Art's Spicy Turkey Chili

2 1/2 Pounds Ground Turkey

4 Large Onions

2 Whole Garlics

1 Green Pepper

2 Small Cans Unsalted Mushrooms

2 Jars Hot Salsa (Or Your Own)

5 Cans Unsalted Whole Tomatoes

5 Cans Kidney Beans

4 Small Cans Tomato Sauce

2 Medium Cans Tomato Paste

1/2 Cup Kahlua or Bourbon

2 Cups Fresh Cilantro

Jalapeno Peppers (To Taste) <SPICES> 3 Tablespoons Parsley

5 Tablespoons Ground Cumin

1 Teaspoon Ground Cinnamon

1 Tablespoon Basil

2 Teaspoons Cayenne -- Level

3 Tablespoons Chili Powder

1 Tablespoon Oregano

3 Tablespoons Garlic Powder

1 Tablespoon Black Pepper

2 Tablespoons Liquid Hot Sauce

Brown turkey, drain and place in a large cooking pot. Roughly chop onions and green pepper in food processor. Finely chop garlic, cilantro, and jalapeno pep pers. Saute chopped vegetables and add to pot. Add remaining ingredients (exc luding spices) to pot. Cook over medium heat for about 1/2 hour, stirring freq uently. Add spices, one at a time, stirring well between each addition. Simme r for another 1/2 hour, stirring frequently. Adjust spices to taste. Simmer f or another 1/2 hour, stirring frequently. Again adjust spices to taste.

This recipe makes about 10 quarts of mildly-spiced chili and serves about 20 pe ople. Serve plain or over spaghetti, baked potato or rice, with grated low-fat cheese and chopped onions on the side. Tortilla chips or browned chunks of It alian bread are also good on the side. The chili freezes well. Freeze in plas tic quart containers for quick 2 or 3 person meals.

Approximately 100 calories per serving, 3 grams of fat, and 41 mg sodium. (July 27, 1989)

Formatted for MC by the Beach_Bum@usa.net