Turkey Chili
This recipe will make enough for a couple of dinners and for several containers to freeze. One of the simple joys in life is finding a container of good chili in the freezer on a busy night. Great served with pasta or with nachos, both very popular with kids. Also try serving with a variety of garnishes such as grated Cheddar, diced tomato, shredded lettuce, etc. Use this recipe loosely, using whatever types of meat, veggies, beans, and tomatoes that you have.
1½ lb. sweet bell peppers, cored, seeded, and chopped
1 lb onions, peeled and finely chopped
5 cloves of garlic, peeled and finely chopped
2 jalapenos or other hot pepeprs, seeded and minced
½ cup fresh parsley, minced
3 lb ground turkey (or other ground meat, a mix is great)
1/3 cup mild chili powder
2-3 T hot chili powder (or substitute with mild chili powder)
2 30-oz cans red kidney beans, drained, or 6 cups cooked beans
2 28-oz cans tomatoes with their juice
2 T brown sugar
1 T oregano, crumbled
2 t cumin
1 t coriander
¼ t ground cloves
¼ t allspice
1 T paprika
1 t onion powder (or garlic powder)
1 t cocoa power
1 T fresh cilantro
1 t Salt and 1 t pepper or to taste
¼ cup whisky
In a LARGE pot, heat some oil and sauté the bell peppers slowly for 5 minutes. Add the onions and sauté for 3 more minutes. Add the garlic, jalapenos, and parsley, and sauté for 1 minute. Add the turkey and chili powders (mild & hot), and brown the turkey over medium heat for 10 minutes, mixing and stirring to cook evenly. Stir in the remaining ingredients and mix well. Bring the chili to a boil over medium heat, reduce the heat, and simmer the chili for 1 hour, stirring occasionally. Then uncover the pot and cook the chili another 30-60 minutes.