Beef Chili or Turkey Chili — One Recipe, Two Ways

Okay, so this chili recipe hasn’t technically won any awards…yet. But let me tell you, I am 99.9% certain that if I entered this recipe into a State Fair contest, it would take home that shiny Blue Ribbon without breaking a sweat. This is the kind of hearty, soul-warming chili that turns skeptics into believers. I’ve watched it convert die-hard “I don’t like beans” folks into full-on chili devotees, and more people than I can count have told me it’s the best chili they’ve ever tasted.

What’s the best meat for this chili recipe- turkey or beef?

Both work well in this best chili recipe. Ground beef creates a classic, hearty chili with deeper flavor, while ground turkey makes a lighter but still satisfying turkey chili. The best choice depends on your taste and what you have on hand.

What is the secret to really good turkey chili?

The secret to really good turkey chili is browning the meat properly and taking the time to properly cook down your aromatics (onions, garlic celery).  Also, letting the chili simmer uncovered helps concentrate flavor. To me the magic combination of ground chipotle peppers and honey really sets this chili apart from others. 

How do you thicken turkey chili?

I take one of the cans of beans and puree them with my immersion blender (you could use a food processor to do this too). You can also mash some of the beans directly in the pot if you don’t have a blender or food processor. These methods thicken the chili without changing the flavor.

Is turkey chili good for meal prep?

Yes, turkey chili is elite for meal prep. It stores well in the refrigerator for up to four days and freezes beautifully. The flavors deepen over time, making leftover turkey chili even more delicious.

Is adding honey really necessary for this chili recipe?

I know you’ll be tempted to use less than the stated amount, because it does look like a lot. But we’re only talking about 2 tsp per serving, which is roughly 7 grams of sugar per serving. The honey adds incredible depth, balancing the smoky heat of chipotle peppers with just the right amount of contrast. Skip it, and you’ll miss that magic sweet-smoky interplay that makes this chili unforgettable. I also prefer using ground chipotle pepper instead of canned chipotles in adobo so I never have to worry about wasting leftovers from a partially opened can, plus they deliver the same rich, smoky heat to the chili.

How do you serve this turkey chili?

Serve it as the star of a cozy weeknight dinner, load it up with toppings like shredded cheddar, sour cream, and fresh scallions for game day, or ladle it over rice or baked potatoes for the ultimate hearty meal.

Award Winning Turkey Chili Recipe (Can Also Be Made with Beef!)

Recipe by thesal28_wp

Course: MAIN COURSES

Servings

8

servings

Whether you’re craving turkey chili or beef chili this is the only homemade chili recipe you need! t’s rich, deeply seasoned, and perfectly thick the kind of chili recipe you make once and memorize forever. Use ground beef for traditional flavor or ground turkey for a leaner twist. Either way, this easy, one-pot chili delivers big comfort with minimal effort.

Ingredients

• 3 tbsp neutral flavored high heat oil (you will only need 1.5 tbsp if using beef)

• 2 small onions (vidalia, if available), diced

• 5 cloves of garlic, minced

• 2 ribs celery, diced

• Kosher salt

• black pepper

• 2 lbs ground turkey (not breast) OR beef (90/10 or 85/15)

• 3 1/2-4 tsp ground cumin
  

• 2 tsp ground chipotle pepper (you could substitute one or two canned chipotles in adobo, finely chopped or pureed)

• 32 oz. crushed or pureed tomatoes (no salt, preferably. If your tomato product has salt in it, salt your meat lightly, and taste the chili after adding your tomatoes and beans before adding any additional salt.)

• 3-4 tbsp honey, see note above

• 2-3 cans of beans, rinsed and drained (use what you like- I typically use a combination of pinto and great northern beans)

Directions

• Heat 1 1/2 tbsp of oil in a large pot (I use a 7 or 8 qt size) over medium high heat. Once the oil shimmers, add the onions and celery, and sprinkle with 1/2 tsp salt. Reduce heat to medium and cook the onion mixture for a few minutes before adding the garlic. Continue cooking, stirring occasionally, for about 10-15 minutes. You want the onions to be soft with a little bit of color. Season the ground turkey (or beef) with 1 1/2 tsp salt and 1/2 tsp pepper. Remove the onion mixture from the pot and place into a heat safe bowl. If using turkey, add another 1 1/2 tbsp of oil to pot. If you are using beef, do not. Raise the temperature back up to medium high and add the meat to the pot. Mash the meat into one cohesive disk, making sure that every bit of the pot’s surface area is covered with meat. Do not stir the meat. Instead, let a nice crust form on the surface of the meat (this is where the magic happens thanks to the Maillard Reaction). Once this happens, turn the heat down to medium and stir the meat to break it up. Scatter the cumin and chipotle over the meat and stir, cooking the remainder.
  
• Once the meat is fully cooked, return the sautéed onion mixture to the pot and stir to combine, then add the tomatoes and honey. To thicken the chili with the beans, the preferred method is to puree one can of beans using an immersion blender or food processor (you may need to add a little water) and stir it into the pot along with the remaining whole beans. If you don’t have a blender, simply add all the beans to the chili and use the back of a spoon to press some against the sides of the pot so they release their starch. Stir everything well to combine.
• Place a lid slightly tilted on the pot and reduce the heat to medium low. Once the chili begins to bubble, reduce heat to low and simmer for 30-60 min. You want some moisture to escape so the chili thickens, but not too much, so check it periodically. Taste the chili and season to taste with kosher salt and black pepper.