The HuntFishTravel Show

Right now…some lucky folks are hitting the woods. The Wisconsin turkey season is here, and I am dying to get out into the woods with my over the counter tags, gorgeous sunrises, sneaking through the woods, and of course the heart-pounding moments when a big tom struts into view. There’s nothing quite like the thrill of a successful hunt, and for me, it’s made even sweeter knowing what deliciousness awaits in the kitchen.

Have I mentioned I love to cook?

Last season, I was fortunate enough to bag a beautiful bird, and one of my absolute favorite ways to celebrate and savor that wild game is with a hearty, flavorful chili. Forget the store-bought ground turkey; there’s a unique depth and slightly wilder taste that comes from using ground wild turkey. Trust me, it elevates chili night to a whole new level.

So, as we take part in another exciting season, let’s get ready to transform that thunderchicken into something truly special.

Here’s my recipe for a Ground Wild Turkey Chili that’s perfect for warming up after a long day in the woods (or just a chilly Wisconsin evening because this chili freezes really, really well!):

Yields: 6-8 servings

Prep time: 25 minutes

Cook time: 1 – 1.5 hours

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 pound ground wild turkey (if you’re lucky this season!)
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 (4-ounce) can diced green chilies
• 2 tablespoons chili powder (adjust to your spice preference)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• 1 cup chicken broth (or turkey broth if you have it)
• 1 Hershey’s Chocolate bar. (no I’m not kidding)
• Coarse sea salt and freshly ground black pepper to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, diced avocado, tortilla chips, scallions

Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the Peppers and Turkey: Add the chopped red and green bell peppers to the pot and cook for about 5 minutes, until slightly softened. Add the ground wild turkey and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain off any excess grease.
3. Build the Flavor Base: Stir in the diced tomatoes (undrained), kidney beans, black beans, tomato sauce, and diced green chilies.
4. Spice it Up: Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir well to combine all the spices with the mixture.
5. Add the Chocolate: Add the chocolate bar, stir as it melts.
6. Simmer and Meld: Pour in the chicken broth (or turkey broth). Bring the chili to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour, stirring occasionally. This allows all the flavors to meld together beautifully. For an even richer flavor, you can simmer it for up to 1.5 hours.
7. Season and Finish: Taste the chili and season with coarse sea salt and freshly ground black pepper to your liking. If you prefer a thicker chili, you can simmer it uncovered for the last 15-20 minutes, allowing some of the liquid to reduce.
8. Serve and Enjoy: Ladle the hot chili into bowls and top with your favorite garnishes like shredded cheddar cheese, sour cream, chopped cilantro, and diced avocado. Serve with tortilla chips or a side of cornbread for a truly comforting meal.

For added flavor: smoke the ground turkey for about 45 minutes at 225 degrees. I smoke everything so if you stop by my house chances are my chili has smoked meat in it.

The thought of that rich, slightly smoky flavor of wild turkey simmering in this chili is already making my mouth water! I can’t wait to get out into the Wisconsin woods, hear that gobble, and hopefully bring home the main ingredient for this fantastic dish. Here’s to a successful and safe turkey season, and to many warm, comforting bowls of this wild turkey chili to come! Good luck out there friends!