TEX-MEX TURKEY CHILI

      Title: TEX-MEX TURKEY CHILI - SOUTHERN
  Categories: Ethnic, Chili, Low-cal, Turkey
       Yield: 4 Servings
  
 MMMMM---------------------LIZ JONES VXRF36B--------------------------
       2    Turkey thighs
       1 c  Boiling water
      28 oz Tomatoes with liquid
       2    Large onions; chopped
       3    Green peppers;seeded/chopped
       2    Garlic cloves; minced
       2 ts Chili powder; or more
   1 1/2 ts Cumin
     1/2 ts Dried oregano
            Salt & fresh-ground pepper
     1/4 c  Extra sharp shredded cheese;
            -Cheddar, jack, optional
  
   Put turkey thighs on a chopping board; slice meat away from the
   bones. Cut meat in 1-inch cubes, discard skin. Spray a non-stick pot
   (or pressure cooker) with cooking spray for no-fat frying. Add cubed
   meat. Brown over moderate heat in its own melted fat (no added oil
   needed). Remove from flame and stir boiling water into juices in pot.
   Pour liquid into a cup, set aside until fat rises to surface. With a
   bulb-type baster, skim off and discard surface fat.  Return
   fat-skimmed liquid to pot. (Bones may be added for flavor and removed
   before serving.) Add all remaining ingredients except cheese.  Cover,
   simmer over low heat until tender, about 1 hour in conventional pot,
   or 20 minutes in pressure cooker. Uncover, continue to simmer until
   most of the liquid evaporates and chili is thick. Spoon into serving
   dish.  Top with cheese. The Tampa Tribune, Feb. 1993.
[ add our full cookbook to your website ] [ Search The Cookbook ]