Ingredients:
3 cup Chopped onions
2 tbsp Minced garlic
2 lb Ground turkey *
1/4 cup Ground cumin
2 tbsp Paprika
4 tsp Dried hot pepper flakes **
2 8 oz cans tomato sauce
3 tbsp Cier vinegar
3 Green peppers, in 1/2"pieces
1/4 cup Vegetable oil
3 lb Boneless beef chuck, chilli
1/4 cup Chilli powder **
powder, ¥
1 tbsp Oregano
2 Bay leaves
1 cup Chicken broth
1 19 oz can kidney beans, drai
6 tbsp Sour cream
Instructions:
In a kettle, cook the onions in oil, covered over moderately low heat,
stirring occasionally, until onions are soft. Add the garlic, cook
for one minute. Add the ground beef or turkey, cook over moderate
heat, stirring to break up the lumps. Cook until no longer pink. Add
chilli powder, cumin, cocoa, paprika, oregano, red pepper flakes and
the bay leaves. Cook the mixture stirring for one minute. Add the
tomato sauce, broth and vinegar, bring the mixture to a boil. and
simmer it covered, stirring occasionally for 75 minutes or until the
meat is tender Add the kidney beans, green pepper and salt and pepper
to taste. Simmer 15 minutes or until bell peppers are tender. Discard
the bay leaves. Ladle the chilli into mugs and garnish with the
scallions and sour cream. Chilli may be made 3 days in advance.
Chilli will improve in flavor if cooled completely uncovered and then
chilled covered overnight. * Use EITHER turkey or ground meat **Add
these spices gradually until it has reached the level of spiceness
Servings: 1
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