Recipe - Chili Con Elote

JUDI M. PHELPS
One half cup Green spanishstyle olives
1 pound Ground turkey OR
1 pound Groundturkey sausage
1 lg Onion; chopped
1 Fresh jalapeno chili;
stemmed, seeded and minced
1 tablespoon Salad oil
3 tablespoon Chili powder
7 ounce Can green chilies; minced
28 ounce Can tomatoes
2 Cans kidney beans (15 oz);
each
1/8 teaspoon Ground cloves

TOPPINGS
Corn chips
Cheddar cheese; shredded
Cilantro; chopped
Lime wedges
Unflavored plain yogurt

Slice olives; set aside. In a 45 quart pan over high heat, combine
turkey, onion, jalapeno, and oil. Stir often until meat is crumbly and
brown, about 20 minutes. Stir in chili powder, green chilies, tomatoes
(break up with a spoon) and juices, beans and liquid, cloves, and olives.
Simmer uncovered, to blend flavors, about 15 minutes. Serve in bowls; offer
toppings to add to taste.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com or
Juphelps@delphi.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini