INGREDIENTS

INSTRUCTIONS

Date: Wed, 19 Jun 1996 18:50:53 -0400  From: Althea LeBlanc
<TheaLater@AOL.COM> Thanks fellow foodies, for  refreshing me! This is
a recipe that I picked up from Mom and made it  my own after
experimenting for a few years. I never write it down,  and my friends
really like this chili version because it is  different. When someone
asks for the recipe, I do give it to them,  but they always complain
that it doesn't taste the same as the stuff  I made them. That's
because I always tweak the seasonings before  serving, and so it can't
be really measured. I try to, but it changes  all the time. What we are
after here, is a sweet cinnamon taste with  an earthy chili flavor.  In
a large heavy bottomed pot, brown the turkey meat in the olive oil  on
medium high heat. Add the next six items in the ingredient list to  the
browned meat and stir over low heat for a few minutes. Add the  garlic,
onion and and celery, and cook on medium heat until celery is  soft and
onion is transparant, use a little more olive oil if  neccessary. Stir
in the kidney beans and tomatoes and simmer covered  for about 30
minutes on low heat or until kidney beans are soft.  Check if
seasonings are in balance with each other ( not too sweet or  too
spicey). Serve over hot rice. Serves about 8-10 people. Note:
sometimes I use nutmeg or mace. It becomes a whole different chili,
with a sweet undertone. I am not hoarding a secret, honest, I just
don't measure very well.  EAT-L DIGEST 18 JUNE 1996  From the EAT-L
recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Jesus: If only you knew . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 293
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 40.8mg
Sodium: 1241.1mg
Potassium: 826.6mg
Carbohydrates: 41.7g
Fiber: 12.5g
Sugar: 11.2g
Protein: 21.2g