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>Home >Easy Gourmet Recipes >Turkey
Recipes >Smoked Turkey Chili Recipe
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Smoked Turkey Chili Recipe
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Prep Time: 1
day (if smoking turkey)
30 minutes (if buying turkey cooked)
Cooking Time: 6-8 hours (if smoking turkey)
2.5 hours (if buying turkey cooked)
Serves: 12
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If you have some extra lead time, making
the smoked turkey from scratch is both delicious and surprisingly simple. If you have a bit less
time, this can easily be made using store-bought smoked turkey. This Smoked Turkey Chili Recipe
makes a generous number of servings - perfect if you want lots of leftovers to
freeze or need to serve a crowd.
The added dimension of smokiness from the turkey, together with the bold flavor and spiciness of
the chili, make this a great pairing with an equally bold and smoky wine. Zinfandel is a great
match - with a spicy, peppery flavor and full body. Our 'Splurge' is from older vines, yielding a
more suave and complex style. Our 'Steal' is a bit more straightforward in flavor but is still well
balanced.
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Wine Pairing
"Splurge"
2004 Gloria's "Old Vines" Zinfandel,
Mendocino, CA
Exotically spicy, with hints of cinnamon and baking spices on the
nose. Rich, slightly raisiny. ($18)
"Steal"
2005 Renwood Zinfandel,
Sierra Foothills, CA
Effusive and cheery, this is a crowdpleaser. More
balanced than your average Zin. ($12)
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Smoked Turkey Chili
Ingredients:10-12 lb whole turkey if smoking from scratch, or purchase 3-5 lb
smoked turkey meat
1 28 oz. can whole plum tomatoes in juice
1 28 oz. can diced tomatoes
2 16 oz. cans red kidney beans, drained
1 red bell pepper
1 vidalia onion
1 jalapeno pepper
2 cloves fresh garlic
1 cup cilantro leaves
2 tbsp mustard
2 tbsp of chili powder
1 tbsp of dried basil
1 tbsp of dried oregano
1 tbsp of red pepper flakes
1 cup red wine
1 tbsp olive oil
1 lemon
Smoked Turkey Chili
Ingredients:If
smoking turkey from scratch, start with steps 1 - 4, or skip to 5 if using pre-cooked
smoked turkey.
1.) To prepare for smoking, soak choice of hickory or mesquite chips in water overnight.
2.) Prepare coals for charcoal grill. When hot, move to one side of the grill. Place
soaked chips on top of coals, and place turkey opposite of coals. (This will allow the bird to
cook at a lower temperature.) Place cover onto grill.
3.) Cook turkey 20 minutes for each pound. Add additional coals half-way through cooking time to
ensure continuous level of heat.
4.) After cooking time, remove turkey from grill and let cool.
5.) Take smoked turkey (or pre-cooked smoked turkey if skipping 1-4), pick meat from carcass, and
chop large pieces into smaller chunks. Reserve.
6.) If you prefer the chili less spicy, deseed jalapeno. Leave seeds in if you want a hotter style.
Dice jalapeno, bell pepper, vidalia onion and cilantro. Mince garlic. Juice lemon and reserve.
7.) Heat olive oil in a large skillet over medium-high heat, and add onion, garlic, jalapeno and
bell pepper. Cook until just starting to soften - about 3 minutes
8.) Move mixture to a large stockpot. Add minced turkey, chili powder, basil, oregano and red
pepper flakes. Stir for about 3 minutes.
9.) Add red wine and bring to a simmer, cooking down about 2 minutes.
10.) Reduce heat to low. Add tomatoes, kidney beans, lemon juice and mustard, and keep
over a low boil, stirring occasionally, for 2.5 hours.
11.) Garnish as desired to serve - we like fresh chopped scallions, sour cream and sharp shaved
cheddar. Enjoy!
Next recipe: Turkey Dirty Rice
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