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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
  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

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