Recipe - Tex-Mex Turkey Chili

LIZ JONES VXRF36B
2 Turkey thighs
1 cup Boiling water
28 ounce Tomatoes with liquid
2 Large onions; chopped
3 Green peppers;seeded/chopped
2 Garlic cloves; minced
2 teaspoon Chili powder; or more
1 One half teaspoon Cumin
One half teaspoon Dried oregano
Salt & freshground pepper
One fourth cup Extra sharp shredded cheese;
Cheddar, jack, optional

Put turkey thighs on a chopping board; slice meat away from the bones. Cut
meat in 1inch cubes, discard skin. Spray a nonstick pot (or pressure
cooker) with cooking spray for nofat frying. Add cubed meat. Brown over
moderate heat in its own melted fat (no added oil needed). Remove from
flame and stir boiling water into juices in pot. Pour liquid into a cup,
set aside until fat rises to surface. With a bulbtype baster, skim off and
discard surface fat. Return fatskimmed liquid to pot. (Bones may be added
for flavor and removed before serving.) Add all remaining ingredients
except cheese. Cover, simmer over low heat until tender, about 1 hour in
conventional pot, or 20 minutes in pressure cooker. Uncover, continue to
simmer until most of the liquid evaporates and chili is thick. Spoon into
serving dish. Top with cheese. ~

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