art's spicy turkey chili

Categories
Alcohol
Chili
Poultry
Turkey
Yield
1 Servings
MeasureIngredient
2½ pounds Ground Turkey
4 larges Onions
Whole Garlics
Green Pepper
2 smalls Cans Unsalted Mushrooms
Jars Hot Salsa (Or Your Own)
5 cans Unsalted Whole Tomatoes
5 cans Kidney Beans
4 smalls Cans Tomato Sauce
2 mediums Cans Tomato Paste
½ cup Kahlua or Bourbon
2 cups Fresh Cilantro
  Jalapeno Peppers (To Taste)
3 tablespoons Parsley
5 tablespoons Ground Cumin
1 teaspoon Ground Cinnamon
1 tablespoon Basil
2 teaspoons Cayenne; Level
3 tablespoons Chili Powder
1 tablespoon Oregano
3 tablespoons Garlic Powder
1 tablespoon Black Pepper
2 tablespoons Liquid Hot Sauce

SPICES

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. Saute chopped vegetables and add to pot. Add remaining ingredients (excluding spices) to pot. Cook over medium heat for about ½ hour, stirring frequently. Add spices, one at a time, stirring well between each addition. Simmer for another ½ hour, stirring frequently. Adjust spices to taste. Simmer for another ½ 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@...

NOTES : Really "Tried and True" Recipe by: Art Guyer Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Beach_Bum@..." <Beach_Bum@...> on Aug 28, 1997

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