Deer Valley Turkey Chili
"The best turkey chili I have ever tasted."
Most people who skied at Deer Valley, UT will say the Deer Valley Turkey Chili is amazing. I agree so I would like to share this recipe with you.
The photo below is of 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. We helped the athletes get their equipment off the ice and to the scales to ensure they were within weight limits.
I had a blast watching and participating in all the U.S. team's victories in the two, and four-person bobsled and the incredible gold medal 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 neighbor gave me my all-time favorite chili recipe a couple of years ago. She served it at a pre-Christmas party for some of the neighbors. It is supposed to be the actual recipe used for making the famous Deer Valley Chili.
It turned out not to be the exact recipe. Instead, I found this out from someone who used to work in the kitchens of Deer Valley, who contacted me by email and told me I was missing an ingredient - coriander. It's now in the recipe.
Deer Valley, the 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 excellent service and incredible food.
Their Deer Valley chili is one of their most famous dishes, and I am happy to offer this version to you.
Deer Valley Turkey Chili
- 2 cups dried black beans
- 10 cups water
- 1 teaspoon pepper
- ½ cup unsalted butter
- 2 medium Anaheim chilies seeded, chopped
- ⅔ cup red onion chopped
- ⅔ cup celery chopped
- ⅔ cup red bell pepper chopped
- 1 large leek white part only
- 2 cloves garlic minced
- 2 teaspoons dried oregano crumbled
- ¼ cup corn flour
- 1 teaspoon cayenne
- 2½ tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 teaspoons salt
- ⅛ cup sugar
- 4½ cups chicken stock
- 2¼ cups frozen corn thawed
- 4 cups cooked turkey diced
- cheddar cheese grated
- red onion
- sour cream
- fresh cilantro
- Soak black beans in a 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. Please bring them to a boil, and simmer for 1½ hours. Drain.
- Melt butter in a 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, and cook for 5 minutes.
- Add the sugar and 4 cups stock and bring to a simmer.
- Puree 1¼ cup of the corn with the remaining ½ cup of stock. Add this to chili.
- Mix black beans, turkey, and the remaining cup of corn. Simmer all for 25 minutes.
- Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.