Since Chef David Nayfeld grew up in a Soviet émigré household, classic American dishes like chili or meatloaf were not on the menu. But over the years, he's leaned into these classics. His recipe for Turkey Chili is tweaked to perfection.
Ingredients
For the chili spice mix
1 1/2 tablespoons chili powder
1 tablespoon smoked paprika
1 1/2 teaspoons ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
3 tablespoons (30g) kosher salt
1 teaspoon freshly ground black pepper
For the chili
1/3 cup (80ml) extra-virgin olive oil
3 pounds (1.4kg) ground turkey
2 tablespoons tomato paste
4 celery stalks, sliced lengthwise and finely diced
2 medium red onions, medium- diced
1 head garlic, chopped
1 large red bell pepper, cut into large squares
1 large green bell pepper, cut into large squares
1 jalapeño pepper (20g), seeded and medium-diced
2 large Roma tomatoes, medium- diced
2 (15-ounce/425g) cans kidney beans, undrained
3 cups (700ml) chicken or beef stock, store-bought or homemade or water
Juice of 2 limes (1/4 cup/60ml) 1 bunch green onions,
1 bunch cilantro, leaves and stems, finely chopped
For serving
Sour cream
Shredded cheddar cheese
Sliced green onion
Directions
1. Make the chili spice mix: In a small bowl, mix the chili pepper, smoked paprika, cumin, onion powder, garlic powder, salt, and pepper until well combined.
2. Make the chili: In a large stockpot, heat the olive oil over high heat until it shimmers, about 1 minute. Add the turkey and cook for 5 minutes, breaking it up with a wooden spoon into smaller chunks. Add the spice mix to the meat and stir. Add the tomato paste and stir, then add the celery, onions, garlic, bell peppers, jalapeño, and tomatoes and cook for 4 minutes. Add the beans and their liquid, stirring until combined.
3. Stir in the stock, bring to a simmer, and allow to cook for 1 hour, stirring occasionally to ensure that the chili isn’t sticking to the bottom of the pot.
4. Add the lime juice, sliced green onions, and cilantro. Cook for 10 more minutes, stirring occasionally. Remove from the heat. Taste and adjust salt as desired.
5. Let the chili sit for 10 minutes, then serve with accoutrements.
Excerpted from Dad, What's For Dinner? © 2025 by David Nayfeld. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
