Recipe - Arts Turkey Chili Revised

2 tablespoon Olive Oil
2 One half pound Ground Turkey
29 ounce Beef Broth; (Canned)
3 lg Onions; Chopped
2 Whole Garlics; Crushed
3 Green/Red/Yellow Peppers;
Chopped
1 pound Mushrooms; Sliced
1 Jar Hot Salsa; (Or Your Own)
12 pound Crushed Tomatoes; (Canned)
6 pound Red Kidney Beans; (Canned)
12 pound Tomato Paste; (Canned)
14 ounce Jumbo Black Olives; Sliced
2 cup Fresh Cilantro; Chopped

SPICES
3 tablespoon Parsley
5 tablespoon Ground Cumin
1 tablespoon Ground Cinnamon
1 tablespoon Basil
1 teaspoon Cayenne
3 tablespoon Chili Powder
2 tablespoon Oregano
3 tablespoon Garlic Powder
1 tablespoon Black Pepper

Brown turkey in olive oil, drain and place in a large cooking pot (20
quart). Saute chopped vegetables and add to pot. Add remaining ingredients
(excluding cilantro and 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. Add cilantro when you turn the heat off. This made
about 1617 quarts.

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.

Recipe by: Art Guyer at ThePoint@beachlink.com

Posted to KitMailbox Digest by AnnDeTar AnnDeTar@aol.com on Mar 9, 1998