---------------------LIZ JONES VXRF36B---------------------
2 Turkey thighs
1 c Boiling water
28 oz Tomatoes with liquid
2 Large onions; chopped
3 Green peppers;seeded/chopped
2 Garlic cloves; minced
2 ts Chili powder; or more
1 1/2 ts Cumin
1/2 ts Dried oregano
Salt & fresh-ground pepper
1/4 c Extra sharp shredded cheese;
-Cheddar, jack, optional
Put turkey thighs on a chopping board; slice meat away
from the bones. Cut meat in 1-inch cubes, discard
skin. Spray a non-stick pot (or pressure cooker) with
cooking spray for no-fat frying. Add cubed meat. Brown
over moderate heat in its own melted fat (no added oil
needed). Remove from flame and stir boiling water into
juices in pot. Pour liquid into a cup, set aside until
fat rises to surface. With a bulb-type baster, skim
off and discard surface fat. Return fat-skimmed
liquid to pot. (Bones may be added for flavor and
removed before serving.) Add all remaining ingredients
except cheese. Cover, simmer over low heat until
tender, about 1 hour in conventional pot, or 20
minutes in pressure cooker. Uncover, continue to
simmer until most of the liquid evaporates and chili
is thick. Spoon into serving dish. Top with cheese.
The Tampa Tribune, Feb. 1993.
