 |
Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 10 |
|
Passed on to me by Mrs. Burke Source: BH&G, Jan. 1989 Ingredients:
2 lbs ground turkey |
2 (16 ounce) cans tomatoes |
31 ounces red kidney beans, drained |
8 ounces tomato sauce |
1/2 cup onion, chopped |
1/4 cup dry red wine |
2 tablespoons chili powder |
1 teaspoon dried parsley flakes |
3/4 teaspoon dried basil |
3/4 teaspoon dried oregano, crushed |
1/2 teaspoon black pepper |
1/2 teaspoon ground cinnamon (optional) |
1 garlic clove, minced |
1/2 teaspoon ground red pepper |
1 bay leaf |
Directions:
1. In a 4-quart Dutch oven cook the turkey till no longer pink. Drain off.
2. fat. Stir in undrained tomatoes, drained kidney beans, tomato sauce,.
3. onion, wine, chili powder, parsley flakes, basil, oregano, black pepper,.
4. cinnamon, garlic, red pepper, and bay leaf.
5. Bring to a boiling; reduce heat.
6. Simmer, covered, about 2 hours; stir.
7. occasionally.
8. Garnish with green or yellow pepper rings.
|
|