Tuesday, June 26, 2012

Smokin’ Scovilles Turkey Chili

The summer time may not be the most ideal time of year to eat chili, but I’ll be damned if that’s ever really stopped me. I’ve been enjoying chili ever since I was a kid, and as I grew older, I wanted it progressively spicier. So with a slab of ground turkey in hand, I set out to make chili for myself, preferably with enough heat to make me sweat while eating it. I’m happy to report my mission was a success. This recipe is not for the faint of heart, but it sure is tasty!

Difficulty: Relatively Easy
Active Prep Time: About 1½ hours
Total Prep Time: About 1½ hours
Special Equipment: Food Processor
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 2 small green bell peppers, seeded and chopped
  • 1 habanero pepper, seeded and chopped
  • 2 pounds lean ground turkey
  • 2 tablespoons chili powder
  • 2 teaspoons red pepper flakes
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • 1 (1 ounce) envelope instant hot chocolate mix
  • 2 teaspoons seasoned salt
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon liquid smoke flavoring
  • 2 (14.5 ounce) cans diced tomatoes with green chile peppers, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans, drained
  • 1/2 cup of beer
  • 1 tablespoon hot pepper sauce
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent.
2. Push the vegetables to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink.
3. Stir everything together so the garlic doesn't burn.
4. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about ½ a cup.
5. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
6. Mix in the hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes.
7. Serve over rice and top with grated cheddar cheese.
Additional Notes:
  • The recipe originally called for ½ a cup of canned whole kernel corn, but I opted to leave it out. If you decide to use corn, add it in step 6, with the hot pepper sauce.
  • If you’d prefer it to be less spicy, leave out the habanero. If you DO use the habanero, be sure to wear gloves. Your fingertips will burn for quite a while otherwise.

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