzling, about 1 minute. Add 2 Tbsp. tomato paste and cook, stirring to coat vegetables, until paste darkens slightly, about 1 minute. Add one 12-oz. bottle hard cider or lager-style beer, one 3" cinnamon stick, and 2 bay leaves and scrape up any brown bits stuck to bottom of pot. Bring to a lively simmer and cook, stirring occasionally, until liquid is mostly reduced, about 5 minutes.

Step 4

Add reserved chile purée, two 15.5-oz. cans cannellini beans, drained, rinsed, and 3 Tbsp. pure maple syrup. Add 4 cups water to blender, swish around to loosen any remaining purée, then pour into pot; season with salt. Bring to a boil, reduce heat to medium-low, and gently simmer, partially covered and stirring occasionally, until liquid is thickened and very flavorful, about 1 hour. Add turkey and simmer until flavors have melded, about 30 minutes longer.

Step 5

Meanwhile, stir 1 cup plain Greek yogurt or sour cream, 2 Tbsp. fresh lime juice (from 1–2 limes), and a handful of cilantro leaves and stems, finely chopped in a small bowl to combine. Season to taste with salt.

Step 6

Taste chili and season with kosher salt and freshly ground black pepper if needed. Remove from heat and fish out cinnamon stick and bay leaves. Divide chili among bowls. Top with a dollop of cilantro-lime sauce and some broken tostadas.Do ahead: Chili (without toppings) can be made 3 days ahead and tastes even better the next day. Transfer to an airtight container and chill. Reheat over medium-low. Editor’s note: This recipe was first printed in January Head this way for more of our favorite winter soups →