I’ve updated this turkey chili recipe as I’ve tweaked it over the years. It’s technically more of a Cincinnati style chili, especially with the addition of dark chocolate, but I married a man from Pittsburgh, so I call it Pittsburgh Turkey Chili. Yes, there are lots of ingredients, but I promise you lovelies it’s worth it. We eat this chili three times a month. I’m not saying you have to eat it that often, but you just might want to.
Pittsburgh Turkey Chili
- 2 pounds organic ground turkey (highest fat possible)
- 1 large brown onion, finely chopped
- 4 celery stalks, thinly chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fresh ground black pepper
- 3 14-ounce cans organic diced tomatoes, pureed in Vitamix
- 1/2 6-ounce can organic tomato paste
- 1 chicken bouillon cube
- 1 tablespoon red wine vinegar
- 1/2 ounce dark chocolate, finely chopped
- For extra veggies, you can optionally add:
- 1 can artichoke hearts, drained and chopped, discarding any rough parts
- 2 zucchinis, sliced
- For garnish:
- 2 cups grated colby-jack or cheddar cheese
- creme fraiche, sour cream, or plain Greek yogurt
- diced raw onion
- In large pot, Le Creuset dutch oven, or slow cooker, heat olive oil. When shimmering, sautee the celery, garlic, and the chopped onion and saute until softened. Add turkey, breaking up lumps of meat, until it loses its pink color.
- Mix together all dry spices in a little bowl until well blended. Add the dry spice mix to the turkey, cook and stir for about a minute.
- Add the pureed cans of tomatoes, tomato paste, red wine vinegar, the optional veggies, bouillon cube, and the chocolate. Bring to a boil, then reduce heat to low, cover, and let simmer for about an hour.
- Uncover and stir, letting chili simmer for another 1/2 hour.
- Place the grated cheese and creme fraiche in separate bowls. Serve chili and let everyone choose their own toppings.
- IF MAKING IN A CROCK POT:
- Sautee the onions, garlic, and celery, then brown the turkey in a sautee pan. Transfer browned mixture to the crock pot and add the remaining ingredients, stir. Cook on the high setting for 2 hours then serve.