Yield: 4 Servings
|2 teaspoons||Canola oil|
|12 ounces||Ground turkey; ground chicken or ground round|
|1 medium||Onion; sliced|
|2||Cloves garlic; minced|
|2 cans||(15-oz) pinto beans|
|1½ cup||Salsa verde (made with tomatillos; see below)|
|2 teaspoons||"Mexican seasoning blend"|
San Jose Mercury-News, Modifications by Gloria Gale 1. Heat oil in a non-stick skillet.
2. Add meat and onion and saute 8-10 minutes until thoroughly cooked and onion is soft. Break up the meat with a wooden spoon.
3. Pour off excess fat when done.
4. Add garlic, beans, salsa verde and seasoning. Cook until thoroughly heated.
5. Serve with rice. Notes: * Oh, yeah, "Mexican seasoning blend." Add a teaspoon of cumin to enhance authenticity. * We used one jar of Mrs.
Renfro's HOT Green Salsa with half a jar of Mollie Stone's Salsa Verde, about 2 cups total. Mrs. Renfro's is made by Renfro Foods, Box 321, Ft.
Worth, TX 76101. Mollie Stone's is a health food store in Redwood City, CA. * We used 4 cloves of garlic and 1-¼ lb of meat. * Start the rice, then start this chili. They'll be ready at about the same time. * Experiment! It's fast enough so that if you screw up a batch there'll be plenty of time to make another one. This recipe is the best fast chili I've run into. It's from the San Jose Mercury-News food section of May 10.
tony.lima@... (Tony Lima)
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .