Sunday, September 30, 2012

Turkey Chili

I know it's early, but we did a little Thanksgiving turkey test run yesterday. We threw a 12 pounder on our smoker and it was delicious, but we had tons leftover. This chili recipe is the perfect way to use up leftover turkey or chicken or really whatever kinda meat you got in the fridge.

Turkey Chili
Picture and recipe slightly adapted from


2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
Two 28 oz cans crushed tomatoes
Two 15 oz cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup chicken or turkey stock
2 Tbsp chili powder (If you don't want it too spicy, start with 1 T and add more to taste.)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes (Again, start with 1/2 T and add more to taste to control spice.)
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Mexican hot chocolate (optional)Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.


1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired. (I also grated in  a few tablespoons of a Mexican hot chocolate bar. Just a little bit gives it a great depth of flavor.)
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, noodles, or with corn bread.