“This peppery chili is not for the faint of stomach.” It’s saucy and satisfying—according to my daughter, it’s the one thing she can taste when she has a cold. It also freezes very well.
Margaret Shauers Great Bend, Kansas
Spicy Turkey Chili
2 lbs. ground turkey or turkey sausage
1 large onion, chopped
4 garlic cloves, minced
2 cans (16 oz. each) chili beans, undrained
2 cans (15 oz. each) tomato sauce
1 can (28 oz.) crushed tomatoes
1 ½ cups beef broth or beer
2 to 3 Tbsp. chili powder
2 tsp. Italian seasoning
¼ to ½ tsp. cinnamon
1 jalapeno pepper, finely chopped
Dash cayenne pepper
In a Dutch oven or large soup kettle, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add remaining ingredients.
Bring to a boil; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. 12-14 servings
(Recipe for Spicy Turkey Chili came from tasteofhome.com)
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