Deer Valley Turkey Chili

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Deer Valley Turkey Chili

Posted by G. Stephen Jones on Monday, 17 September 2012 00:30

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Deer Valley Turkey Chili Image by The Relucant Gourmet™

"The best turkey chili I have ever tasted"

The photo below is me volunteering at the 2002 Winter Olympics in Park City, Utah. I worked at the finish line for the men's and women's bobsled and skeleton events. Basically, we helped the athletes get their equipment off the ice and to the scales to make sure they were within weigh limits.

I had a blast watching and participating in all the U.S. teams victories in the two and four person bobsled as well as the incredible gold metal won in the men's skeleton. It was electrifying!

On another note, after being served chili and hot dogs every night for 11 days in the volunteer dining tent, I now know where they came up with the Games motto, "Light the Fire Within".

A couple of years ago, a neighbor gave me my all time favorite chili recipe. She served it at a pre- Christmas party for some of the neighbors. It is suppose to be the actual recipe used for making famous Deer Valley Chili. It turned out not to be the exact recipe. I found this out from someone who used to work in the kitchens of Deer Valley contacted me by email and told me I was missing ingredient - coriander. It's now in the recipe.

Deer Valley, host of the 2002 Olympic mogul, slalom, and freestyle aerial venues, was voted one of the top ski resorts in Ski Magazine. It is famous for its great service and incredible food. Their chili is one of their most celebrated dishes and I am happy to offer this version to you.

deer valley turkey chili recipe

Deer Valley Turkey Chili

Prep Time: 30 min

Cook Time: 2 hrs

Total Time: 2.5 hrs

Servings: 8-10

Ingredients:

2 cups dried black beans
10 cups Water
1 tsp. Pepper
1/2 cup unsalted butter
2 medium Anaheim chilies, seeded, chopped
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 Large Leek (white part only)
2 Garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/4 cup corn flour
1 teaspoon cayenne
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoons salt
1/8 cup Sugar
4 1/2 cup chicken stock
2 1/4 cup frozen corn, thawed
4 cups diced cooked turkey or chicken
Toppings
grated cheddar cheese
red onion
sour cream
fresh cilantro

How To Make At Home:

Soak black beans in large pot overnight. The next day you will drain & cook them.

Seed and chop the chilies, chop the onion, celery, red pepper and leek.

Mince the garlic and get the rest of the ingredients ready to cook.

Add 10 cups water and pepper to the drained beans. Bring them to a boil, simmer 1 1/2 hours. Drain.

Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, about 10 minutes. Reduce heat to low.

Add the flour and spices, cook 5 minutes.

Add the sugar and 4 cups stock and bring to simmer.

Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili.

Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes.

Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.

Read 19133 times Last modified on Wednesday, 17 April 2013 15:01

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3 comments

Comment Link Posted by: K. Jensen on Saturday, 13 April 2013 15:15
This chili recipe is not correct. Chili powder has been omitted leaving the chili the color of dishwater. The cayenne is too much.
Comment Link Posted by: Jeri on Monday, 04 February 2013 20:08
We spent years skiing in Deer Valley and loved the Turkey Chili. A long time ago, I found a recipe online and the only problem was it called for raw turkey. Other than that, the recipe was pretty much the same as yours. When I made it with raw turkey, the recipe was fine, except for the turkey which was tough.
I made your recipe yesterday and used cooked turkey. I did add the turkey during the last ten minutes of cooking, though, and it was tender and perfect. My guests loved the chili!!!
This recipe is exactly the way I remember it from Deer Valley.
It brings back happy memories.
Comment Link Posted by: Mary on Tuesday, 25 December 2012 19:11
This chili is just EXCELLENT. I have been making the "kit" version for many years and had noticed that the recipe had been changed (and not for the better). This year I made your recipe because I needed to be sure it was gluten free (used Bob's Red Mill corn flour). What a pleasant surprise---the Chili was up to it's old standards---just great! Thanks so much.

Who Is The Reluctant Gourmet? I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me, click here.

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