Yield: 1 Servings
3 cup onions, Chopped
1/4 cup vegetable oil
2 Tbsp garlic, Minced
3 lb boneless beef chuck, chilli
2 lb turkey *, Ground
1/4 cup chilli powder **
1/4 cup cumin **, Ground
2 Tbsp unsweetened cocoa powder
2 Tbsp paprika
1 Tbsp oregano
4 tsp hot pepper flakes **, Dried
2 bay leaves
2 8 oz can s tomato sauce
1 cup chicken broth
3 Tbsp cier vinegar
1 19 oz can kidney beans, drai
3 green peppers, in 1/2pieces
6 Tbsp sour cream
In a kettle, cook the onions in oil, covered over moderately low
heat, stirring occasionally, until onions are soft. Add the garlic, cook
for one minute. Add the ground beef or turkey, cook over moderate
heat, stirring to break up the lumps. Cook until no longer pink. Add
chilli powder, cumin, cocoa, paprika, oregano, red pepper flakes and
the bay leaves. Cook the mixture stirring for one minute. Add the
tomato sauce, broth and vinegar, bring the mixture to a boil. and
simmer it covered, stirring occasionally for 75 minutes or until the
meat is tender Add the kidney beans, green pepper and salt and pepper
to taste. Simmer 15 minutes or until bell peppers are tender. Discard
the bay leaves. Ladle the chilli into mugs and garnish with the
scallions and sour cream. Chilli may be made 3 days in advance.
Chilli will improve in flavor if cooled completely uncovered and then
chilled covered overnight. * Use EITHER turkey or ground meat **Add
these spices gradually until it has reached the level of spiceness
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