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Turkey Chili
Pierre Franey
16792 ratings with an average rating of 5 out of 5 stars
16,792
1 hour
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Prepare the biscuits: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
Using a pastry cutter or your hands, cut or rub in the butter until mixture resembles rolled oats. Fold in the buttermilk and scallion. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use.
Heat oven to 425 degrees.
Start the chili: In a large ovenproof skillet, heat oil over high heat until it thins. Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
Reduce heat to medium-high, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes. Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper, and cook until fragrant, about 1 minute longer.
Using kitchen shears or your hands, break up tomatoes and add them, along with the juices, to the pan. Add beans and remaining ½ teaspoon salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet. Remove from heat and stir in cilantro. Taste and add more salt, if needed.
Divide biscuit dough into 6 equal balls. Use your palm to flatten each ball into a ¾-inch-thick disk. Arrange on top of turkey chili. Brush biscuits lightly with milk, and sprinkle grated Parmesan on top. Transfer skillet to oven and cook until biscuits are golden at the edges, 25 to 30 minutes. Let cool for 10 minutes before serving. Serve with sour cream and pickled jalapeños, if you like, and more scallions.
How is this enough chili powder? For a pound of ground beef, which has much more flavor than ground turkey, I use at least 3 tablespoons.
Wife loved this dish, especially biscuits. Took this infrequent cook quite a bit more time but was worth it. Used Turkey, pinto beans and yoghurt and came out fine. Great for a family of 3-5, we will be eating it for a couple days in these cold nights
Loved this! Followed the recipe closely, for once. Only had a 14.5 oz can of fire roasted diced tomatoes so used that instead of the whole plum tomatoes, and didn't have cilantro on hand. I did need to add about 1/4 cup of water to the chili to keep it moist. It does need a bit more depth. Next time I might try adding some dark beer instead of the 1/4 c water, and maybe 1/4 tsp brown sugar or a bit of tomato paste. Or both! Lots of yogurt mixed with scallions was a wonderful topping!
Swap chili powder with 1 tsp sumac, 1 ish tsp chipotle chile, 1 ish tsp ancho chili pepper, 1 ish tsp smoked sweet Spanish paprika. Add 20 oz turtle black beans and 10 oz of white kidney beans. Use whole 28 oz can of San marzano tomatoes and simmer down to thicken
This is definitely a keeper, but next time I will add more liquid, either tomato sauce or water, prior to adding the biscuits dough. An additional jalapeño wouldn’t hurt either. The biscuits are a yummy addition.
Sounds good. About to print it out for the biscuit recipe. Turkey is a nice substitute for beef in a chili like this.
I'll make this chili again in a shallow pan for sure -- it came together really well. If I do the biscuits again I'd just bake them separately on a sheet pan and let the chili finish cooking on the stove top. It wouldn't take any extra time and they'd be toastier overall. The biscuit crust was novel but then you have half-soggy biscuits. And for leftovers they're best reheated separately anyway.
Flavor was authentic though The chili was dry. Added about 1/2 cup more water. The biscuits are moist and tasty— a little different from traditional. A keeper.
Perhaps leave out the beans entirely. Add 1 1/2 lbs. ground turkey, more onions, peppers (hot and/or bell) and tomatoes to make up the difference.
I just made this and it was delicious. Thank you for this beautiful recipe. Perfect as written.
Excellent. Followed recipe except used 1 large can tomatoes and used more spice. Biscuits on top were terrific. Will make again. Biscuit dough moist so I didn’t bother brushing with milk; cheese adhered well without it. Used a Dutch oven instead of skillet
This was easy and delicious! I cooked the biscuits separately so I could use them for other purposes which worked great and finished the chili on the stove - only chili modification was 28oz of tomatoes and their juice which still made for a hearty chili consistency with a little more flavor.
I made this last night (with ground beef). Easy to set up ahead of time. Totally delicious. Bit more chili powder added. I suggest baking it about fifteen minutes longer to get the biscuits dome through.
My Mother made this years ago. To dolly-up the biscuits she inserted a small cube of sharp cheddar cheese, sealed it gently, dipping the biscuit in melted butter and coating it with crushed taco-flavored chips. Then she would place the uncooked biscuit into the heated chili. A HUGE family favorite.
Made the biscuits in the food processor - worked really well and was fast. Used impossible burger. Chili could use more spices for our palette but everyone liked this, and it's fast to get on the table.
This recipe was amazing. Both fast and easy. I substituted ground turkey with ground beef and used 2 lbs instead of 1 because I wanted to use it all up. Then I made some other changes to the amounts according to my own liking. I also added some thyme and green bell pepper. An absolutely stunning dish as always with Melissa's recipes, I highly recommend that people try this.
I didn’t have the tomatoes, so I put in 14 ounces of jarred department store salsa, came out great!
Great recipe. I would resist the temptation to add more liquid as it comes out moister that you'd think. I love that it's not a soupy chili. I add more spices and use 1/2 pinto and 1/2 black beans. I also double everything but the biscuits as we prefer a higher chili to biscuit ratio, and like this I have leftovers to freeze. Serve with a simple salad, your favorite chili toppings and you're good to go. It's very quick to get on the table and gets made about once a month at our house.
Excellent. Made a few tweaks based on other reviews. More Chili Powder. Yes. 2 TBLS. Added more water before baking. Yes. (About 1/4 c). Baked 3 cornbread biscuits on the chili, baked the remaining 3 on a metal baking pan so they wouldn't get soggy and we can use them tomorrow. Wondering how a little bit of parmesan in the biscuit dough would work. It would probably be pretty good.
Added more chili powder, more veg and tomatoes and less beans and liquid (broth) and titch sugar to cut the acid. Delish !
I have made this twice now and it is a big hit with the whole fam. As others have mentioned, I added a bit more liquid (in the form of tomato puree) and more spice. This will be in heavy rotation in the cool temperature months, for years to come. Thanks!
We liked this dish. I added 1/4 cup shredded sharp cheddar to the biscuit mix for a little more flavor, and 1 tsp of ancho chili powder and 1/2 tsp chipotle chili powder to the meat/bean mix. Just enough spice for us. No jalapeno. The chili dried out some during the baking - be sure to add enough liquid before you put it in the oven.
Really, really good -- and it works superbly with leftover Thanksgiving Turkey. Just add that in after the onion stage. And the advice about using one large (28oz) can of tomatoes was very valuable.
Followed the recipe as written and it came out great. Only needed 15 minutes in my oven. Highly recommend.
Plus another 1/2 tsp of chili powder.
Quadruple all spices, ditch the scallions, one can of white beans will do, and use 2x the jalapeño. You won’t regret it! So good…the biscuits on top were fluffy and magical, the chili the best, most flavorful I’ve seen on this site yet!
I would add a 2-3 tblspns or small can of concentrated tomato paste and gently cook the tomato and onion & spices sauce first to get a richer sauce.
My significant other loved this dish — me too! the cornbread recipe is the most delicious I’ve ever tasted. I did not have buttermilk nor plain yogurt, so I thinned the plain Greek Yogurt I did have with some milk and it worked out well. I really enjoyed the chili recipe as well. Together — sublime!
Really good and easily adaptable to a vegan diet. Just used impossible meat and almond milk mixed with lemon juice for buttermilk. I added more spice to the chili too- just a preference. The biscuits are the highlight of this recipe.
This is a great recipe for leftover Thanksgiving Turkey!
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