Art's Spicy Turkey Chili

Title:
Art's Spicy Turkey Chili

Yield:
1 Servings

Categories:
Alcohol,
Chili,
Poultry,
Turkey




Ingredients:





 2 1/2 lb Ground Turkey


     4 lg Onions


     2    Whole Garlics


     1    Green Pepper


     2 sm Cans Unsalted Mushrooms


     2    Jars Hot Salsa (Or Your Own)


     5 cn Unsalted Whole Tomatoes


     5 cn Kidney Beans


     4 sm Cans Tomato Sauce


     2 md Cans Tomato Paste


   1/2 c  Kahlua or Bourbon


     2 c  Fresh Cilantro


          Jalapeno Peppers (To Taste)





-----------------------------------SPICES-----------------------------------


     3 tb Parsley


     5 tb Ground Cumin


     1 ts Ground Cinnamon


     1 tb Basil


     2 ts Cayenne; Level


     3 tb Chili Powder


     1 tb Oregano


     3 tb Garlic Powder


     1 tb Black Pepper


     2 tb 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 peppers. Saute 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 mildly-spiced 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. 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.


 


 Approximately 100 calories per serving, 3 grams of fat, and 41 mg sodium.


 (July 27, 1989) Formatted for MC by the Beach_Bum@usa.net


 


 NOTES : Really "Tried and True"


 


 Recipe by: Art Guyer Posted to TNT - Prodigy's Recipe Exchange Newsletter


 by "Beach_Bum@usa.net" 
on Aug 28, 1997