Art's Spicy Turkey Chili
Submitted by TUDDLES
Big-batch spicy turkey chili loaded with kidney beans, tomatoes, mushrooms, jalapenos, cilantro, and a secret splash of Kahlua. Feeds a crowd of 20.
YIELD
20 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsThis is not shy chili. This is the kind of pot that takes over your whole kitchen and feeds the entire block.
Two and a half pounds of ground turkey brown up with four large onions, two whole heads of garlic, green pepper, jalapenos, and enough canned tomatoes and beans to fill a stockpot. Then comes the spice avalanche: cumin, chili powder, cayenne, cinnamon, oregano, basil, and black pepper, layered in one at a time.
The secret weapon? A half cup of Kahlua (or bourbon) that adds a dark, smoky sweetness you can’t quite put your finger on but absolutely can’t do without.
Serve it over spaghetti, baked potatoes, or rice. Top with low-fat cheese and chopped onions.
Kitchen Tips
- Add the spices one at a time and stir between each. This builds layers of flavor instead of a muddled mess
- Two cups of fresh cilantro is not a typo. It’s what makes this chili sing
- The Kahlua is the move, but bourbon works if that’s what you have
- This chili gets even better the next day. Make it ahead if you can
Ingredients
Directions
Brown turkey, drain and place in a large cooking pot.
Roughly chop onions and green pepper in food processor.
Finely chop garlic, cilantro, and jalapeno pep pers.
Sauté chopped vegetables and add to pot. Add remaining ingredients (excluding spices) to pot.
Cook over medium heat for about ½ hour, stirring frequently. Add spices, one at a time, stirring well between each addition.
Simmer for another ½ hour, stirring frequently. Adjust spices to taste.
Serve plain or over spaghetti, baked potato or rice, with grated low-fat cheese and chopped onions on the side.
Tortilla chips or browned chunks of It alian bread are also good on the side.
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