recipe reviews for:

Smokin' Scovilles Turkey Chili

“This is a hearty and relatively low-fat chili recipe that is guaranteed to satisfy even the most sadistic spicy food lover...REAL MAN FOOD. (For those with wimpier taste buds, omit the Habanero pepper). Try melting a tablespoon of whipped cream cheese into each dish. Hoo boy! Also, drink beer with lime. The acidity seems to help calm the assault on your taste buds when it gets to be too much.”

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Reviewed: Jul. 16, 2008

Great flavor and so easy to make. I had most of the ingredients on hand and was looking for another use for ground turkey. Definitely wouldn't know it's turkey. I used less than half the amount of red pepper flakes and the result was still fairly spicy. I like a little "kick" but not too much so it was just right. I might try using a bit of dark chocolate or unsweetened cocoa powder instead of the cocoa mix next time which made it a little sweet.

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Patty C


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Reviewed: Jul. 15, 2008

I have made chili most of my life and wanted to cut some of the fat and use turkey. This is the best I have ever tasted bar none. My son in law, who loves chili, said this was the best he ever had. I added grated cheese and tortillas to serve on the side. Will make none other now. Thanks so much.

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Annie

	Cooking Level: Expert Home Town: Renovo, Pennsylvania, USA Living In: Phillipsburg, New Jersey, USA
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Reviewed: Jul. 14, 2008

Perfect! Used serrano (what I had) instead of habanero, black beans instead of kidney, chicken broth instead of beer. Thanks!

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CINDY18LOU

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA Living In: Austin, Texas, USA
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Reviewed: Jul. 9, 2008

WOW, the reviews were not kidding, this chili is awesome!! I made a few additions (zucchini and red bell pepper) and found I needed a little extra tomato sauce and beer (oh darn) but otherwise left it as is and will be making this again and again!!

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Kristin

	Cooking Level: Intermediate Living In: San Diego, California, USA
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Reviewed: Jul. 8, 2008

An awesome twist on a chili recipe. I've made this recipe multiple times and everyone loves it. It's great as-is, if you want to turn the heat down don't chop the habanero, just drop it in and pull it out when it's done cooking and cut the red pepper in half and possibly cut it out entirely. Using beef instead of turkey is also a nice alternative.

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Jason


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Reviewed: May 20, 2008

I was a first time chili-maker. My mom would make it at home and I had a craving. THIS IS NOT YOUR MOTHERS CHILI. But it is amazing. It sounds like a lot of measuring, but it's worth the effort. You will enjoy!

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Heather


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Reviewed: May 13, 2008

WONDERFUL! I added a little extra spice but this is the best chili I have ever had!

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tabletop

	Cooking Level: Intermediate Home Town: Keene, New Hampshire, USA Living In: Daleville, Alabama, USA
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Reviewed: May 7, 2008

this chili was awsome. i followed recipe exactly except i changed the habanero pepper to a jalapeo pepper. so good. will definalty be making again and again.

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mykidsmom

	Cooking Level: Intermediate Living In: Hoosick Falls, New York, USA
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Reviewed: Apr. 24, 2008

WOW!!!!!!! Now I am not a super fan of the spicy so I omitted the red pepper flakes, used seeded jalapenos, and 1 can diced tomato w/ green chiles and one regular can diced tomatos. This recipe is sooo delicious!!!! You must try it, the hot chocolate and the beer make this recipe perfect. Note: I used the Mexican Bean Salad recipe from AR in place of the kidney beans and corn because I didn't want to waste it...perfect way to use left overs!

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The Messy Cook

	Cooking Level: Expert Home Town: Aberdeen, Maryland, USA
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Reviewed: Apr. 22, 2008

Fantastic. Used a different type of pepper though.

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Ker

	Cooking Level: Intermediate Living In: Montreal, Quebec, Canada
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Reviewed: Apr. 13, 2008

Excellent. Great flavor.

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Chuck


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Reviewed: Apr. 6, 2008

Very tasty and has an excellent heat to flavor ratio. It was just the right thickness, and has a wonderful blend of spices followed with a slow and satisfying wave of heat that made this unique but not overpowering. I didn't add the beer, and had to substitute Smokey Chipotle Tabasco sauce because I didn't have liquid smoke, but followed everything else exactly. Excellent with a little cheddar cheese sprinkled on top.

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CafeYork

	Cooking Level: Intermediate
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Reviewed: Apr. 6, 2008

I recently moved out to the country and a friend gave us some ground Elk, what to do with it? I added the Elk and Turkey and didn't have all the ingredients on hand, so used tomato soup instead of tomato sauce and beans and tomatoes with green chili's and jalapeno's. It turned out pretty hot, but absolutely delicious.

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MSLIB5


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Reviewed: Mar. 28, 2008

Excellent, what more can I say? Used smoked paprika instead of regular, added some chipotle seasoning, and used a large can of Rotel. Also added a small can of tomato paste for extra richness. You really can't go wrong with this recipe. Yum, Yum, Yum.

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outnumbered

	Home Town: Chicago, Illinois, USA Living In: Flowery Branch, Georgia, USA
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Reviewed: Mar. 24, 2008

I subsitute the ground turkey for ground beef. I also don't like my foods nearly as spicy as my husband, so I opt for jalapenos instead of habaneros. The recipe has become the family's favorite chili-con-carne!

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beekie

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Mar. 3, 2008

It ended up being a little spicy for most of us, but it was still really flavorful. My husband loved it. Next time I'll cut down on some of the chili powder. I didn't even add the habaneros!

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Alissa

	Cooking Level: Intermediate Home Town: Cedarburg, Wisconsin, USA Living In: Sheboygan, Wisconsin, USA
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