Title: Smoked Jalapeno Chili
Categories: Poultry
Yield: 8 Servings

1 Red bell pepper; diced
1 Green bell pepper; diced
1 sm Onion; diced
3 Cloves garlic; diced, or
-more
1 -(up to)
1 1/2 lb Ground turkey
3 Chipotles (smoked Jalapenos)
-reconstituted; seeded, and
-minced
1/2 -(up to)
1 oz Unsweetened chocolate (a
-vital ingredient)
2 Stalks celery; chopped up
1 cn (8-oz) kidney beans
1 cn (16-oz) crushed tomatoes
1 ct (8-oz) sour cream (I used
-low fat).
1 tb Dried; crushed red pequino
-powder
Rice; if desired

In a big pot in a little olive oil, fry up the following: 1 red bell
pepper, diced, 1 green bell pepper, diced, 1 small onion, diced, 3 (or
more) cloves garlic, diced.

When softened, add 1 to 1.5 lbs ground turkey. Brown in all up.

Add 3 Chipotles (smoked jalapenos) reconstituted, seeded, and minced, 0.5
to 1 oz unsweetened chocolate (a vital ingredient), 2 stalks celery,
chopped up, 8 oz canned kidney beans, 16 oz canned crushed tomatoes. Cook
for at least an hour over low heat. Refrigerate overnight.

Reheat the next day and add 8 oz sour cream (I used low fat). This smooths
out the sauce and enhances the flavor but kills the heat. So, adjust heat
to personal preference level with chiles of choice. I added about 1 Tb
dried, crushed red pequino powder. Serve over rice if you want.

John Baker

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.