| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Red bell pepper; diced |
| 1 |
|
Green bell pepper; diced |
| 1 |
sm |
Onion; diced |
| 3 |
|
Cloves garlic; diced, or more (up to) |
| 1 1/2 |
lb |
Ground turkey |
| 3 |
|
Chipotles (smoked Jalapenos) reconstituted; seeded, and minced (up to) |
| 1 |
oz |
Unsweetened chocolate (a vital ingredient) |
| 2 |
|
Stalks celery; chopped up |
| 1 |
cn |
(8-oz) kidney beans |
| 1 |
cn |
(16-oz) crushed tomatoes |
| 1 |
ct |
(8-oz) sour cream (I used low fat). |
| 1 |
tb |
Dried; crushed red pequino powder |
|
|
Rice; if desired |
INSTRUCTIONS
In a big pot in a little olive oil, fry up the following: 1 red bell
pepper, diced, 1 green bell pepper, diced, 1 small onion, diced, 3 (or
more) cloves garlic, diced.
When softened, add 1 to 1.5 lbs ground turkey. Brown in all up.
Add 3 Chipotles (smoked jalapenos) reconstituted, seeded, and minced, 0.5
to 1 oz unsweetened chocolate (a vital ingredient), 2 stalks celery,
chopped up, 8 oz canned kidney beans, 16 oz canned crushed tomatoes. Cook
for at least an hour over low heat. Refrigerate overnight.
Reheat the next day and add 8 oz sour cream (I used low fat). This smooths
out the sauce and enhances the flavor but kills the heat. So, adjust heat
to personal preference level with chiles of choice. I added about 1 Tb
dried, crushed red pequino powder. Serve over rice if you want.
John Baker <bakerj@anser.org>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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