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What a better use for a brand new french oven than a big pot of turkey chili on a cold day. I made the following for myself and Chris before Thanksgiving came over us and it turned out fantastic. The recipe was originally from my sister’s friend Robin, and the ground turkey substituting for beef really takes a lot of grease out of the mix. You’re left with a lot of flavor, and bacon bits to top it!

Turkey Chili by a warm fire!

Turkey Chile
Courtesy Robin Benson

2 strips bacon
1 16 oz. package ground turkey
1 medium onion
2 cloves garlic
2 T. chili powder
1 T cumin
2 t. paprika
1 t. oregano
1 t. cayenne pepper
28 oz. crushed tomatoes
14 oz. water
12 oz. beer–amber or darker brew preferred
1 c. frozen okra (optional)
1/2 c. frozen corn (optional)
2 T. molasses
1 T. dark chocolate
Garnishes: cheddar cheese, sour cream, green onions, Fritos (if you don’t want to make corn bread), and bacon from the first step.

  1. In a dutch oven, cook two strips of bacon, cubed into small slices, and remove when cooked. Leave the bacon grease in the pot to use to cook the rest of the chili—the flavor you get out of it will really make this dish!
  2. Dice 1 medium onion and 2 cloves of garlic and add to pot. Cook until translucent
  3. Add in ground turkey-cook for 5 minutes (should only be partially cooked)–then add in your spices (more cayenne if you want a spicier finish) and then your beer, tomotoes, and water. Keep the mixture at a simmer for about an hour. 
  4. After an hour, add in your molasses, chocolate, and optional frozen veggies as needed.  Cook additional 10-15 minutes until chili thickens to your likening. Season with salt and pepper—garnish with cheese, bacon bits, sour cream. Serve with corn bread.