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| 2 | |
pounds | |
turkey meat | |
| 2 | large | onions, chopped | |||
| 8 + | cloves | garlic, minced | |||
| 1 | 14.5-ounce can | crushed tomatoes | |||
| 4 | 14.5-ounce cans | whole tomatoes, cut up | |||
| 1 | 3-ounce jar | Gebhardt Chili Powder | |||
| to taste | ground red pepper | ||||
| 4 | teaspoons | oregano | |||
| 4 | teaspoons | cumin | |||
| 3 | teaspoons | celery seed | |||
| to taste | salt and pepper | ||||
| 7-8 | 14.5-ounce cans | chili beans | |||
 |
||
| In a skillet, brown turkey
meat with onion, garlic, and salt and pepper. Turn into
large sauce pan. Add tomato sauce and tomatoes; heat to
boiling. Gradually add chili powder (start with about 1/4
cup), red pepper (approx. 1/4 teaspoon), oregano, cumin,
celery seed, and a little garlic salt. Simmer
approximately 45 minutes (add more chili powder during
this time). Add beans. Add more chili powder and seasonings to taste. Cook about 30 - 45 minutes. Serve with shredded cheddar cheese and chopped onions. Mmmmm good! Serves approximately 12 servings. |
