live oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and
nd add Chipoltle chili powder to taste, regular chili powder, and onions
Cook turkey, onion, and green pepper in a large soup pot or Dutch oven over medium heat until turkey is no longer pink, about 10 minutes, stirring often; rain excess grease. Stir stewed tomatoes, chili beans, kidney beans, pinto beans, black beans, jalapeno pepper, garlic, chili powder, molasses, cumin, bouillon cube, oregano, salt, and cayenne pepper into turkey mixture.
Bring chili to a boil, reduce heat to low, and cover pot. Simmer until vegetables are tender and flavors have blended, about 20 minutes.
*All turkey is fine, too.
small bowl, combine the chili powder, salt, and cayenne. Rub
In a large nonstick skillet over medium-high heat, brown the turkey.
Add everything else but the rice, and cook over low heat for 10 minutes. Serve over rice.
Makes 4 servings. Calories per serving: 407; Protein: 30 g; Carbs: 52 g; Fat: 11 g; Saturated fat: 3 g; Sodium: 1,578 mg; Fiber: 9 g.
Saute turkey with onion.
Mix package of chili as directed on package and mix with turkey.
In a large pot combine kidney beans and tomato sauce.
Stir in chili and turkey.
Mix well.
Simmer as directed on package of chili.
br>Add the ground turkey and cubed turkey and cook over moderate
Brown the beef until cooked and drain off grease.
Saute onions, green peppers and garlic in butter; drain and add to beef. Saute bacon until crisp and drain off fat.
Crumble and add to beef with jalapeno peppers, chili powder, red pepper, cayenne pepper, salt and oregano.
Stir in water, tomato paste and barbecue sauce; bring to a boil.
Simmer for one hour.
Stir in beans.
Cover and continue simmering for 30 minutes.
or gravy.
Rinse turkey with cold running water and
he ingredients.
Brown the turkey and sausage together in the
Place onions in large Dutch oven with 1 tablespoon olive oil; cook until tender.
Add turkey, pepper and oregano; cook until done and remove grease.
Add the 2 cans of tomatoes (chopped), the 2 cans of green chilies, garlic and 1/4 cup chili powder.
Simmer for 1 1/2 hours.
Add remaining chili powder and chili beans and cook for 20 minutes longer.
Serve with cheese, lettuce, sour cream and corn chips.
ve Chasen stopped making the chili himself) is a quarter
Preheat oven to 350\u00b0. In small bowl, blend all ingredients except turkey. Let stand 5 minutes. In roasting pan, place turkey, breast side up. Brush soup mixture onto turkey; tent with aluminum foil. Roast 1 hour, basting once. Remove foil and continue roasting 1 hour or until meat thermometer reaches 175\u00b0. Let stand, tented with aluminum foil,
10 minutes. Makes about 6 servings.
Brown ground beef, onions and celery in a large pan.
Drain off fat.
Add canned ingredients and chili powder.
Cook on low 1 1/2 hours.
Heat oil in a large, deep saute pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. Add tomatoes, broth and hominy; bring to simmer. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes. Stir in cilantro. Serve with tortilla or corn chips if you like.
he jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano
ith a copy of this recipe: http://www.guardian.co.uk
Follow directions on back of bean bag for soaking beans and cooking.
After beans are cooked, saute onion, garlic and sausage in a pan (I squeeze the sausage out of the casing), until meat is brown.
Add tomatoes, lemon and contents of chili packet.
Simmer 5 minutes, then add to bean pot.
Simmer 30 minutes.
o a boil. [Start cooking chili while waiting for it to