| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | T | Olive oil |
| 1 | Onion, diced | |
| 4 | Pressed or minced garlic | |
| cloves | ||
| 1 | lb | Ground turkey |
| 1 | 14.5 oz diced tomatoes | |
| including juice | ||
| 2 | t | Cumin |
| 1 | t | Coriander |
| 1/8 | t | Cayenne |
| A few shakes of Tabasco | ||
| 3 | c | Water, up to 4 |
| 2 | Bouillon cubes | |
| 2 | T | Corn meal, masa harina or |
| two raw corn tortillas | ||
| torn | ||
| into pieces | ||
| 1 | 15 oz pinto beans or 1 | |
| cup dry beans soaked | ||
| overnight | ||
| 1 | c | Dry red wine |
| 2 | 4-oz diced green chiles | |
| or | ||
| 1 | c | Frozen diced, or |
| 5 | Fresh mild to medium green | |
| chilies roasted peeled | ||
| seeded and diced up to | ||
| Salt | ||
| Corn tortillas | ||
| Shredded cheddar and/or | ||
| Monterey jack cheese |
INSTRUCTIONS
6 Complete title: Chili Verde con Carne Y Frijoles (Green chili with meat and beans) or: Chili Mio In a large, heavy soup pot, saute onion and garlic in olive oil. Push to sides of pan, add ground turkey and brown. Add tomatoes and spices, stir all together. Cook over medium heat for twenty minutes or so. Add 3 cups water and bouillon cubes. Mix the corn meal with a little water and add to pot. Add pinto beans. Allow the mix to come to a boil; reduce to a simmer, and simmer for one hour or more (this is one of those dishes that tastes better when the flavors have plenty of time to blend). Add more water if necessary. The mixture should have a stew-like consistency. Salt to taste. Add red wine and green chili, simmer for another half hour or more (or, turn off heat and refrigerate; reheat before serving). To serve: Spray corn tortillas lightly with cooking spray. Place in 350 degree oven on cookie sheet, or drape over small round oven-safe shapes (such as dessert cups, upside down) to make a somewhat cup-shaped tortilla. Bake for about five minutes. Place a tortilla in a bowl, ladle chili over, and top with shredded cheese. Serves at least six hungry people. Leftovers freeze well. Posted to bbq-digest by PhantomBBQ@aol.com on Jan 31, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2351
Calories From Fat: 798
Total Fat: 90g
Cholesterol: 313mg
Sodium: 6465.2mg
Potassium: 4324.6mg
Carbohydrates: 244.8g
Fiber: 42.8g
Sugar: 16.2g
Protein: 146g