- Exported from MasterCook
Art's Spicy Turkey Chili
Recipe By : Art Guyer
1 Preparation Time :
Categories : Alcohol Chili
Poultry Turkey
Amount Measure Ingredient -- Preparation Method -- -- --
2 1/2 Pounds Ground Turkey
4 Large Onions
2 Whole Garlics
1 Green Pepper
2 Small Cans Unsalted Mushrooms
2 Jars Hot Salsa (Or Your Own)
5 Cans Unsalted Whole Tomatoes
5 Cans Kidney Beans
4 Small Cans Tomato Sauce
2 Medium Cans Tomato Paste
1/2 Cup Kahlua or Bourbon
2 Cups Fresh Cilantro
Jalapeno Peppers (To Taste)
<SPICES>
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
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 pep
pers. Saute chopped vegetables and add to pot. Add remaining ingredients (exc
1/2 hour, stirring freq
uently. Add spices, one at a time, stirring well between each addition. Simme
r for another 1/2 hour, stirring frequently. Adjust spices to taste. Simmer f
or another 1/2 hour, stirring frequently. Again adjust spices to taste.
10 quarts of mildly-spiced chili and serves about 20 pe
ople. 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 It
alian bread are also good on the side. The chili freezes well. Freeze in plas
2 or 3 person meals. Approximately
100 calories per serving,
3 grams of fat, and 41 mg sodium.
27, 1989) Formatted for MC by the Beach Bum
usa.net - - - - - - - - - - - - - - - - - - NOTES : Really "Tried and True"
