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


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  • 1/2 c
    pinto beans, dried
  • 1 c
    red beans, dried
  • 4 c
    chicken stock
  • 3
    ancho chilies, stemmed and seeded
  • 2
    chipotle peppers, seeded and chopped
  • 1 large
    yellow onion, chopped
  • 1
    red bell pepper, chopped
  • 1
    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
  • 1
    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


  1. Soak beans overnight. Drain and set aside.
  2. In 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.
  3. In 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.
  4. Add 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

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