Ingredients
Makes about 12 cups, serving 8
In a large kettle cook the onion and the garlic in the oil over moderate heat, stirring, until they are golden, add the tomatoes with the juice, the tomato purée, 2 cups water, the chili powder, the cumin, the red pepper flakes, the orégano, the cinnamon, the salt, and the black pepper, and combine the mixture well. Add the turkey parts and simmer the chili, uncovered, stirring occasionally, for 2 hours. Transfer the turkey parts with a slotted spoon to a plate and let them cool until they can be handled. Stir the bell peppers and the beans into the chili, add the turkey meat, discarding the skin and bones, and simmer the chili, stirring occasionally, for 40 minutes, or until the bell peppers are tender. The chili may be in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 minutes. Serve the chili topped with the Cheddar.
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Reviews (61)
Back to TopExcellent recipe. Note to all cooks who use ground turkey and basically change the entire thing, don't do it! Find another recipe using ground turkey. The leftover turkey legs/ parts must be used to develop a rich, tasty chili. I adjust the spices to my taste, no cinnamon, extra chili powder. So Good.
gphowley
Middleboro, MA
1/7/2017
Very good with 1.5lbs ground turkey plus can of hominy! Precook everything, put in slowcooker & forget all about it until dinner time:) serve with broccoli sprouts, cilantro, limes, pumpkin seeds, sliced jalapeños, chips & guac! It's a seriously good stuff!
lisovska_ol
NYC
2/6/2016
Sorry, can't agree with all the praise being heaped on this recipe. Spices are just wrong... Best thing about it is that it's just spicy enough - not bland and not blazing hot. 2 stars instead of 1 because it didn't go straight down the disposal - edible.
andyber
Palo Alto, CA
12/1/2015
Made this for the first time. It was only for two so I cut the recipe in half as is and it was delicious. Froze the leftovers for another meal.
grannyfran
Monroe Twp, NJ
11/28/2015
Made this as is with the ingredients listed but used ground turkey and it was great. Spicy but not to spicy. Makes a lot of chili too.
andreacox
Grand Lake, CO
12/7/2014
My fav chili recipe... I used ground turkey and whatever tomatoes are in the pantry, but stick pretty close to the recipe. Love!
carokel
Chicago, IL
10/26/2013
i also used ground turkey in this recipe!
sbmargera
11/4/2010
Twisted it up a bit, per usual. Instead of kidney beans, which i do not like, i used chikpeas. Instead of 2 green peppers, i used one red pepper. And I used 2 28oz cans of plum tomatoes and 1 can 28oz can of tomato puree. Also, i added some nutmeg, fresh ginger diced finely, and cocoa powder. The chili was amazing and a little spicy, it had this like moroccan flair to it, very rich and didn't taste like a typical chili. Very good!
sbmargera
Dover, NH
11/4/2010
made a few slight variations. Used ground lean turkey and browned it with onions and garlic. Used 2 796ml stewed tomatoes, one 796ml diced tomatoes, one can tomato paste, one chili pepper, 3 tbsp of cumin, 2 tbsp cayenne, 5 grinds of pepper, 2 grinds of salt, 3/4c beef broth, one can of chick peas, black peas, kidney beans and a pinch of oregano! So maybe i altered it more than I thought. LOL Then added mushrooms and a pepper at the 40min remaining mark of simmering. Yumm.
Anonymous
8/23/2010
我做了一些细微的变化。使用地面精益turkey and browned it with onions and garlic. Used 2 796ml stewed tomatoes, one 796ml diced tomatoes, one can tomato paste, one chili pepper, 3 tbsp of cumin, 2 tbsp cayenne, 5 grinds of pepper, 2 grinds of salt, 3/4c beef broth, one can of chick peas, black peas, kidney beans and a pinch of oregano! So maybe i altered it more than I thought. LOL Then added mushrooms and a pepper at the 40min remaining mark of simmering. Yumm.
rachelbies
Toronto, ON
8/23/2010
This is the first time I read the other reviews and was surprised at the comments and variations. I make it just about exactly as written every year using Thanksgiving drumsticks and wings -- it is so good. I tend to use whatever cans of tomatoes I have on hand, usually a 24 oz can of crushed tomatoes with puree, and three 10 oz cans of petite diced tomatoes. I let it cook down slowly with the turkey parts for several hours, at least three, then add the beans but only one bell pepper (after I remove the bones) and cook it some more....yum- o. Its pretty spicy, thick, and very tasty, especially with sour cream and cheese. This is not something to just whip up, it takes hours, but worth the wait.
dogsavr
Anaheim Hills, CA
11/28/2009
This recipe is a staple in my home. We freeze the leftovers to keep on hand to have a healthy easy dinner.
shayneelizabeth
Auburn, CA
3/1/2009
So here are my suggestions should you venture off the beaten path.... lean ground turkey (about 1.3 lbs), use only 1 35 oz can of diced organic tomatoes instead of 2, 1 can of rinsed chickpeas and 1 can of red kidney beans, 2 zucchini and modify the spices to your own tastes. I used garlic powder and toned down the cinnamon. It got pretty thick so I added a cup of organic chick stock and let it cook down again. A few dashes of hot sauce and voila. You could really throw any veggies/beans/etc and it would taste delicious - even healthier. I topped it with sour cream and diced avocado. Yum.
Anonymous
New Haven, CT
2/8/2009
I still have the 1990 magazine featuring this recipe. For the person seeking someone who makes it just as written I have made it several Thanksgiving weekends with my carcasses. I love it and it makes enough to share with my neighbors. Linda in Charlotte
Anonymous
NC
11/29/2008
excellent taste, made it several times with 1.5 lb browned ground turkey. Definitely cut chili powder to 1tbs, and do add 1 tbs cocoa powder. Add spices after onion/garlic softened and stir for 1 minute, then add tomatoes and rest. I hope it keeps frozen for longer than 2 minutes? chuckles...
Anonymous
los angeles
2/3/2008
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