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Smoked Turkey Chili Recipe

 

Smoked Turkey Chilli Recipe & Wine Pairing

Prep Time:        1 day (if smoking turkey)
                           30 minutes (if buying turkey cooked)
Cooking Time: 6-8 hours (if smoking turkey)
                           2.5 hours (if buying turkey cooked)
Serves: 12

If you have some extra lead time, making the smoked turkey from scratch is both delicious and surprisingly simple. If you have a bit less time, this can easily be made using store-bought smoked turkey. This Smoked Turkey Chili Recipe makes a generous number of servings - perfect if you want lots of leftovers to freeze or need to serve a crowd.

The added dimension of smokiness from the turkey, together with the bold flavor and spiciness of the chili, make this a great pairing with an equally bold and smoky wine. Zinfandel is a great match - with a spicy, peppery flavor and full body. Our 'Splurge' is from older vines, yielding a more suave and complex style. Our 'Steal' is a bit more straightforward in flavor but is still well balanced.

Wine Pairing

"Splurge"
2004 Gloria's "Old Vines" Zinfandel, Mendocino, CA
Exotically spicy, with hints of cinnamon and baking spices on the nose. Rich, slightly raisiny.
 ($18)

"Steal"
2005 Renwood Zinfandel,
Sierra Foothills, CA 
Effusive and cheery, this is a crowdpleaser. More balanced than your average Zin. ($12)

Smoked Turkey Chili Ingredients:

10-12 lb whole turkey if smoking from scratch, or purchase 3-5 lb smoked turkey meat
1 28 oz. can whole plum tomatoes in juice
1 28 oz. can diced tomatoes
2 16 oz. cans red kidney beans, drained
1 red bell pepper
1 vidalia onion
1 jalapeno pepper
2 cloves fresh garlic
1 cup cilantro leaves
2 tbsp mustard
2 tbsp of chili powder
1 tbsp of dried basil
1 tbsp of dried oregano
1 tbsp of red pepper flakes
1 cup red wine
1 tbsp olive oil
1 lemon


Smoked Turkey Chili Ingredients:

If smoking turkey from scratch, start with steps 1 - 4, or skip to 5 if using pre-cooked smoked turkey.

1.) To prepare for smoking, soak choice of hickory or mesquite chips in water overnight.

2.) Prepare coals for charcoal grill. When hot, move to one side of the grill. Place soaked chips on top of coals, and place turkey opposite of coals. (This will allow the bird to cook at a lower temperature.) Place cover onto grill.

3.) Cook turkey 20 minutes for each pound. Add additional coals half-way through cooking time to ensure continuous level of heat.

4.) After cooking time, remove turkey from grill and let cool.

5.) Take smoked turkey (or pre-cooked smoked turkey if skipping 1-4), pick meat from carcass, and chop large pieces into smaller chunks. Reserve.


6.) If you prefer the chili less spicy, deseed jalapeno. Leave seeds in if you want a hotter style. Dice jalapeno, bell pepper, vidalia onion and cilantro. Mince garlic. Juice lemon and reserve.

7.) Heat olive oil in a large skillet over medium-high heat, and add onion, garlic, jalapeno and bell pepper. Cook until just starting to soften - about 3 minutes
8.) Move mixture to a large stockpot. Add minced turkey, chili powder, basil, oregano and red pepper flakes. Stir for about 3 minutes.

9.) Add red wine and bring to a simmer, cooking down about 2 minutes.


10.) Reduce heat to low. Add tomatoes, kidney beans, lemon juice and mustard, and keep over a low boil, stirring occasionally, for 2.5 hours.

11.) Garnish as desired to serve - we like fresh chopped scallions, sour cream and sharp shaved cheddar. Enjoy!


Next recipe: Turkey Dirty Rice



 


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