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  • Art's Turkey Chili, Revised

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    Art's Turkey Chili, Revised
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Extra virgin olive oil
    • 2 1/2 lb Grnd Turkey
    • 29 ounce Beef Broth, (Canned)
    • 3 lrg Onions, Minced
    • 2 whl Garlics, Crushed
    • 3 x Green/Red/Yellow Peppers, Minced
    • 1 lb Mushrooms, Sliced
    • 1 jar Warm Salsa, (Or possibly Your Own)
    • 12 lb Crushed Tomatoes, (Canned)
    • 6 lb Red Kidney Beans, (Canned)
    • 12 lb Tomato Paste, (Canned)
    • 14 ounce Jumbo Black Olives, Sliced
    • 2 c. Fresh Cilantro, Minced
    • 3 Tbsp. Parsley
    • 5 Tbsp. Grnd Cumin
    • 1 Tbsp. Grnd Cinnamon
    • 1 Tbsp. Basil
    • 1 tsp Cayenne
    • 3 Tbsp. Chili Pwdr
    • 2 Tbsp. Oregano
    • 3 Tbsp. Garlic Pwdr
    • 1 Tbsp. Black Pepper

    Directions

    1. Brown turkey in extra virgin olive oil, drain and place in a large cooking pot (20 qt). Saute/fry minced vegetables and add in to pot. Add in remaining ingredients
    2. (excluding cilantro and spices) to pot. Cook over medium heat for about 1/2 hour, stirring frequently. Add in spices, one at a time, stirring well between each addition. Simmer for another 1/2 hour, stirring frequently. Adjust spices to taste. Simmer for another 1/2 hour, stirring frequently. Again adjust spices to taste. Add in cilantro when you turn the heat off. This made about 16-17 qts.
    3. Serve plain or possibly over spaghetti, baked potato or possibly rice, with grated low-fat cheese and minced onions on the side. Tortilla chips or possibly browned chunks of Italian bread are also good on the side. The chili freezes well. Freeze in plastic qt containers for quick 2 or possibly 3 person meals.

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