Many have asked for this recipe and I finally got around to putting it together. My apologies for not having more pictures. I was a little crazed with the amount of food I had to cook for an event for my son’s homeschool co-op, so I forgot to continue photographing along the way. The next time I make it I will add more.
Given that it was made for a large crowd, I filled my 7 quart Dutch oven. If you are not using it all in one sitting, I recommend that you freeze what you’re not eating at step 8, leaving out the sour cream and chives until you are ready to serve.
5 lbs ground turkey
2 medium onions – diced
1 bell pepper (preferably red) diced
3 cloves of minced garlic
Salt to taste (start with a tablespoon)
2 tsp cracked pepper
2 tsp cumin
1 tsp cayenne pepper
1 tsp paprika, preferably smoked paprika
2 tbsp chili powder
2 tbsp dry oregano
1 tbsp dry thyme
3 ½ cups chicken stock
1 cup sour cream
¼ cup chopped chives
- Brown the turkey in 2 – 3 tablespoons of olive oil.
- Remove the meat from the pot, draining the fat.
- Add another 1 – 2 tablespoons of olive oil to the same pot, on a medium heat, sweat the onions. When the onions are almost translucent add the peppers. Sautee until the vegetables are soft.
- Add minced garlic.
- Return meat to the pot, and add salt, peppers, paprika and chili powder. Stir.
- Add chicken stock.
- Add oregano and thyme, rubbing them into the pot between your fingers to release the flavors. (Fresh herbs are even better.)
- Taste and add salt/pepper as needed.
- When all have cooked for a bit and ingredients have melded, add sour cream and chives.
Looking good! I forgot to take a bunch of pictures tonight when I was cooking a new recipe also.
Oh this chili is soooo good!! Yum!