Deer Valley Turkey Chili Recipe
“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.
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.
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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.
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.
This chili recipe is not correct. Chili powder has been omitted leaving the chili the color of dishwater. The cayenne is too much.
How much chili powder do you recommend adding? Thank you.
No chili powder necessary in this recipe Rochelle. Plenty of other great spices to give it flavor.
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.
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”.
can DV chili be frozen?
I don’t see why not Kristen but I expect it will loose a little flavor.
Can I use ground turkey in this recipe?
I don’t see why not but I would brown it first before adding to the chili.
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!
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!
Your recipe does not contain corn. The DV chili most definitely has corn in it, creamed and kernels.
Ingredient #19.
I have been using your recipe for years! I always use chicken in mine and make a HUGE stock pot of it. I then use my vacuum sealer and make dinner portions to put in the freezer. It is the most delicious dinner in those cold winter nights here in Utah. My husband has been going to deer valley for the last 30 years and said this is the closest recipe (other than actually being at DV). Thank you for taking the time to post this recipe and letting our family use it for years.
The “authentic” Deer Valley turkey chile recipe on Epicurious calls for 2.5 TBSP of chili powder and omits the cayenne. Just fyi . . .
Thanks but I’ll stick with my recipe.
probably fine to use canned black beans instead of dried right?
Of course you can. Will it taste the same? Some say there’s nothing like starting with dried beans others say it doesn’t make a difference. I’ll let you decide.
I love Deer Valley chili! I’ve made this from another site’s recipe before but am very excited to try yours. However, I am not going to cook my own beans. Would you recommend a substitution of four cans? Usually I think the ratio is 1/2 cup dried beans = one can but that seems like a lot to me. Would this be what you recommend? Thanks! Excited to make this for my parents—I grew up skiing DV with them (I was even one of the first kids ever in their ski school). I know they will love it!
Hi Lisa, depending on the size of your can of beans, 1/2 cup dry beans yields about 1 1/2 cups of cooked beans which is equivalent to one 14 – 16 oz can of beans. So 2 cups of dry beans would be equivalent to about four 14-16 oz cans of beans.
Great recipe Stephen. I worked the finish line of the moguls and the judges box for the aerials in 2002 and still work at Deer Valley seasonally these days. The only thing I change with this recipe is if available I cut the corn off cobs and I cut down on the butter and sugar just for health reasons. I believe the Market here in Park City still sell the mix for those that are in for the quick fix.
Thank you for posting this! I love the DV chili and have made your version of the recipe twice and my whole family loves it and agrees that it tastes “just like it does at the lodge”. Thank you so much for doing this!
I just got back from Deer Valley and had their turkey chili twice. It was so good I just had to try to find an accurate recipe to serve at home. I studied yours and the one from Epicurious but decided on yours primarily because you do not include chili powder. The color of the DV chili is NOT at all red so I thought, correctly as it turned out, that the original doesn’t contain chili powder. I also read the comments about cumin and cayenne, so held back on both of those. However, I think your recipe completely nailed it with the exception of the quantity of cayenne. I added a scant 1/4 t. and it was plenty hot for us. I used 3 cans of black beans instead of making my own and I think that is the correct proportion of beans to the rest of the chili. This is a keeper recipe and exactly what DV serves, thanks!!
You are welcome Niki and thanks for contacting me.