Art's turkey chili, revised

Yield: 32 Servings

Measure Ingredient
2 tablespoons Olive Oil
2½ pounds Ground Turkey
29 ounces Beef Broth; (Canned)
3 larges Onions; Chopped
2 Whole Garlics; Crushed
3 Green/Red/Yellow Peppers; Chopped
1 pounds Mushrooms; Sliced
1 Jar Hot Salsa; (Or Your Own)
12 pounds Crushed Tomatoes; (Canned)
6 pounds Red Kidney Beans; (Canned)
12 pounds Tomato Paste; (Canned)
14 ounces Jumbo Black Olives; Sliced
2 cups Fresh Cilantro; Chopped
3 tablespoons Parsley
5 tablespoons Ground Cumin
1 tablespoon Ground Cinnamon
1 tablespoon Basil
1 teaspoon Cayenne
3 tablespoons Chili Powder
2 tablespoons Oregano
3 tablespoons Garlic Powder
1 tablespoon Black Pepper


Brown turkey in olive oil, drain and place in a large cooking pot (20 quart). Saute chopped vegetables and add to pot. Add remaining ingredients (excluding cilantro and 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. Add cilantro when you turn the heat off. This made about 16-17 quarts.

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.

Recipe by: Art Guyer at ThePoint@...

Posted to KitMailbox Digest by AnnDeTar <AnnDeTar@...> on Mar 9, 1998

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