Recipe - Chili From Margie Beard

3 cup Chopped onions
One fourth cup Vegetable oil
2 tablespoon Minced garlic
3 pound Boneless beef chuck; chilli
2 pound Ground turkey *
One fourth cup Chilli powder **
One fourth cup Ground cumin **
2 tablespoon Unsweetened cocoa powder
2 tablespoon Paprika
1 tablespoon Oregano
4 teaspoon Dried hot pepper flakes **
2 Bay leaves
2 8 ounce cans tomato sauce
1 cup Chicken broth
3 tablespoon Cier vinegar
1 19 ounce can kidney beans; drai
3 Green peppers; in 1/2"pieces
6 tablespoon Sour cream

In a kettle, cook the onions in oil, covered over moderately low heat,
stirring occasionally, until onions are soft. Add the garlic, cook for one
minute. Add the ground beef or turkey, cook over moderate heat, stirring to
break up the lumps. Cook until no longer pink. Add chilli powder, cumin,
cocoa, paprika, oregano, red pepper flakes and the bay leaves. Cook the
mixture stirring for one minute. Add the tomato sauce, broth and vinegar,
bring the mixture to a boil. and simmer it covered, stirring occasionally
for 75 minutes or until the meat is tender Add the kidney beans, green
pepper and salt and pepper to taste. Simmer 15 minutes or until bell
peppers are tender. Discard the bay leaves. Ladle the chilli into mugs and
garnish with the scallions and sour cream. Chilli may be made 3 days in
advance. Chilli will improve in flavor if cooled completely uncovered and
then chilled covered overnight. * Use EITHER turkey or ground meat **Add
these spices gradually until it has reached the level of spiceness

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