Nothing warms the soul quite like a fiery chili packed with layers of bold flavors. This 5-Alarm Wild Turkey Chili takes it up a notch by incorporating the lean, flavorful meat of a wild turkey. Perfect for a cool evening by the campfire or a game day feast, this dish will challenge your taste buds with satisfying heat and smoky undertones. For those who love spice and adventure, this chili is guaranteed to become a new favorite!
Jeremiah Doughty•March 4, 20252 min read
Ingredients
For the Chili Base
2 pounds wild turkey meat, ground
2 tbsp olive oil or rendered bacon fat
1 large onion, diced
4 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapeños, finely chopped (seeds optional for extra heat)
1 habanero pepper, finely chopped
1 serrano pepper, finely chopped
1 chipotle pepper in adobo sauce, minced, plus 1 tbsp of the adobo sauce
1 (28 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
1 cup beer or chicken broth
Spices
3 tbsp chili powder
1 tbsp smoked paprika
1 tbsp cumin
1 tsp cayenne pepper (adjust for heat preference)
1 tsp oregano
1 tsp ground coriander
1 tsp salt (plus more to taste)
½ tsp black pepper
Toppings (Optional):
Shredded cheese
Jalapenos
Onions
Tortilla chips or cornbread on the side
Photo Credit: Jeremiah Doughty
Photo Credit: Jeremiah Doughty
Instructions
Heat olive oil or bacon fat in a large pot or Dutch oven over medium heat.
Add the wild turkey and brown on all sides, breaking it apart if ground. Remove and set aside.
In the same pot, sauté the onion, garlic and all peppers (red, green, jalapeño, habanero, serrano and chipotle) until softened, about 5 minutes.
Stir in chili powder, smoked paprika, cumin, cayenne, oregano, coriander, salt and black pepper. Cook for 1 minute to toast the spices and release their aromas.
Return the turkey to the pot. Add diced tomatoes, tomato sauce, beans, adobo sauce, and beer or broth. Stir well to combine.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for at least 45 minutes to 1 hour, stirring occasionally. The longer it simmers, the more the flavors meld.
Taste and adjust seasoning as needed. If the chili is too spicy, add a touch of brown sugar or honey to balance it.
Ladle the chili into bowls and top with your choice toppings.
Pro Tip: To tone down the heat for a crowd, reduce the number of peppers or use milder varieties like poblanos instead of habaneros. For extra smokiness, add a handful of diced bacon or smoked sausage during the sauté step.
