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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This peppery chili is not for the faint of stomach, assures Margaret Shauers of Great Bend, Kansas. It's saucy and satisfying-according to my daughter, it's the one thing she can taste when she has a cold. It also freezes very well, adds Margaret. Ingredients:
2 pounds ground turkey or turkey sausage |
1 large onion, chopped |
4 garlic cloves, minced |
2 cans (16 ounces each) chili beans, undrained |
2 cans (15 ounces each) tomato sauce |
1 can (28 ounces) crushed tomatoes |
1-1/2 cups beef broth or beer |
2 to 3 tablespoons chili powder |
2 teaspoons italian seasoning |
1/4 to 1/2 teaspoon ground cinnamon |
1 jalapeno pepper, finely chopped |
dash cayenne pepper |
Directions:
1. In a Dutch oven or large soup kettle, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add remaining ingredients.
2. Bring to a boil; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Yield: 12-14 servings (3-1/2 quarts).
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