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Chili with turkey leftovers???

post #1 of 8
Thread Starter 
Anyone have a good recipe for turkey chili??? I have a good amount of leftover smoked turkey from thanksgiving and want to make some chili out of it. Anyone have a good recipe??
post #2 of 8

Good question Nick, i need a good T-Chili recipe myself

Someone here has got to have a good one.

post #3 of 8

Here's a good chili recipe, just substitute the turkey for the beef.


The original recipe call for more heat & if that's what you are looking for just use some or all of the ingredients in red at the bottom.



Al’s chili cook off recipe

List #1

2 lbs. ground chuck 80/20

2 lbs. hot Italian sausage links

1 lb. thick cut bacon

List #2

1 lg. sweet onion

3 green onions

1 green pepper

1 red pepper

1 orange pepper

1 yellow pepper

2 jalapeno peppers

4 stalks celery

5 cloves garlic

8 oz. mushrooms

List #3

2# tomato sauce

2# diced tomato’s

1 pkg. chili seasoning ( I use French’s )

2 tbs chili powder

2 tsp cumin

¼ tsp worcestershire

2/3 tsp oregano

2/3 cu beef stock

Fry bacon until crisp. Save bacon grease.

Form 4 burgers with the 2# of ground chuck.

Put burgers & sausage links in smoker, smoke burgers about 1 ½ hours, and sausage about 2 hours @ 220. I put them in the smoker cold when I first light it up. If you let the smoker get to temp first then put meat in I would take a half hour off smoke time.

Chop bacon & burgers up into small bite size pieces, remove sausage casing & chop sausage into bite size pieces too.

Chop or dice all ingredients in list #2

Put ingredients in list #3, in large pot on med. heat, also add saved bacon grease

Add ingredient list #2 to pot.

Put burgers & sausage in smoker the same time you start cooking the other ingredients in the pot.

When done smoking and after chopping up, add burger meat, sausage, and bacon to pot.

Total cook time 4 hours, so meat will only be in pot 2 hours. Cool & refrigerate overnight. Reheat the next day. Enjoy!


The original calls for:

3 jalapeno's with seeds

1 1/2 to 2 packages of chili seasoning

5 tbs chili powder

1 tsp tabasco

2/3 tsp cayenne

post #4 of 8

Are you looking for a Red or White chili recipe? I love turkey or chicken in  White Chili. My wife  made an awesome white chili a while ago  I will have to see if I can find the recipe. But if you want a red chili I try Al's recipe above. Its on my list of chili to try next as it has gotten such good reviews.

post #5 of 8

Thanks Al, sounds good.



I would like to try the white one Ross



post #6 of 8

I figured I would post the recipe in this post as well but I did start a thread on this recipe. http://www.smokingmeatforums.com/t/113772/white-chicken-or-turkey-chili-to-help-use-up-your-left-over-turkey#post_721987


Marissa's White Chicken Chili

16 oz (or more) canned white beans

1 stick butter (unsalted)

2 large onions chopped

1/4 cup flour

3/4 cup chicken broth

1 tsp Tabasco

1.5 tsp chili powder

1/2 tsp Salt (or more)

1/2 tsp Pepper (or more)

(2) 4oz whole mild green chilies drained & chopped

5 boneless chicken breasts (around 2 lbs)

1.5 cup grated Monterrey jack cheese

1/2 cup sour cream

2 cups half and half

Some extra butter/oil to cook in



1. Heat large skillet and add butter/oil to cook chicken. Coat chicken with salt & pepper (and chili powder if desired). Place in skillet and allow to brown for 5 minutes. Flip and brown 5 more minutes continue cooking until done. (When using cooked turkey you would just need to brown for a few minutes or possibly just skip this part since its already cooked.)


2. Remove chicken from the pan, set aside and shred when cooled.


3. Cook onion in skillet with 2 Tbls butter until softened.


4. In large pot, melt remaining 6 Tbls of butter over medium heat and then whisk in flour. Cook roux for 3 minutes whisking constantly. Stir in onion and gradually add half  and half  whisking the whole time. Bring to a boil and simmer for 5 minutes stirring occasionally. Stir in Tabasco, chili powder, cumin, salt & pepper. Add beans, chilies, chicken an cheese  and cook over low heat, stirring occasionally for 20 minutes. Add sour cream.


5. Serve with chili garnishes if interested, cilantro, cheese, jalapenos, etc.

post #7 of 8

I'd def go with white chili. What I usually do is take a quart of chicken stock, leftover white meat, 16oz jar of Renfro's green salsa, 2 shots of tequila, some fresh cilantro, a tablespoon of cumin, and the zest and juice of a lime. Discard all but the tequila and lime. Consume whilst seated on a beach at sunset.





Put everything in a big pot and simmer for an hour or 2. At the halfway point, add a couple tablespoons of Masa flour in a half cup of water. Just stir it up into a slurry. This will thicken your chili. If you don't have masa, grind up a couple handfulls of corn chips. Fritos work too. I'm not a big fan of beans in chili, but I've made this with drained and rinsed canned black beans and it's pretty good. Add sauteed onions and jalapenos to your own liking. They're already in the salsa, but extra won't hurt.

post #8 of 8

Thanks Ross

Sounds good

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