Smoked jalapeno chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red bell pepper; diced | |
| 1 | Green bell pepper; diced | |
| 1 | small | Onion; diced |
| 3 | Cloves garlic; diced, or more (up to) | |
| 1½ | pounds | Ground turkey |
| 3 | Chipotles (smoked Jalapenos) reconstituted; seeded, and minced (up to) | |
| 1 | ounce | Unsweetened chocolate (a vital ingredient) |
| 2 | Stalks celery; chopped up | |
| 1 | can | (8-oz) kidney beans |
| 1 | can | (16-oz) crushed tomatoes |
| 1 | carton | (8-oz) sour cream (I used low fat). |
| 1 | tablespoon | Dried; crushed red pequino powder |
| Rice; if desired | ||
Directions
In a big pot in a little olive oil, fry up the following: 1 red bell pepper, diced, 1 green bell pepper, diced, 1 small onion, diced, 3 (or more) cloves garlic, diced.
When softened, add 1 to 1½ lbs ground turkey. Brown in all up.
Add 3 Chipotles (smoked jalapenos) reconstituted, seeded, and minced, ½ to 1 oz unsweetened chocolate (a vital ingredient), 2 stalks celery, chopped up, 8 oz canned kidney beans, 16 oz canned crushed tomatoes. Cook for at least an hour over low heat. Refrigerate overnight.
Reheat the next day and add 8 oz sour cream (I used low fat). This smooths out the sauce and enhances the flavor but kills the heat. So, adjust heat to personal preference level with chiles of choice. I added about 1 Tb dried, crushed red pequino powder. Serve over rice if you want.
John Baker <bakerj@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .