| Arts Spicy Turkey Chili
Categories: Mushrooms, Ground Turkey, Tomato, Parsley, Oregano, Onion, Garlic, Bean, Basil, Cilantro, Turkey, Poultry, Chili, Alcohol
2 1/2 pounds of Ground Turkey
4 large Onions
2 Whole Garlic
1 Green Pepper
2 small cans of unsalted mushrooms
2 jars of Hot Salsa (Or Your Own)
5 cans of unsalted whole tomatoes
5 cans of kidney beans
4 small cans of Tomato Sauce
2 medium cans of Tomato Paste
1/2 cup of Kahlua or Bourbon
2 cups of fresh Cilantro
Jalapeno Peppers, to taste |
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SPICES
3 tablespoons of parsley
5 tablespoons of ground cumin
1 teaspoon of ground cinnamon
1 tablespoon of basil
2 teaspoons of cayenne, level
3 tablespoons of chili powder
1 tablespoon of oregano
3 tablespoons of garlic powder
1 tablespoon of black pepper
2 tablespoons of liquid Hot Sauce
Brown turkey, drain and place in a large cooking pot. Roughly chop onions and green pepper in food processor. Finely chop garlic, cilantro, and jalapeno peppers. Sauté chopped vegetables and add to pot. Add remaining ingredients (excluding spices) to pot. Cook over medium heat for about 1/2 hour, stirring frequently. Add spices, one at a time, stirring well between each addition. Simmer for another 1/2 hour, stirring frequently. Adjust spices to taste. Simmer for another 1/2 hour, stirring frequently. Again adjust spices to taste. This recipe makes about 10 quarts of mildly-spiced chili and serves about 20 people. Serve plain or over spaghetti, baked potato or rice, with grated low-fat cheese and chopped onions on the side. Tortilla chips or browned chunks of Italian bread are also good on the side. The chili freezes well. Freeze in plastic quart containers for quick 2 or 3 person meals. Approximately 100 calories per serving, 3 grams of fat, and 41 mg sodium. (July 27, 1989) Formatted for MC by the Beach_Bum@usa.net NOTES : Really "Tried and True" Recipe by: Art Guyer Posted to TNT - Prodigys Recipe Exchange Newsletter by "Beach_Bum@usa.net" <Beach_Bum@usa.net> on Aug 28, 1997
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