Smokey Tex-Mex Chili

Lauren Perkins-Boyd


This is chili done my way it's got what I call a slow burn the more you eat the more you feel it and the flavor is unbelievable.

Hint: Make it the day before you plan on serving it because the longer it sits the better it tastes.

★★★★★ 1 vote
20 Min
4 Hr


1/2 c
pinto beans, dried
1 c
red beans, dried
4 c
chicken stock
ancho chilies, stemmed and seeded
chipotle peppers, seeded and chopped
1 large
yellow onion, chopped
red bell pepper, chopped
green bell pepper, chopped
1 1/2 lb
ground turkey
5 clove
garlic, minced
2-3 Tbsp
cilantro, fresh. chopped
1 Tbsp
new mexican chili powder
1 tsp
1 tsp
mexican oregano
1 small
can tomato paste
14.5-oz can diced tomatoes w/ green chilies
kosher salt, to taste
freshly ground pepper, to taste
canola oil, for pan

How to Make Smokey Tex-Mex Chili


  • 1Soak beans overnight. Drain and set aside.
  • 2In a medium saucepot over high heat add chicken stock and ancho chilies, bring to a boil then reduce heat and let simmer for 15-20 minutes or until the chilies are soft. Remove chilies from the liquid and mince them. Reserve chicken stock.
  • 3In a large heavy bottom pot (such as a dutch oven) over med heat add oil to coat then add the onions and bell peppers cook until soft about 5 minutes. Add turkey and cook through. Add garlic cook 1 minute then add the tomato paste, chipotle peppers, ancho chilies, chili powder, cumin and oregano cook 1-2 minutes.
  • 4Add the cilantro, can of tomatoes, beans and reserved chicken stock. Bring to a boil and reduce to a simmer for 3-4 hours or until you beans are completely cooked. Let cool and refrigerate overnight. Reheat and serve with sour cream, cilantro and tortilla chips. Enjoy!

Printable Recipe Card

About Smokey Tex-Mex Chili

Course/Dish: Turkey, Chili