I must say, I really love this chili.
It has the hearty, stick to your ribs quality that I expect from a good bowl of red. Thankfully, this chili has packs a protein punch that will not side line you for the afternoon if you over indulge with an extra bowl (or two!). Triple “T” means that this chili is a three-time turkey treat. Lean ground turkey, spicy hot Italian turkey sausage and rich smoked turkey legs are slow simmered and seasoned with just enough heat to make this chili one I will reach for time and time again. Try Triple “T” chili over a baked sweet potato with some shredded Chipotle Gouda. Or, eat it over roasted brussels sprouts for a post work out re-booting meal. Any way you try it, Triple “T” Chili will make your tummy feel good while you feel great about yourself for making a healthy, wholesome meal!
Triple “T” Chili
Makes about 1 gallon
- 1/4 cup olive oil
- 2 teaspoons kosher salt, divided
- 2 1/2 cups chopped yellow onions
- 5 teaspoons chopped garlic
- 2 pounds hot Italian turkey sausage
- 2.6 pounds ground turkey
- 4 Tablespoons chili powder
- 4 teaspoons ground cumin
- 1 Tablespoon sweet Hungarian paprika
- 1 teaspoon smoked sweet paprika
- 1 teaspoon chili pepper flakes
- 1 teaspoon coarse ground black pepper
- 2 (4.5 ounce) tubes double concentrated tomato paste
- 2 (28 ounce) cans San Marzano whole tomatoes
- 1 (32 ounce) container chicken stock
- 2 (about 1 pound total) smoked turkey drumsticks
- 1 bay leaf
- 3 (15 ounce) cans dark kidney beans, drained
1. Put a large, high sided, heavy bottom pot over medium heat. Add the olive oil. Add the onions and cook, stirring frequently, for 3 minutes. Add 1/2 teaspoon of kosher salt and the garlic. Continue cooking and stirring for 3 minutes. Add the turkey sausage and ground turkey. Raise the heat to medium high and cook the turkey, stirring frequently, until the meat is cooked. Add the chili powder, sweet paprika, smoked paprika, chili flakes and black pepper. Stir the turkey to blend in the spices. Reduce the heat to medium. Add the tomato paste and cook, stirring the turkey mixture constantly for 3 minutes. Reduce the heat to low.
2. Pass the tomatoes through the finest blade of a food mill (to de-seed if desired) or break the whole tomatoes into pieces with your hands. Add the tomatoes (pulp and juice) to the chili. Add the chicken stock. Stir the chili until the ingredients are well blended. Add the smoked turkey drumsticks and the bay leaf. Raise the heat to medium. Stir the chili frequently until it begins to simmer. Reduce the heat, cover the pot with a lid and simmer the chili, stirring frequently for about one hour. Remove the bay leaf and the turkey drumsticks from the chili.
3. Take the meat off of the smoked turkey. Chop it into bite sized pieces and return the smoked turkey to the chili. Stir. Add the kidney beans. Cook the chili, at a simmer, uncovered for 1 hour, stirring occasionally. Add the remaining 1 1/2 teaspoons of kosher salt. Stir. Simmer for an additional 20 minutes. Serve.
Recipe ©Sally James Mathis
Photography ©Taylor Mathis