Recipe by Chef John
"I served mine with some beautifully ripe slices of avocado that gives the final bowl another layer of silky richness. By the way, don't let the cocoa powder in our chili spice mixture throw you off! It's only a small amount and it really works. My chili was garnished with sour cream, diced jalapeno, cilantro and avocado."
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Secret Chili Spice Mix:
ancho chile powder
2 1/2 teaspoons
1 1/2 teaspoons
ground dried chipotle pepper
unsweetened cocoa powder
ground black pepper
ground cayenne pepper
2 1/2 pounds
2 (12 ounce) cans
pinquito or pinto beans, drained and rinsed
Spicy but very tasty. Added an extra can of maple flavoured beans. Will use this recipe again. Thanks chef John!
Quite nice but nothing special
We loved this chili!
I will make it again for my husbands birthday party. It is spicy so just put less spice and add until it is right for you. Very good.
Chef John this is the most flavorful WONDERFUL chili I have ever made! Absolutely 100% GREAT!
What a terrific EASY recipe and better for you than using fatty ground beef.
Highly recommended and will most definitely put it on our regular menu.
Giving this 4 stars only because it was too spicy for me. It was good, and I should add we ate it the next day loaded with cheese, sour cream and guacamole and ate it as nachos. We liked the nachos as all the condiments and chips cooled down the spice. It's very thick and does has a really good flavor. But like I said (for me) way too spicy. So if you like it hot you will love this chili.
I have recently become obsessed with Chef John's recipes, videos, and reviews. My husband made this chili on Friday night and did not change anything. The flavor and consistency were excellent. Last night I took the left overs and made a pasta bake with 8 oz Campanella pasta and shredded Vermont white cheddar in an 8x8 pan covered @ 350 for 30 min and uncovered for another 15 min. The chili had such wonderful intense flavor that I did not need to add anymore spice. This is very spicy and not for kids as is.
Loved it. Very easy to make and the spices blended beautifully.
I heart this recipe so so much!!! I love that the flavor is complex - you can adjust the heat. And what I love most is using the chili spice as a rub on grilled chicken and fish. When I make this recipe, I double the spices, store 1/2 of them in a covered jar, and make the chili with the rest. The spice mix stays on-hand when I'm in a hurry. Rub it together with a T of oil into some chicken thighs and grill for a quick, DeLicious dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Turkey Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 170
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