Chili Gourmet Style

Recipe Ingredients

3 cups	187g / 6.6oz	Chopped onions
1/4 cup	59ml	Vegetable oil
2 tablespoons	30ml	Minced garlic
3 lbs	1362g / 48oz	Boneless beef chuck - chili
2 lbs	908g / 32oz	Ground turkey *
1/4 cup	59ml	Chili powder **
1/4 cup	59ml	Ground cumin **
2 tablespoons	30ml	Unsweetened cocoa powder
2 tablespoons	30ml	Paprika
1 tablespoon	15ml	Oregano
4 teaspoons	20ml	Dried hot pepper flakes **
2		Bay leaves
2		Tomato sauce
1 cup	237ml	Chicken broth
3 tablespoons	45ml	Cier vinegar
1		Kidney beans - drain
3		Green peppers - in 1/2"pieces
6 tablespoons	90ml	Sour cream

Recipe Instructions

In a kettle, cook the onions in oil, covered over moderately low heat, stirring occasionally, until onions are soft. Add the garlic, cook for one minute. Add the ground beef or turkey, cook over moderate heat, stirring to break up the lumps. Cook until no longer pink. Add chili powder, cumin, cocoa, paprika, oregano, red pepper flakes and the bay leaves.

Cook the mixture stirring for one minute. Add the tomato sauce, broth and vinegar, bring the mixture to a boil. and simmer it covered, stirring occasionally for 75 minutes or until the meat is tender Add the kidney beans, green pepper and salt and pepper to taste.

Simmer 15 minutes or until bell peppers are tender. Discard the bay leaves. Ladle the chili into mugs and garnish with the scallions and sour cream. Chili may be made 3 days in advance. Chili will improve in flavor if cooled completely uncovered and then chilled covered overnight.

* Use EITHER turkey or ground meat **Add these spices gradually until it has reached the level of spiciness

Source:
Gebhardt's Mexican Cookery for American Homes (1936)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.