Deer Valley Turkey Chili

September 17, 2012 13 Comments

Deer Valley Turkey Chili

“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 minutes

Cook Time: 2 minutes

Total Time: 2 hours, 30 minutes

Yield: 8-10 servings

Deer Valley Turkey Chili

Ingredients

2 cups dried black beans

10 cups water

1 teaspoon 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 Prepare 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.

Last modified on Mon 27 October 2014 1:08 pm

Comments (13)

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  1. Mary says:

    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.

  2. Jeri says:

    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.

  3. K. Jensen says:

    This chili recipe is not correct. Chili powder has been omitted leaving the chili the color of dishwater. The cayenne is too much.

  4. Anne Mellenthin says:

    Have been skiing in DV for many years and agree that the package they sell is a joke/soup. This is a pretty good approximation. I used chicken breasts instead of turkey and 1/8 tsp. of cayenne. Still quite spicy with the ancho chili. The DV chili has more sauce as a percentage of the whole but this one is probably healthier. I also have heard that they cook theirs overnight. It would be interesting to throw all the ingredients in a crock pot for 8 hours on low and see how it would come out. Thanks for the great recipe.

    • carol says:

      I have it on good authority that at Deer Valley they make this at least a day ahead and that makes the difference between “soup” and “chili”.

  5. kristen friedman says:

    can DV chili be frozen?

  6. Meredith says:

    Can I use ground turkey in this recipe?

  7. Becca says:

    Thanks for the awesome recipe. I made this on Thanksgiving because I wanted to do something other than plain old turkey. It’s been a while but it reminds me exactly of the way it tasted at Deer Valley. I used ground turkey (prefer the consistency) instead and used a crock pot instead of simmering on the stove. It was great!

  8. Rich says:

    Just finished your recipe using leftover Thanksgiving white meat and then used the turkey carcass for the stock. The recipe is almost identical to DV except for the spicey kick ( and I already cut cayenne in half)

    I will make this again and use Anne’s 1/8 cayenne. I will also cut the cumin slightly, it is a bit over powering.

    Excellent work! Thanks for posting it!

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