Oh friends, do I have a treat for you!!
Every winter, since I was able to walk, my family has gone skiing at Deer Valley in Park City, Utah.
I literally grew up on skis – it is my happy place.
And Deer Valley is not only known for the greatest snow on earth, but also – its truly gourmet food.
And topping the list, is their famous, Deer Valley Turkey Chili.
It is served at every ski lodge on the slopes, every cafe in town, and even at the five-star restaurants on Main Street. Deer Valley Turkey Chili is an institution.
And this week, I set out to recreate it.
And boy, was this a treat!
Warm and hearty chilli, topped with gooey, melty cheddar cheese, and a cool, tangy mound of sour cream…..served with tortilla chips, your taste buds will be singing with the angels in Heaven!
Plus, it makes a large batch, so there’s leftovers for lunches throughout the week!
Plus, it’s gluten free!!
Here’s What You Need: (Makes 6 large servings)
1 can black beans, drained and rinsed
1 tsp pepper
1/2 cup unsalted butter
2 medium anaheim chilies (hot chilies, the long green ones), seeded and chopped
2/3 cup red onion, chopped
2/3 cup celery, chopped
2/3 cup red bell pepper, chopped
1 large leek, white part only, sliced
3 garlic cloves, minced
2 tsp dried oregano
1/4 up corn flour or masa harina (a finer ground corn flour, makes for a smoother chili!)
1 tsp cayenne pepper
2 1/2 Tbsp ground cumin
2 Tbsp ground coriander
1 tsp salt
1/8 cup sugar
4 1/2 cup chicken stock
2 1/2 cup frozen corn, thawed
4 cups cooked turkey, diced (I couldn’t find a cooked rotisserie turkey, so I used 1 lb ground turkey, which works in a pinch, but definitely use hunks of turkey if you can!)
Cheddar cheese, grated
Red onion, minced
Tortilla Chips or Crusty Bread (both a must!)
If you’re cooking ground turkey, make it first, and then set aside. (But again, go for hunks of cooked turkey meat if you can!)
Prepare all of your veggies, to be ready to cook.
Melt the butter in a large pot. Add the chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, about 10 minutes. Reduce heat to low.
Add the corn flour or masa harina and spices, and cook for 5 minutes.
Add the sugar and four cups of stock and bring to a simmer.
Meanwhile, in the food processor, or with a blender, puree 1 1/4 cup of the frozen corn with the remaining 1/2 cup of stock. Add this to the chili.
Next, add in the drained and rinsed black beans, turkey and remaining cup of corn. Simmer all for 25 minutes.
Garnish with shredded cheddar cheese, red onion, sour cream and fresh cilantro. Serve with either tortilla chips, crust bread, or both!
Oh my gosh, oh my gosh, oh my gosh. This is seriously the chili of dreams!
I grew up eating this chili every time we went out to Deer Valley, and I’m telling you, it’s like a hug in a bowl!
There is definitely a kick to this chili from the hot peppers and the cayenne pepper, but the dairy in the cheese and sour cream offers a nice cooling richness that makes for an addicting balance of heat and coolness.
And the cilantro is such a nice burst of freshness that compliments the warm notes of ground coriander cooked into the stew.
I’m telling you, you can’t eat just one bowl.
And according to my boyfriend, this was the best soup I’ve ever made! He brought it to work with him for lunch for the next three days!
So there you go! Take your taste buds on a culinary vacation to Deer Valley, and experience the gourmet chili they’re famous and adored for!
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