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Jan 6, 2011 10:00 AM

Need a Turkey Chili Recipe

I'm a huge turkey chili fan and I used to have a great recipe, but I lost it. Now the ones I make always turn out too soupy, or too congealed after I add some flour.

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  1. We make this all the time. Usually spicier than they say, and usually just use SA Boston Lager because thats usually what's on hand. Very simple and is really good.

    1. As for the soupiness, can you cut back on the added liquids? water, stock, bean water, juice from the tomatoes. You can remove some liquid by evaporation, but it is usually easier to add liquid if it looks to dry. Beef chili is often thickened with a masa harina slurry. This can be added in installments near the end of cooking, letting each addition do its thickening before adding more. In effect, both problems can be solved with normal stew cooking methods.