Title: Turkey Chili
Categories: November 19
Yield: 1 servings

2 c Chopped onion
4 Garlic cloves; chopped fine
1/4 c Olive oil
Two 35-ounce cans plum
-tomatoes including
; the juice
A 15-ounce can tomato puree
1/4 c Chili powder
1 1/2 tb Ground cumin
1 tb Dried hot red pepper flakes
1 ts Dried oregano
1/2 ts Cinnamon
1 tb Salt
1/2 ts Black pepper
The drumsticks; legs, and
-wings
; from a cooked
; turkey
2 Green bell peppers; chopped
-coarse
Two 19-ounce cans kidney
-beans rinsed and
; drained well
Sour cream as an
-accompaniment if desired
Coarsely grated Cheddar as
-an
; accompaniment if desired

In a large kettle cook the onion and the garlic in the oil over moderate
heat, stirring, until they are golden, add the tomatoes with the juice, the
tomato puree, 2 cups water, the chili powder, the cumin, the red pepper
flakes, the oregano, the cinnamon, the salt, and the black pepper, and
combine the mixture well. Add the turkey parts and simmer the chili,
uncovered, stirring occasionally, for 2 hours. Transfer the turkey parts
with a slotted spoon to a plate and let them cool until they can be
handled. Stir the bell peppers and the beans into the chili, add the turkey
meat, discarding the skin and bones, and simmer the chili, stirring
occasionally, for 40 minutes, or until the bell peppers are tender. The
chili may be in advance, cooled completely, uncovered, and kept covered and
chilled for 2 days or covered and frozen for 2 minutes. Serve the chili
topped with the Cheddar.

Makes about 12 cups, serving 8.

Gourmet November 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.