Recipe - Arts Spicy Turkey Chili

2 One half pound Ground Turkey
4 lg Onions
2 Whole Garlics
1 Green Pepper
2 small Cans Unsalted Mushrooms
2 Jars Hot Salsa (Or Your Own)
5 cn Unsalted Whole Tomatoes
5 cn Kidney Beans
4 small Cans Tomato Sauce
2 md Cans Tomato Paste
One half cup Kahlua or Bourbon
2 cup Fresh Cilantro
Jalapeno Peppers (To Taste)

SPICES
3 tablespoon Parsley
5 tablespoon Ground Cumin
1 teaspoon Ground Cinnamon
1 tablespoon Basil
2 teaspoon Cayenne; Level
3 tablespoon Chili Powder
1 tablespoon Oregano
3 tablespoon Garlic Powder
1 tablespoon Black Pepper
2 tablespoon Liquid Hot Sauce

Brown turkey, drain and place in a large cooking pot. Roughly chop onions
and green pepper in food processor. Finely chop garlic, cilantro, and
jalapeno peppers. Saute chopped vegetables and add to pot. Add remaining
ingredients (excluding spices) to pot. Cook over medium heat for about 1/2
hour, stirring frequently. Add spices, one at a time, stirring well between
each addition. Simmer for another One half hour, stirring frequently. Adjust
spices to taste. Simmer for another One half hour, stirring frequently. Again
adjust spices to taste.

This recipe makes about 10 quarts of mildlyspiced chili and serves about
20 people. Serve plain or over spaghetti, baked potato or rice, with grated
lowfat cheese and chopped onions on the side. Tortilla chips or browned
chunks of Italian bread are also good on the side. The chili freezes well.
Freeze in plastic quart containers for quick 2 or 3 person meals.

Approximately 100 calories per serving, 3 grams of fat, and 41 mg sodium.
(July 27, 1989) Formatted for MC by the Beach_Bum@usa.net

NOTES : Really "Tried and True"

Recipe by: Art Guyer Posted to TNT Prodigy's Recipe Exchange Newsletter
by "Beach_Bum@usa.net" Beach_Bum@usa.net on Aug 28, 1997