Art's Spicy Turkey Chili

2-1/2 lb. ground turkey
4 lg. onions
2 heads garlic
1 green pepper
2 sm. cans unsalted mushrooms
2 jars hot salsa (or your own)
5 cans unsalted whole tomatoes
5 cans kidney beans
4 sm. cans tomato sauce
2 md. cans tomato paste
1/2 cup kahlua or bourbon
2 cups fresh cilantro
Jalapeno peppers (to taste)
3 tbsp. parsley
5 tbsp. ground cumin
1 tsp. ground cinnamon
1 tbsp. basil
2 tsp. cayenne
3 tbsp. chili powder
1 tbsp. oregano
3 tbsp. garlic powder
1 tbsp. black pepper
2 tbsp. liquid hot sauce

Directions:

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 and add to pot. Add remaining 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.

Comments from techgoddess :

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.

User Reviews:

Delicious and just the right 'spiciness' for me. I highly recommend this. The fact that the meat and beans did not overwhelm the fresh ingredients was superb. Thanks Art!

submitted by ttennent on October 31, 2003

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