Art's Spicy Turkey Chili Recipe

Ingredients:

2 1/2 lb Ground Turkey
4 large Onions
2 Whole Garlics
1 Green Pepper
2 small Unsalted Mushrooms
2 Jars Hot Salsa (Or Your Own)
5 can Unsalted Whole Tomatoes
5 can Kidney Beans
4 small Tomato Sauce
2 medium Tomato Paste
1/2 cup Kahlua or Bourbon
2 cup Fresh Cilantro
Jalapeno Peppers (To Taste)
<SPICES>
3 tbsp Parsley
5 tbsp Ground Cumin
1 tsp Ground Cinnamon
1 tbsp Basil
2 tsp Cayenne, Level
3 tbsp Chili Powder
1 tbsp Oregano
3 tbsp Garlic Powder
1 tbsp Black Pepper
2 tbsp Liquid Hot Sauce
Brown turkey, drain and place in a
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 rem
ingredients (excluding spices) to p
Cook over medium heat for about
1/2 hour, stirring frequently. Add
spices, one at a time, stirring wel
between each addition. Simmer for
another 1/2 hour, stirring frequent
Adjust spices to taste. Simmer for
another 1/2 hour, stirring frequent
Again adjust spices to taste.
This recipe makes about 10 quarts o
mildly-spiced chili and serves abou
20 people. Serve plain or over spaghe
baked potato or rice, with grated l
cheese and chopped onions on the si
Tortilla chips or browned chunks of
Italian bread are also good on the
The chili freezes well. Freeze in
plastic quart containers for quick
2 person meals., (2 to 3)
Approximately 100 calories per
1 serving , 3 grams of fat, and 41
sodium. (July 27, 1989)
Formatted for MC by
artguyer@ix.netcom.com.
ART'S BIRTHDAY BASH 5-15

Instructions:

Per Serving (excluding unknown items): 5800 Calories; 117g Fat (17.6%
calories from fat); 459g Protein; 778g Carbohydrate; 283g Dietary Fiber;
897mg Cholesterol; 9617mg Sodium. Exchanges: 40 1/2 Grain(Starch); 42 1/2
Lean Meat; 29 1/2 Vegetable; 3 Fat.

NOTES : Really "Tried and True"





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 1