Art's Turkey Chili, Revisedchili 2.00 tablespoon olive oil 2.50 lb ground turkey 29.00 oz beef broth; (canned) 3.00 large onions; chopped 2.00 whole garlics; crushed 3.00 green/red/yellow peppers; chopped 1.00 lb mushrooms; sliced 1.00 jar hot salsa; (or your own) 12.00 lb crushed tomatoes; (canned) 6.00 lb red kidney beans; (canned) 12.00 lb tomato paste; (canned) 14.00 oz jumbo black olives; sliced 2.00 cup fresh cilantro; chopped ----SPICES---- 3.00 tablespoon parsley 5.00 tablespoon ground cumin 1.00 tablespoon ground cinnamon 1.00 tablespoon basil 1.00 teaspoon cayenne 3.00 tablespoon chili powder 2.00 tablespoon oregano 3.00 tablespoon garlic powder 1.00 tablespoon black pepper Brown turkey in olive oil, drain and place in a large cooking pot (20 quart). Saute chopped vegetables and add to pot. Add remaining ingredients (excluding cilantro and 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. Add cilantro when you turn the heat off. This made about 16-17 quarts. 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. Recipe by: Art Guyer at ThePoint@beachlink.com Posted to KitMailbox Digest by AnnDeTar |
