| Rich’s Turkey Chili | ||||||
| Rich made this up this past fall. It is delicious! Add it to your chili repertoire. | ||||||
| Ingredients: 1 lb. (or 2 large) Onions chopped 3 Cloves Garlic, crushed 2-3 Tblsp Olive Oil 1 large Green Pepper, chopped 1/4 cup Sweet Red Wine 1 lb. Turkey 4 Med. dried red chili peppers (Guajillo) reconstituted in a bowl of hot water, cut open insides scraped and seeded. Reserve 1 cup of the water, strained. 14 oz. Can Black Beans with Cumin & Chili Spices, drained (other beans can be substituted i.e. Great Northern Beans) 28 oz. Can Tomatoes crushed 14 oz. Can Tomatoes diced 3-4 oz. Tomato Paste 1/2 cup Shredded Carrots 2 Tblsp Chili Powder 1/2 tsp. Cumin 1/2 tsp. Salt 1/2 tsp. Oregano 1/2 tsp. Cayenne Pepper (or to taste) 1 tsp Cocoa 1 tsp. Parsley chopped 3 Bay Leaves |
Directions: In a large soup pot, Brown on high heat the onions and garlic in the olive oil. After 2 minutes, add the green pepper. When the bottom of the pan begins to brown, Deglaze it with the wine, scraping up the brown bits. Add the turkey and guajillo chili peppers pulp, and brown the meat. After meat is browned, add all the rest of the ingredients down the list. Add more or less cayenne depending on your tastebuds. Cook on medium-low heat until thickened and well married, stirring frequently, about 1 hour. If you will not be stirring frequently, put on low heat and simmer, cook an extra 30 minutes. Check thickness of chili. If you like a looser chili add 1-2 cups water to thin. Remove bay leaves before serving. Serve with sour cream and chedder cheese if you like. |
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