Chili Gourmet Style

Course : Chili
Serves: 1
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3 cup Chopped onions
2 tablespoons garlic Minced
2 pound Ground turkey
1/4 cup Ground cumin
2 tablespoons Paprika
4 teaspoon Dried hot pepper flakes
16 ounces tomato sauce
3 tablespoons Cier vinegar
3 medium Green peppers -- in 1/2 inch pieces
1/4 cup Vegetable oil
3 pound Boneless beef chuck -- chilli
1/4 cup Chilli powder
1 tablespoons Oregano
2 pieces Bay leaves
1 cup Chicken broth
19 Ounces kidney beans -- drain
6 tablespoons Sour cream

Preparation / Directions:

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

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