| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground turkey (up to 2-1/2) |
| 2 |
cn |
Black beans (You can soak and cook your own if you've time.) |
| 1 |
lg |
Spanish onion chopped coarsely |
| 3 |
|
Cloves of chopped garlic (I'm not shy about garlic normally but I didn't want to overwhelm the other flavors) |
| 3/4 |
c |
Chopped cilantro |
| 1 |
|
Green bell pepper, chopped finely |
| 1/2 |
c |
Molasses (up to 3/4) |
| 2 1/2 |
oz |
Unsweetened baker's chocolate |
| 1 |
pt |
Heavy stout |
| 4 |
|
Dried Anaheim chilis (chopped or processed through a mill) |
| 1 |
tb |
Ground coriander seeds |
| 2 |
tb |
Grocery store variety chili powder |
| 1 1/2 |
ts |
Black pepper |
|
|
Salt to taste |
| 1/2 |
ts |
White pepper |
| 1/2 |
ts |
Ground sage |
| 1/4 |
ts |
Ground cloves |
| 1/3 |
|
Bottle of "Smokin' Orange" hot sauce (NOTE: this stuff is VERY HOT.) |
INSTRUCTIONS
Hank's chili recipe (Boston area hotluck)
Here's the recipe for the chili I brought to your party. One of the guys I
met there (Bubba) requested it. I don't think I'm on the chiliheads mailing
list, so you can post this if you like. You might also rectify the absence
of my name on that list if you have a minute.
It's a low-cholesterol meal!
Note: Purists sneer at chili with beans but black beans give this chili the
proper flavor and color.
Brown the turkey lightly in a skillet with a little olive oil.
In a crock pot, combine all the other ingredients except for the cilantro.
Add the turkey, straining out any residual liquid. Stir careully. Be sure
to have enough liquid in the pot so that the top layer doesn't dry out
overnight. Use stout, not water. (Try using a little tequila too.) Add the
cilantro about 20 minutes before serving time for best flavor.
Cook on a low setting overnight. Taste in the morning, adjust your
seasonings and enjoy, plain or over rice. Posted to CHILE-HEADS DIGEST V3
#346 by jimm@hi.com (Jim McGrath) on Jun 5, 97
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