Okay Guys, you’re in for a treat. Just in time for football season. Here is my famous Turkey Chicken Chili recipe. (Well, its not famous yet, but it should be.)
Honestly, I have made many a chili recipe using everything from your basic chopped meat to more interesting meats like short ribs and pulled pork. I even went out and bought an enormous cast iron pot just to make one specific recipe, never used it again. In my book, nothing has come close to the recipe below. If you try it, please submit your comments, suggestions whatever.
This chili is best when cooked for several hours. You can easily make it the day before and throw it in a crock pot on low the next day. Delish! It freezes great too. Actually, I think I’m going to go defrost some for lunch right now. See ya.
Turkey Chicken Chili
1 lb. ground chicken
1 lb. ground turkey
2 Tbs. Olive Oil
2 medium or 1 large yellow onion, coarsely chopped
1 green and 1 red or orange pepper, coarsely chopped
3 garlic cloves, chopped
2 tsp. ground cumin
4 Tbs. chili powder
kosher salt & black pepper
2 (28 oz) cans whole tomatoes
2 cans tomato paste
1 (15 oz) can dark kidney beans
2 (15 oz) cans black beans
1/2 cup water
1 cup dark beer
1 Chipotle chili pepper chopped + 1 Tbs. adobo sauce
1 cup corn
Heat large cast iron dutch oven over medium high heat, add olive oil. Add peppers and onions and saute until tender. Add garlic and saute for 1 minute. Add ground chicken and turkey, breaking up any large pieces with a wooden spoon. Salt and pepper meat. Add ground cumin and 2 Tbs. of chili powder and brown with meat. Add tomato paste and both cans of whole tomatoes. Break up tomatoes with wooden spoon as chili cooks. Add 1/2 cup water, beer, chipotle pepper, beans and corn. Simmer for at least one hour but better when cooked longer. If chili starts to get to thick during cooking, add more water. Toward end of cook time add last 2 Tbs. of chili powder and taste for salt level. Add more salt if needed.
Serve with suggested sides: Grated cheddar cheese, sour cream with chopped scallions, chopped fresh cilantro, corn bread, white french bread.
After having the pleasure of eating a bowl of the Turkey Chicken Chili, made by Debbie, I was worried I mine would not stand up. I was pleasantly surprised when mine tasted pretty damn good! I let it cook for a couple hours as suggested and the aroma filled the room and made the family hungry! Great dish and of coarse I served with suggested garnishes and corn muffins. Thanks for another great and easy to prepare dish! Loved it!
sounds yummy….but I am wondering, is there a substitution for the beer? I have a family member who is allergic to barley, so seeking an alternative. I am thinking chicken stock, but afraid it would end up with a “something is missing taste.”
Thank you for the wonderful recipes, I have used and enjoyed several!
Hi Mary, I love it when my readers prompt me to learn something new. My beer snob boyfriend informed me that there are a few barley free beers out there. Red Bridge might be the easiest to find. http://www.redbridgebeer.com/
You should ask your liquor merchant about it.
If that’s too much trouble, just use chicken stock. I used to make it like that before the beer addition and it was still very good. Let it simmer a long time or make a day ahead.