Emeril's Two-Bean Turkey Chili

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I too, went looking for a new chili recipe after I could no longer find the seasoned beans that I had always used as a base for my chili. This recipe makes the best chili I've ever tasted! I used only 4 c. chicken broth, 1 lb. of ground turkey and 1 lb. ground beef, an extra can of black beans and found the consistency to be perfectly chunky. This was the first time that I had ever used the cilantro stems in a recipe, but they really add flavor. The cocoa adds depth without being overwhelming. Also, while on a recent vacation to Mexico and I had purchased Mexican oregano in a Mexican WalMart. For those who did not find the recipe hot enough, I also found that McCormick makes a "Hot, Mexican-Style Chili Powder" and used that to give the dish more heat. Topped it off with Pepper Jack cheese and sour cream and heated up some corn tortillas to go with. Yummy!

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I love Emeril because he food is always spicy, this recipe was rather bland. However, after eating the first batch (makes a very large portion I fixed the original recipe by adding two cans of tomato paste - original recipe too soupy (heat the tomato paste on a skillet to release the flavors, adding a can of corn, 1 more can each of the beans, generous serving of red pepper flakes, anejo chili powder and at least half a cup of hot sauce. I let this simmer for about 45 minutes and the flavors just exploded.
For those making this recipe for the first time, I recommend cutting in half the chicken broth and pre measuring all the spices and ingredients - after the prep the cooking is very simple. A huge hit with my family and friends, and always a bonus that there is ample leftovers even after feeding 4 adults =.

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This worked out really well. Also cut down on the amount of chicken soup, which made it thickened. Add some hot sauce to those who enjoy it, and really liven it up. Good job.

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I liked it soupy! I'm not a bean lover but made it for the rest of my
family. I really liked it regardless of the beans. It makes a huge batch so I shared it with another family and they loved it too. Definitely takes time measuring all the spices so will measure everything ahead of time.

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I served this at a dinner party last night - everyone said it was the best chili they have ever tasted! The cocoa is great, but not obvious. Leftovers were delicious today! My husband gobbled it up

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This was super yummy! The cilantro flavor is great and had kick but wasn't spicy. I followed other reviewers advice and did half the chicken stock and added one extra can of beans. That worked out really well. I'm new to cooking and if anyone else is out there is too, chopping the cilantro stems took me forever (def do that ahead of time. Also you need a bigger pan than 4qt (more like 8qt.

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This is a great turkey chili recipe. The cocoa gives it a depth to its flavor. I agree with others though and did not add as much chicken stock as recommended so that it would be less soupy.

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This recipe is great, but I would recommend a few changes to make it even better. This makes a pretty soupy chili, if you prefer a thicker, chunky consistency, here are some tips. First, there is way too much broth in the recipe. Cut the broth in half and you get a good consistency. Second, 2 cans of beans isn't quite enough. They get lost in the three pounds of meat. I would add another can or 2 of a bean of your choice. I added pinto beans (which made it 3 bean chili since that was what I had on hand, and I would do it again in a heartbeat. It added to the thicker consistency, which is what I prefer. Third, you need a really big pot for this! On a side note, the Southwest Essence ingredient is wonderful for a seasoning on grilled chicken and hash brown potatoes.

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Excellent and easy. We only used 1 jalapeno and it was quite spicy. We also only used 4 cups of chicken broth and 1 cup beer.

Served with salad and corn bread.

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I love Emeril and I usually love most of his recipe's. This is by far one of the best chili's I have ever had. It has just the right flavor and spices, and it's easy to alter to your personal taste. I omitted the bell peppers and jalapenos, and I add 1 1/2 cups of chili beans (in a spiced sauce or plain to make up for the missing peppers. I would also recommend getting at least an 8 Qt pot to work with. I used a 5 qt (the recipe says 4 qt, I think that's a typo on their part! and the liquid was right at the top of the pan. The recipe calls for 6 cups of chicken stock, which seems too much for this recipe. So I only used 4 cups of chicken stock, and added one 6 oz can of tomato paste, to help it thicken a little more. With or without the alterations, this still is a great chili recipe! You wil not be disappointed!