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.