* Exported from MasterCook Mac * Turkey Chili Recipe By : CD Serving Size : 1 Preparation Time :0:00 Categories : Chili Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Oil 2 lg Onions -- chopped 2 tb Garlic -- chopped 2 1/2 lb Turkey -- ground 1/4 c Masa harina 28 oz Can whole plum tomatoes -- - drained and chopped 4 c Chicken stock 6 tb Pasilla chili powder 1 tb Cumin -- ground 1 ts Oregano 1 ts Cinnamon 1 ts Black pepper -- freshly ground 1 tb Salt 2 tb Cider vinegar 2 Chipotle chilies in adobo -- - chopped 40 oz Beans Heat the oil in a dutch oven and saute the onions until golden. Add the garlic and saute for another 2 to 3 minutes. Add the turkey and saute until the meat loses its color, stirring to break the meat apart. Sprinkle the masa harian onto the meat and stir to incorporate, cooking for an additional 2 minutes. Add the remaining ingredients (except beans), the reserved tomato juice and 2 cups of chicken stock. Bring to a boil over high heat, reduce the heat to low and simmer, covered, for 1-1/2 hours, stirring occasionally, adding the remaining chicken stock if necessary. Add the beans and continue cooking for 10 to 15 minutes to heat thoroughly. Serve with corn bread, tortillas, diced onions, grated cheese, sour cream, chopped fresh coriander, or anything else you like with your chili. Note: Try and get the ingredients listed. If you use regular chili powder be careful about what it has in it. Most purchased chili powders are a mixture of chili powder, cumin, salt, and other spices. Again, I strongly suggest using the ingredients listed as the taste is well worth the effort. This chili has a nice "earthy" taste with a hint of smokiness imparted by the chipotle chilies in adobo sauce. Beef or pork can be substituted for the turkey. - - - - - - - - - - - - - - - - - - Per serving: 5,857 Cal; 122 g Fat (19% cal from fat); 464 g Protein; 739 g Carbs; 610 mg Cholesterol; 11,355 mg Sodium