INGREDIENTS

INSTRUCTIONS

From: Bulldogfla <Bulldogfla@aol.com>
1. Preheat broiler. Core and cut tomatoes in half lengthwise. Place
tomatoes cut side down on an aluminum-lined broiler pan and broil until
skins completely char, 12 to 15 minutes. Remove the pan from broiler and
pull off the skins with a fork. Discard the skins
2. Meanwhile, heat the oil for 30 seconds in a large nonstick skillet over
medium high heat. Add the shallots and cook, stirring until soft and trans-
lucent, about 3 minutes. Crumble the ground turkey into the skillet, season
to taste with salt and pepper, and cook, stirring, until turkey and
shallots are lightly browned, about 5 minutes. Add the chili powder and
cook, stirring to coat the meat, about 1 minute. Add the tomatoes, paprika,
oregano, cumin, tomato paste, kidney beans, plus 1/2 to 1 cup water. Bring
the mixture to a boil, stirring to break up the tomatoes with the back of a
wooden spoon. Reduce heat to medium-low and simmer, covered, for 20
minutes, stirring occasionally. Taste and adjust seasonings to taste.
3. While the chili cooks, bring 4 quarts water to a boil in a large covered
pot. If you like add 2 teaspoons of salt. Add pasta, stir, and partially
cover the pot until water returns to boil. Immediately remove cover, stir
again, and cook spaghetti just until al dente. Drain and pile pasta into 6
bowls. Spoon chili on top. Sprinkle with cheddar cheese.
SERVE IMMEDIATELY.
Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998

A Message from our Provider:

“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””