Super Hot Turkey Chilli

    1 hour 25 minutes

    This is a chilli for the real chilli lovers! To balance out the spice, serve with a tablespoon of cream cheese in each bowl.

    631 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 5 cloves garlic, minced
    • 2 small green capsicums, seeded and chopped
    • 1 chilli, seeded and chopped
    • 1 kg lean turkey mince
    • 2 tablespoons chilli powder
    • 2 teaspoons chilli flakes
    • 1 tablespoon paprika
    • 1 tablespoon ground cumin
    • 2 teaspoons dried oregano
    • 1 teaspoon ground black pepper
    • 1 tablespoon instant hot cocoa mix
    • 2 teaspoons seasoning salt
    • 1 tablespoon Worcestershire sauce
    • 2 (400g) tins chopped tomatoes
    • 1 cup passata
    • 1 (400g) tin kidney beans, drained
    • 1/2 cup beer
    • 1/2 cup corn
    • 1 tablespoon Tabasco sauce

    Preparation:10min  ›  Cook:1hour15min  ›  Ready in:1hour25min 

    1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green capsicums and chilli; cook and stir until the onion is transparent. Push these to one side of the pot and crumble in the turkey mince. 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.
    2. Season with chilli powder, chilli flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoning salt. Stir in Worcestershire sauce, chopped tomatoes, 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.
    3. Mix in the corn and Tabasco sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.

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    Reviews in English (527)


    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 finish. I made only a couple of changes to the recipe; being a red meat kind of guy, I used 1 lb of lean ground beef and 1 lb of ground moose, and added about a cup of pinto beans. The only other modification was using one red bell pepper and one green pepper. The finished product was absolutely stellar, and wound up easily winning first place at the company chili cook-off; it was the first pot to empty and people coming for thirds were disappointed to see it gone. This recipe is a definite keeper. To anyone considering deleting the hot chocolate or subbing pure cocoa: if you do, consider trying with the hot chocolate as well. The effect of the cocoa and the sugar on the heat of the habaneros and hot sauce is pure magic.  -  04 May 2007  (Review from Allrecipes USA and Canada)


    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 (minus Kidney Beans and Corn) - and slow cooked it for 6 hours (add the corn and beans last hour of cooking so it doesn't get too mushy).... now that's gooooooood!!  -  12 Feb 2006  (Review from Allrecipes USA and Canada)


    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 Hershey's Kisses if you don't have the coco mix, it works!  -  13 Jan 2007  (Review from Allrecipes USA and Canada)