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Playing How To Make Turkey and Bacon Chili By Rachael

Rach's turkey and bacon chili gets sweetened up with apple and molasses—and topped with the works.

"Upstate New York in late fall," Rach says. "In a bowl."


  • 1 tablespoon neutral oil, such as safflower, sunflower or peanut
  • ⅓ pound meaty bacon, finely chopped or diced
  • 1 ½ - 2 pounds ground turkey, light and dark meat combined or leftover pulled turkey meat
  • 2 small-medium ribs celery with leafy tops, chopped
  • 1 crisp apple, such as Northern Spy or Gala, peeled and chopped ¼-inch dice
  • 1 small yellow onion, chopped
  • 1 small red onion, chopped
  • 2 jalapeño peppers, seeded and finely chopped
  • 2 large cloves garlic, finely chopped or grated
  • Salt and pepper
  • 1 round tablespoon chili powder, Ancho or chili blend such as Gebhardt's, a palmful
  • 2 teaspoons ground yellow mustard, ⅔ palmful
  • 2 teaspoons smoked sweet paprika, pimenton
  • 1 ½ teaspoons ground cumin, ½ palmful
  • 1 ½ teaspoons ground coriander
  • 5-6 leaves fresh sage, thinly sliced or chopped
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried, ⅓ palmful)
  • About 2 tablespoons molasses
  • About 2 tablespoons Worcestershire sauce
  • About 1 tablespoon smoked soy sauce or Tamari
  • About 2 cups turkey or chicken stock
To Serve:
  • Crumbled or shredded extra sharp white cheddar cheese
  • Finely chopped raw white onion or scallions
  • Pickled jalapeño pepper rings, mild or hot
  • Corn tortilla chips, for dipping and scooping


Serves: 6


Heat a large cast-iron skillet, nonstick skillet or Dutch oven over medium-high heat with 1 tablespoon oil, a turn of the pan. Add bacon and render. Add turkey and brown and crumble. Add celery, apple, onions (Rach uses her bench scrape — or "food mover"), jalapeño peppers and garlic, then season with salt, pepper, chili powder, mustard, paprika, cumin, coriander, sage and thyme. Stir and soften vegetables with meat, 5-6 minutes. Add molasses, Worcestershire, soy sauce, and stock, lower heat and simmer to thicken 10-15 minutes at low bubble.

Serve chili in shallow bowls topped with cheese, onion, jalapeño pepper rings and chips alongside for scooping.