2 pounds ground turkey
2 cups finely chopped onion
1 or 2 dried chilies
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. salt
1/4 tsp. ground cloves
1 28-oz. can whole peeled tomatoes, undrained, coarsely chopped
1/2 cup orange juice
1/2 cup water
1/4 cup tomato paste

In a skillet, brown ground turkey.  Add onions, cook about 5 minutes until onions are softened.

Crush chilies into fine flakes.  Add chilies, garlic, cumin, salt and cloves to skillet.  Stir in tomatoes, orange juice, water, and tomato paste.  Bring to a boil. Reduce heat to low.  Cover and simmer 1 1/2 hours, stirring occasionally.

Uncover skillet.  Increase heat to medium-low.  Cook chili 10 to 15 minutes or until thickened slightly, stirring frequently.

We also like to use a slow cooker and allow the chili to cook all day.  Adjust the amount of chilies you use to taste.  For a little more "heat", we dice up a habanero pepper as well.

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