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Recipe By : Art Guyer
Serving Size : 20
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Pounds Ground Turkey
4 Large Onions
2 Whole Garlics
1 Green Pepper
2 Small Cans Unsalted Mushrooms
2 Jars Hot Salsa (Or
Your Own)
5 Cans Unsalted Whole Tomatoes
5 Cans Kidney Beans
4 Small Cans Tomato Sauce
2 Medium Cans Tomato Paste
1/2 Cup Kahlua or Bourbon
2 Cups Fresh Cilantro
Jalapeno Peppers (To Taste)
<SPICES>
3 Tablespoons Parsley
5 Tablespoons Ground Cumin
1 Teaspoon Ground Cinnamon
1 Tablespoon Basil
2 Teaspoons Cayenne -- Level
3 Tablespoons Chili Powder
1 Tablespoon Oregano
3 Tablespoons Garlic Powder
1 Tablespoon Black Pepper
2 Tablespoons 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; add to
pot. Add rest of 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. (July 27, 1989) |
