Are you one of those skeptics who believes turkey chili can’t possibly be as good as beef? If so, here’s a challenge. Try my recipe, serve it to your friends or family and watch what happens. I promise they’ll love it and never know the difference…unless you tell them.
But there is one secret to making great turkey chili—SPICES–and lots of them.
It’s important to begin adding flavor when you are browning the ground turkey. You can’t wait to add the flavor until the meat is cooked and all the ingredients are in. Start early and keep adding.
I hope I’ve convinced you to give it a try, but if you just can’t bring yourself to use turkey, (like my good friend, Susan) you can use beef and it will still be really good.
To brown the turkey
- 2 1/2 lbs. ground turkey
- 1 large onion, chopped
- 3-4 cloves garlic, chopped
- 2 Tbs. olive oil
- 1-2 Tbs. Emeril Southwest seasoning
- 1-2 tsp. cumin
To add to the turkey
- 2 – 28 oz. cans whole tomatoes, with juice, chopped
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 Anaheim chili, chopped
- 1 Serrano chili, chopped (less if you like it milder)
- 1 Jalapeno chili, chopped (or less)
- 1 Circo chicken bouillon cube
- 2 Tbs. chili powder
- 1 Tbs. Emeril southwest seasoning
- 1 Box Carroll Shelby Chili seasoning mix
- 1/8 tsp. black pepper
- 1/8 tsp. white pepper
- 3/4 bottle Mexican beer
- cayenne pepper (to taste)
- 2 – 15 oz. cans pinto beans, rinsed and drained
- 2 – 15 oz. cans kidney beans, rinsed and drained
- grated cheddar cheese
- green onions, both white and green parts
- sour cream
This recipe will feed a large crowd, but if you any left over it’s a great burrito filling. It also freezes well.
Chop all ingredients about the same size.
In a large pot (9 quart) heat olive oil and saute onion and garlic. Add turkey meat, cumin and Emeril seasoning. Remember, to have a tasty turkey experience, add lots of seasoning!
Cook until turkey is no longer pink. Drain and return to pot.
Add the rest of the ingredients and stir. I use the masa flour that comes in the Carroll Shelby packet. In fact, that’s really the main reason I buy it. It makes it nice and thick. I add it to about a 1/4 cup water and blend with a fork until it’s smooth. Then I stir it in the chili–that way it won’t be lumpy.
Bring to a boil, then simmer on low, uncovered for at least an hour. Ladle into bowls and add your favorite toppings. I like mine with Saltine crackers, but it’s also good with corn bread or your favorite crusty French bread.
Grab a spoon and enjoy!
Tags: chili, turkey