This recipe has a few nice Texas-style bells and whistles. You can cook this classic for just a few hours or overnight—the longer the better. Your friends will be shocked when you tell them that turkey is the meat in this fine tasty chili.
Serves: 12Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Medium
- ¼ cup cooking oil
- 2½ lbs. lean ground turkey meat
- 4 sweet red onions, chopped
- 6 cloves garlic, chopped
- 4 Italian green frying peppers, stemmed, seeded, and chopped
- 2 large sweet red bell peppers, roasted
- 2 sweet yellow peppers, stemmed, seeded, and chopped
- 4 small jalapeño peppers, stemmed, seeded, and chopped
- 2 Tbsp. chili powder
- 1 Tbsp. dry English-style mustard
- 1 tsp. ground cinnamon
- 1 tsp. Dutch-process cocoa powder
- ½ cup strong cold coffee
- 2 Tbsp. Splenda
- 3 cans (14 oz.) red kidney beans, drained and rinsed
- 2 cans (28 oz.) sugar-free Italian plum tomatoes
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. liquid smoke, or to taste
- Heat the oil over medium heat in a large pot that has a cover. Sauté the turkey, breaking it up with a wooden spoon. Add the onions, garlic, and peppers to the pot. Stir, sautéing until softened, about 12 minutes.
- Add the chili powder to the meat mixture and stir to combine. In a separate bowl, blend the dry mustard, cinnamon, and cocoa powder with the coffee. Whisk with a fork until smooth. Add to the meat mixture.
- Stir in remaining ingredients and cover. Reduce the heat to a bare simmer. Cook for a minimum of 3 hours.