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.

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