Smokin' Scovilles Turkey Chili Recipe - Allrecipes.com
Smokin' Scovilles Turkey Chili Recipe
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Smokin’ Scovilles Turkey Chili
See how to make super-spicy turkey chili with kidney beans. See more
  • READY IN ABOUT hrs

Smokin' Scovilles Turkey Chili

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
  2. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
  3. Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
May 04, 2007

Fantastic recipe! The hot chocolate is the secret ingredient here; it flattens the heat curve, allowing the full flavour of the chili to present itself before the heat comes on in a satisfying finish. I made only a couple of changes to the recipe; being a red meat kind of guy, I used 1 lb of lean ground beef and 1 lb of ground moose, and added about a cup of pinto beans. The only other modification was using one red bell pepper and one green pepper. The finished product was absolutely stellar, and wound up easily winning first place at the company chili cook-off; it was the first pot to empty and people coming for thirds were disappointed to see it gone. This recipe is a definite keeper. To anyone considering deleting the hot chocolate or subbing pure cocoa: if you do, consider trying with the hot chocolate as well. The effect of the cocoa and the sugar on the heat of the habaneros and hot sauce is pure magic.

 
Most Helpful Critical Review
Aug 29, 2011

Kind of watery. We liked Chili by George better.

 
Nov 13, 2006

Best chili I have ever eaten!! I have GERD so I need to watch my spice level -so I substituted the habanero for a jalapeno. After cooking the turkey mixture, I put everything into a crock pot (minus Kidney Beans and Corn) - and slow cooked it for 6 hours (add the corn and beans last hour of cooking so it doesn't get too mushy).... now that's gooooooood!!

 
Jan 13, 2007

Great stuff. Everyone I know who tries this thinks it's made with beef. I leave out the seasoned salt and habanero, no complaints yet. Don't be afraid to throw in half a Dove bar or a few Hershey's Kisses if you don't have the coco mix, it works!

 
Dec 03, 2006

That's some spicy chili! I am usually not a fan of spicy foods, but its the kind of spicy that creeps up after you put it in your mouth, then gets milder as soon as you swallow, so you aren't frantically gasping for water. I used the exact recipe except for two things: I added two whole jalapenos in with the veggies to sautee, only because my boyfriend likes to eat them whole. I also added a full can of corn, oh, and because I only had 1.3 lbs of turkey, I added an extra can of kidney beans. I used both light and dark which makes for pretty colors. Thanks so much for this!

 
Feb 02, 2007

This is really, really delicious! I added an extra half of an onion, used two habaneroes and left the seeds in half of one, made all dry spice measurements heaping, used one can of original and one can of undrained extra-hot tomatoes with green chilies, 2 cans of kidney beans, used scotch bonnet pepper hot sauce (but only a tsp), and added the corn earlier. Almost too hot but I won't ever use another recipe! Serve over Frito's, top with Mexican shreeded cheese blend, garnish with chopped onion and you've got a Texas Frito Pie!

 
Nov 29, 2007

This is by far the best chili I have ever made. My husband continues to rave about it and has requested that I make it again ASAP. The flavor of this chili is simply outstanding. I wimped out a bit and used a jalapeño pepper rather than a habanero, but it was still outstanding. Wonderful recipe! Highly recommend!

 
Jan 22, 2006

This was one of the best chilis that I have ever had. My whole family enjoyed. It was just spicy enough but not too spicy. Never heard of putting cocoa mix in chili before but I'm game and the taste was fantastic. Could not even tell that this was chili made with turkey. Thanks for a great recipe!

 

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Nutrition

  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 7.1 g
  • 29%
  • Protein
  • 28.1 g
  • 56%
  • Sodium
  • 1100 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

JIMBOLYA
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