Turkey Chili

Turkey Chili



  • 1.5lb Ground Turkey

  • 1lb Ground Turkey Sausage (casing removed)

  • Saute ingredient prep

  • 2 cups chopped onion

  • 1 green bell pepper (seeded and chopped)

  • 1 Jalapeno seeded and chopped finely

  • 1 tablespoon minced garlic (do not mix into prep yet)

    Can Open Prep

  • 43 Ounces diced tomatoes and liquid

  • 1 can Mild or Regular Rotel tomatoes

  • 30 ounces Pinto beans drained (leave in strainer)

    Dry Ingredient Prep

  • 1 tablespoon Chili Powder

  • 1 tablespoon Ancho Chili Powder

  • 1 1/2 tablespoons ground cumin

  • 1 teaspoon cocoa powder

  • 1 teaspoon ground cinnamon

  • 1 teaspoon dried oregano

  • 2 tablespoons seasoning mix

  • Steak mix – 1 tablespoon

  • Dizzy’s butt rub – 1 tablespoon

  • Also, need 2 dry bay leaves, but add to pot with all ingredients

    Broth Prep in Large Measuring Cup

  • 2 cups chicken broth

  • 1 cup dry red wine (cab sav or pinot noir)

Step by Step Instructions

Step 1

Preheat Egg to 350 with inverted plate setter (legs up)

Add 2 tablespoons of olive oil and meat to egg using dutch oven. Season with salt and pepper. Use wooden spoon to break apart.

Takes about 30 – 40 minutes. Stir every 10 – 15

Add apple wood here for smoke or add it later when everything is in pot

Step 2

Remove meat, drain with paper towels in drain bowl to catch fat

Step 3

Use same dutch oven to saute onions, green pepper and jalapenos with 2 tablespoons of olive oil until limp. Add salt and pepper. Then, add garlic and cook 2-3 more minutes

Step 4

Add all ingredients back to dutch oven, stir, then season with salt and pepper.

Add 2 Bay Leaves

Step 5

Add back to egg and stir every 15 minutes or so (add more apple wood)

After 2 hours simmering at 300, it’s a good consistency

Pull off the egg and keep heated on the stovetop – enjoy!

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