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Art's Other
Turkey Chili
Recipe By : Art
Guyer Through Years of Experimentation and a Lot of Eating
Serving Size : 25
2 Pounds
Ground Turkey
3 Large Onions
2 Whole Garlic
bulbs
1 Green Pepper
2 Small
Cans Unsalted Mushrooms
2 Jars
Salsa (Or Your Own)
5 Cans
Unsalted Diced Tomatoes
5 Cans
Kidney Beans
4 Small
Cans Tomato Sauce
2 Medium
Cans Tomato Paste
2 Cans Beer
3 Cans
Beef Broth
<SPICES>
3
Tablespoons Parsley
5
Tablespoons Ground Cumin
1
tablespoon Ground Cinnamon
2
Tablespoons Basil
1
Teaspoon Cayenne -- Level
3
Tablespoons Chili Powder
2
Tablespoons Oregano
3
Tablespoons Garlic Powder
1
Tablespoon Black Pepper
2 Cups
Fresh Cilantro
Brown turkey,
drain and place in a large cooking pot. Roughly chop onions and green
pepper in food processor. Finely chop garlic. Sauté chopped
vegetables and add to pot. Add remaining ingredients (excluding
spices) to pot. Cook over medium heat for about 1/2 hour, stirring
frequently. Add spices, one at a time, stirring well between each
addition. Simmer for another 1/2 hour, stirring frequently. Adjust
spices to taste. Simmer for another 1/2 hour, stirring frequently.
Again adjust spices to taste.
This recipe
makes about 10 quarts of mild 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. Sprinkle fresh cilantro on top
of chili in bowls when serving.
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.
1998 Version |
