Art's Turkey Chili, Revised

Title:
Art's Turkey Chili, Revised

Yield:
32 Servings

Categories:
Chili,
Turkey




Ingredients:





     2 tb Olive Oil


 2 1/2 lb Ground Turkey


    29 oz Beef Broth; (Canned)


     3 lg Onions; Chopped


     2    Whole Garlics; Crushed


     3    Green/Red/Yellow Peppers;


          -Chopped


     1 lb Mushrooms; Sliced


     1    Jar Hot Salsa; (Or Your Own)


    12 lb Crushed Tomatoes; (Canned)


     6 lb Red Kidney Beans; (Canned)


    12 lb Tomato Paste; (Canned)


    14 oz Jumbo Black Olives; Sliced


     2 c  Fresh Cilantro; Chopped





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


     3 tb Parsley


     5 tb Ground Cumin


     1 tb Ground Cinnamon


     1 tb Basil


     1 ts Cayenne


     3 tb Chili Powder


     2 tb Oregano


     3 tb Garlic Powder


     1 tb Black Pepper





 Brown turkey in olive oil, drain and place in a large cooking pot (20


 quart). Saute chopped vegetables and add to pot. Add remaining ingredients


 (excluding cilantro and 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. Add cilantro when you turn the heat off. This made


 about 16-17 quarts.


 


 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.


 


 Recipe by: Art Guyer at ThePoint@beachlink.com


 


 Posted to KitMailbox Digest  by AnnDeTar 
on Mar 9, 1998