1 Red bell pepper, diced
1 Green bell pepper, diced
1 small Onion, diced
3 Cloves garlic, diced, or more
1 -(up to)
1 1/2 lb Ground turkey
3 Chipotles (smoked Jalapenos) reconstituted, seeded, and minced
1/2 -(up to)
1 oz Unsweetened chocolate (a vital ingredient)
2 Stalks celery, chopped up
1 can (8-oz) kidney beans
1 can (16-oz) crushed tomatoes
1 carton (8-oz) sour cream (I used low fat).
1 tbsp Dried, crushed red pequino powder
Rice, if desired
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In a big pot in a little olive oil, fry up the following: 1 red bell pepper, diced, 1 green bell pepper, diced, 1 small onion, diced, 3 (or more) cloves garlic, diced.
When softened, add 1 to 1.5 lbs ground turkey. Brown in all up.
Add 3 Chipotles (smoked jalapenos) reconstituted, seeded, and minced, 0.5 to 1 oz unsweetened chocolate (a vital ingredient), 2 stalks celery, chopped up, 8 oz canned kidney beans, 16 oz canned crushed tomatoes. Cook for at least an hour over low heat. Refrigerate overnight.
Reheat the next day and add 8 oz sour cream (I used low fat). This smooths out the sauce and enhances the flavor but kills the heat. So, adjust heat to personal preference level with chiles of choice. I added about 1 Tb dried, crushed red pequino powder. Serve over rice if you want.
John Baker <bakerj@anser.org>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.
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