Spicy Turkey Chili

_DSC1546(And this one won’t make the smoke alarm go off!)

Serves 6

1/3 cup chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 tablespoons vegetable oil
2 medium large onions, cut into medium dice
3 lbs ground chicken or turkey
1 can (28 ounces) crushed tomatoes
1 quart chicken broth
2 can (16 ounces each) pinto beans, drained and rinsed
6 medium garlic cloves, minced
1 ounces bitter-or semisweet chocolate
1 1/2 tablespoons cornmeal

In a small skillet, heat chili powder, oregano, and cumin over low heat, stirring constantly, until spices are warm, darker in color, and fragrant, being careful not to burn them.  In a soup kettle, sauté onions until soft, 4 to 5 minutes then add ground meat.  Cook until it loses its raw color.  Add the spice mix.  Then stir in tomatoes, and broth; bring to a simmer. Reduce heat to low and simmer uncovered, stirring occasionally, until flavors blend, about 30 minutes. Stir in beans, garlic, and chocolate; simmer to blend flavors, about 5 minutes. Sprinkle cornmeal over chili and stir in. Simmer to thicken chili, 1 to 2 minutes longer. Serve.

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