Tuesday, March 2, 2010

"If music be the food of love, play on." Shakespere

This recipe makes way too much chili for two people with good appetites, so families will have plenty. We actually have so much, that we are freezing the left overs. We are so sick of chili now, well, until tomorrow at least.

No pictures because both my and Ricky's cameras were out of batteries.

Yummy Ground Turkey Chili
1 Tbs olive oil
2 lbs ground turkey
1 cup chopped onion (I use frozen so I don't get all weepy)
1 tbs minced garlic (use 2 cloves if from fresh)
1 28 oz can diced tomatoes
1 4 oz can green chilis
1 16 oz can kidney beans
1 diced green bell pepper
1 diced red bell pepper
1 jalepeño seeded and chopped small (fresh tastes best)
3 tsp chili powder
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
1 tsp cayenne pepper
2 Tbs lemon juice

Heat large pan on medium, add olive oil, saute onion and garlic. Careful, garlic can burn easily. Add turkey. Cook until brown. Drain fat. Add tomatoes and kidney beans, do not drain, add peppers and seasonings. Stir to combine. Bring to boil, then cover and let simmer on low for 40 minutes.

To serve, add optional sour cream, green onions, and fritos. If serving to young ones, lower the amount of cayenne and chili powder, and omit the green chilis. The jalepeño really makes the chili, so that's your call. Enjoy!

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