Spicy Chili

Recipe Ingredients

2 lbs	908g / 32oz	Ground turkey - (2 to 3)
4 lbs	1816g / 64oz	To large onions (medium)
2		Garlic
1		Green pepper
2		Unsalted mushrooms
2		Hot salsa - (or your own)
5		Unsalted whole tomatoes
5		Kidney beans
4		Tomato sauce
2		Tomato paste
1/2 cup	118ml	Kahlua or bourbon
2 cups	32g / 1.1oz	Fresh cilantro
		Jalapeno peppers - (to taste)
		Spices
3 tablespoons	45ml	Parsley
5 tablespoons	75ml	Ground cumin
1 teaspoon	5ml	Ground cinnamon
1 tablespoon	15ml	Basil
2 teaspoons	10ml	Cayenne
3 tablespoons	45ml	Chili powder
1 tablespoon	15ml	Oregano
3 tablespoons	45ml	Garlic powder
1 tablespoon	15ml	Black pepper
2 tablespoons	30ml	Hot sauce

Recipe Instructions

DIRECTIONS:

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.

You probably will want to increase the "heat." I do too, but the grandkids can't take it.

Art and Doris Guyer

Source:
Garry Howard

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