Art's Spicy Turkey Chili

Time

Yield

20 servings

Ingredients

Ingredients

2-1/2 lb. ground turkey
4 lg. onions
2 heads garlic
1 green pepper
2 sm. can unsalted mushrooms
2 jars hot salsa (or your own)
5 cans unsalted whole tomatoes
5 cans kidney beans
4 sm. can tomato sauce
2 md. can 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

Instructions

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.

Author's Comments

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.

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1 Recipe Reviews

ttennent

ttennent reviewed Art's Spicy Turkey Chili on October 17, 2004

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!