1 lb Ground turkey meat
1 tbsp Olive oil
1 tsp Ground cinnamon
2 tbsp Chili powder
1/2 tsp Ground cumin
1/4 cup Sugar
1 tbsp Dried oregano leaves
1/4 tsp Salt
2 Cloves garlic, crushed
1 large White onion, diced large
3 Stalks celery, diced large
2 can (14-oz) dark red kidney beans
2 can (28-oz) whole tomatoes with juice, cut up
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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.
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