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My review
Smokin' Scovilles Turkey Chili
JIMBOLYA
"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
1 h 25 m servings 328 calsOriginal recipe yields 8 servings
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Directions
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Prep
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- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 328 calories; 13.9 g fat; 24.8 g carbohydrates; 28.1 g protein; 84 mg cholesterol; 1100 mg sodium. Full nutrition
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Reviews
Read all reviews 515687 Ratings
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Most helpful positive review
5/4/2007
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 ...
Most helpful critical review
8/29/2011
Kind of watery. We liked Chili by George better.
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5/4/2007
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 ...
2/12/2006
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 (...
1/13/2007
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 Her...
12/3/2006
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 fr...
2/2/2007
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 ...
11/29/2007
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 ...
1/22/2006
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 th...
2/17/2007
I've been making all kinds of chili recipes for a while and this is the best. The hot chocolate mix is the secret ingredient giving it a mole type flavor.