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Turkey (or Beef) Chili (from America's Test Kitchen) Recipe

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This recipe for Turkey (or Beef) Chili (from America's Test Kitchen), by , is from Bowman Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lindsay Merrill


2 slices white sandwich bread, torn into quarters
1/4 cup whole milk
2 lbs ground turkey (DO NOT use ground turkey breast- it'll be too dry)
Salt and pepper
3 Tbs vegetable oil
3 onions, minced
1/4 cup chili powder
1/4 cup tomato paste
6 garlic cloves, minced
1 Tbs ground cumin
1 tsp dried oregano
1/2 tsp red pepper flakes
1 (15-ounce) can tomato sauce
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 1/2 cups low-sodium chicken broth
3 Tbs soy sauce
1 Tbs brown sugar
2 tsp minced canned chipotle chile in adobo sauce
Salt and pepper

(Note 1: If using beef instead, substitute tomato sauce for 1 (28-ounce) can tomato puree.)

(Note 2: The chipotle chile is one of my favorite ingredients, but it made it a little spicy for Lincoln. If you're concerned about the heat for little kids or something, you can always add less initially and add more at the end when you can taste it.)

1. Mash bread and milk into paste in a large bowl using a fork. Mix in ground turkey, 1/2 tsp salt and 1/2 tsp pepper. Mash together using hands until mixture is mostly homogenous.

2. Heat oil in a 12-inch skillet over medium-high heat. Once oil is shimmering, add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes. Cook until vegetables are soft and lightly browned (8-10 min).

3. Stir in turkey mixture, 1 lb at a time. Cook, breaking up any large pieces. Cook until all 2 lbs of turkey is no longer pink (about 6 min total). Stir in tomato sauce and scrape up any good bits from the bottom of the pan. Transfer all of this to the slow cooker.

4. Add beans, diced tomatoes (with juice), broth, soy sauce, sugar, and chipotle chilis into slow cooker. Cover and cook 4-6 hours on low, until turkey is tender.

5. Let chili settle for 5 minutes, then spoon off any fat that settle on the surface. Break up any large pieces of turkey with a spoon. Season with salt and pepper to taste.

Personal Notes:
Personal Notes:
This is the best chili I've ever eaten. I love to make it with ground turkey because it's less gristly and greasy than most beef chili is. So delicious and flavorful, especially with some sour cream and shredded cheese on top. It's even more delicious as leftovers.

("Classic Turkey Chili" from America's Test Kitchen Slow Cooker Revolution)




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