DIRECTIONS
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- In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed. |
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- Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour. |
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- Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired. |
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- After about 30 minutes, mix some of the liquid from the chili to the flour/water mixture and mix util smooth. Slowly add to chili (to thicken). |
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- Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.Makes about 12 cups. Serves 8. The chili may be made in advance and chilled for 2 days, or frozen for 2 months. |
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