Smoked Jalapeno Chili
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 sm onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 -(up to)
- 1/2 -(up to)
- 1 8-oz ct sour cream
- 2 stalks celery chopped up
- 1 16-oz cn crushed tomatoes
- 1 1/2 lb ground turkey
- 1 8-oz cn kidney beans
- 1 tb dried, crushed red pequino
- 3 chipotles (smoked jalapenos)
- rice if desired
- 1 oz unsweetened chocolate
- 3 cloves garlic diced, or
- Carbohydrate 26.86873519304 g
- Cholesterol 65.08157009375 mg
- Fat 21.889112117735 g
- Fiber 9.95414603811228 g
- Protein 28.7042495328375 g
- Saturated Fat 12.5528956271435 g
- Serving Size 1 1 Serving (291g)
- Sodium 346.0253841065 mg
- Sugar 16.9145891549277 g
- Trans Fat 1.2669850621315 g
- Calories 379 calories
In a big pot in a little olive oil, fry up the following: 1 red bell pepper, diced, 1 green bell pepper, diced, 1 small onion, diced, 3 (or more) cloves garlic, diced. When softened, add 1 to 1.5 lbs ground turkey. Brown in all up. Add 3 Chipotles (smoked jalapenos) reconstituted, seeded, and minced, 0.5 to 1 oz unsweetened chocolate (a vital ingredient), 2 stalks celery, chopped up, 8 oz canned kidney beans, 16 oz canned crushed tomatoes. Cook for at least an hour over low heat. Refrigerate overnight. Reheat the next day and add 8 oz sour cream (I used low fat). This smooths out the sauce and enhances the flavor but kills the heat. So, adjust heat to personal preference level with chiles of choice. I added about 1 Tb dried, crushed red pequino powder. Serve over rice if you want. John Baker <bakerj@anser.org> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
