Recipe - Hanks Hot Lava Chili

2 pound Ground turkey (up to 21/2)
2 cn Black beans (You can soak
and cook your own if you've
time.)
1 lg Spanish onion chopped
coarsely
3 Cloves of chopped garlic
(I'm not shy about garlic
normally but I didn't want
to overwhelm the other
flavors)
Three fourths cup Chopped cilantro
1 Green bell pepper, chopped
finely
One half cup Molasses (up to 3/4)
2 One half ounce Unsweetened baker's
chocolate
1 pt Heavy stout
4 Dried Anaheim chilis
(chopped or processed
through a mill)
1 tablespoon Ground coriander seeds
2 tablespoon Grocery store variety chili
powder
1 One half teaspoon Black pepper
Salt to taste
One half teaspoon White pepper
One half teaspoon Ground sage
One fourth teaspoon Ground cloves
1/3 Bottle of "Smokin' Orange"
hot sauce (NOTE: this stuff
is VERY HOT.)

Hank's chili recipe (Boston area hotluck)

Here's the recipe for the chili I brought to your party. One of the guys I
met there (Bubba) requested it. I don't think I'm on the chiliheads mailing
list, so you can post this if you like. You might also rectify the absence
of my name on that list if you have a minute.

It's a lowcholesterol meal!

Note: Purists sneer at chili with beans but black beans give this chili the
proper flavor and color.

Brown the turkey lightly in a skillet with a little olive oil.

In a crock pot, combine all the other ingredients except for the cilantro.
Add the turkey, straining out any residual liquid. Stir careully. Be sure
to have enough liquid in the pot so that the top layer doesn't dry out
overnight. Use stout, not water. (Try using a little tequila too.) Add the
cilantro about 20 minutes before serving time for best flavor.

Cook on a low setting overnight. Taste in the morning, adjust your
seasonings and enjoy, plain or over rice. Posted to CHILEHEADS DIGEST V3
#346 by jimm@hi.com (Jim McGrath) on Jun 5, 97