Disappearing Act Chili

By Joseph Arlukiewicz 

was in the

“Richard Simmons – Cookin’ on Broadway” Food Mover cookbook

I have been making this chili for 15 year – it has so much flavor.  But I use ground turkey instead of the very lean ground beef that it calls for.  You have to try this chili because it has so much flavor…that my son likes eating it and always is very happy when I tell him that I’m gonna make it.

2 Tbsp.  olive oil

2 lbs. very lean ground beef or ground turkey

1  1/2 chopped onions

2 chopped garlic cloves

1  1/2 Tbsp. ground cumin

2    28 oz.  cans diced tomatoes in juice

1  15 oz. can dark red kidney beans

1  15 oz. can pinto beans

2 chopped jalapeno peppers

2 Tbsp. pepper sauce (tabasco)

2 tsp. salt

1/2 cup low fat shredded cheddar

Heat oil in 5 quart pot over medium heat.  Add beef/turkey and cook until well browned; remove from heat to another bowl with slotted spoon to keep drippings in pot.

Add onion and garlic to drippings, and cook over medium heat about minutes or until slightly opaque.

Return meat to pot and add cumin.  Cook for another 5 minutes to blend.

Then stir is diced tomatoes, with their liquid, pinto beans, kidney beans, green chilies, hot sauce and salt.  Heat to boiling over high heat.  Reduce heat to low and let simmer for about 30 – 60 minutes, depending on consistency, stirring occasionally.

Serve each cup of chili with 1 tablespoon of shredded cheddar.       8 (1 cup)servings