- Heat olive oil or bacon fat in a large pot or Dutch oven over medium heat.
- Add the wild turkey and brown on all sides, breaking it apart if ground. Remove and set aside.
- In the same pot, sauté the onion, garlic and all peppers (red, green, jalapeño, habanero, serrano and chipotle) until softened, about 5 minutes.
- Stir in chili powder, smoked paprika, cumin, cayenne, oregano, coriander, salt and black pepper. Cook for 1 minute to toast the spices and release their aromas.
- Return the turkey to the pot. Add diced tomatoes, tomato sauce, beans, adobo sauce, and beer or broth. Stir well to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for at least 45 minutes to 1 hour, stirring occasionally. The longer it simmers, the more the flavors meld.
- Taste and adjust seasoning as needed. If the chili is too spicy, add a touch of brown sugar or honey to balance it.
- Ladle the chili into bowls and top with your choice toppings.
Pro Tip: To tone down the heat for a crowd, reduce the number of peppers or use milder varieties like poblanos instead of habaneros. For extra smokiness, add a handful of diced bacon or smoked sausage during the sauté step.