*  Exported from  MasterCook  *

                        Art's Spicy Turkey Chili

Recipe By     : Art Guyer
Serving Size  : 1    Preparation Time :0:00
Categories    : Alcohol                          Chili

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2  lb            Ground turkey
  4      lg            Onions
  2                    Garlic heads
  1                    Green pepper
  2      sm            Cans unsalted mushrooms
  2                    Jars hot salsa (or homemade)
  5                    Cans unsalted whole tomatoes
  5                    Cans 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.

Per serving: 100 cal, 3 g fat, 41 mg sodium. (July 27, 1989)

Formatted for MC by the [email protected]


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