Best Turkey Chili Ever
By Heidi Allison
The problem with turkey chili is that it always feels like a compromise: dry, grainy meat; bland taste; unappetizing, insipid color; and a watery texture that looks more like a tarted-up vegetable soup than a hearty, stick-to-your-ribs stew. Turkey chiles have none of the attributes of the iconic American beef chili people crave: thick, rich, and comforting. Not worth the effort!
This turkey chili will grab your attention and change your mind about serving a healthier version of the traditional favorite; it’s balanced, complex, hearty and not too spicy. The color is a rich mahogany-brown, and the texture is just right; thick enough to stand spoons at attention in serving bowls. Several culinary hacks deliver both flavor and a thick texture without diluting taste: Using a day-old corn tortilla softened in cooked pinto beans and their broth, rather than straight dried masa harina (ground corn flour) slurry. This mixture slowly melts into the stew as it cooks, thickening it to the texture of a classic beef chili. To keep the turkey chili from tasting bland, bloom the spices with a bit of oil and butter to enhance their flavors, use a hefty amount of cumin (seeds and ground powder), and lightly sauté the double- concentrated tomato paste to transform its “raw” taste into a luxurious background note.
To circumvent an overly sweet flavor in the finished dish, avoid the temptation to use too many canned tomatoes; five small, drained San Marzano will do it. Pairs well with cornbread and always serve with a variety of garnishes: shredded orange cheese, pickled peppers, sliced raw jalapenos, minced cilantro, sliced green onions, sour cream, avocado slices and corn chips…Fritos if you must!
Best Turkey Chili Ever
Serves: 3 as a main; 6 as an appetizer
Ingredients
½ cup cooked pinto beans in broth (can substitute with canned pinto beans)
½ thick homemade corn tortilla (substitute w/ 1 medium store-bought corn tortilla)
1 Tbsp. unsalted butter
4 Tbsp. good-quality extra virgin olive oil
2 yellow onions, peeled and chopped into medium dice
1 Tbsp. cumin seeds
4 large garlic cloves, peeled and mashed with a pinch of K salt to a paste
1 red Bell pepper, stem, seeds, and veins removed and cut into a 1/3-inch dice
1 Tbsp. roasted green Hatch chilies (use frozen or freshly roasted; do not use canned)
5 canned San Marzano peeled tomatoes, drained and lightly crushed with your fingers
1 package of Shelby’s chili fixings, spice packet only
2 Tbsp. double concentrated tomato paste
½ tsp. kosher coarse salt
1 lb. ground turkey
1 cup chicken bone broth (I recommend Butcher’s Brand; can sub w/ a combo of chicken and beef bone broth)
1 Tbsp. extra virgin olive oil
1 Tbsp. cumin seeds
1 tsp. ground cumin
1 Tbsp. mesquite honey (can substitute with brown sugar)
1 15 oz. can pinto beans, rinsed and drained
Garnishes
Shredded cheddar or Colby cheese
Pickled or raw jalapeño slices
Sour cream
Sliced green onions
Sliced Avocado
Corn chips or Fritos
Preparation
Place pinto beans in a bowl with broth and add the corn tortilla. Mix to combine, cover with plastic wrap, and place in the fridge at least 1 hour before starting the recipe.
Place oil and butter into a 5-quart Le Creuset or enameled Dutch oven and heat on medium until butter is melted. Add onion, garlic, cumin seeds, red bell pepper, tomatoes, and Shelby chili seasoning packet. Stir until all veggies are coated. Sauté on medium -low heat until veggies are soft.
Push veggies to one side of the pot and add tomato paste, then sauté for one minute to remove its “raw taste”. Add turkey and sauté until the pink color is gone. Mix with a wooden spoon to combine and add stock, salt, cumin seeds, olive oil, ground cumin, and honey, then stir to combine.
Place olive oil in a small pan over medium heat and add cumin seeds and ground cumin, and sauté till fragrant, about 30 seconds. Pour cumin and oil into chili pot. Add pinto beans, the mixture of pinto beans with broth, and softened corn tortillas. Stir to combine. Turn up heat to medium- high till chili boils, then immediately turn heat down to low and cover. Cook for at least two hours, stirring occasionally with a wooden spoon. If the texture gets too thick, add a bit of water.
Serve with your favorite garnish.
