Mar. 5th, 2005

2.5 lb lean ground turkey
2 Cloves garlic, finely chopped
2 Med. Onions, chopped
6 tsp. chili powder
2 cans of Beer -- I switch it up, but i like a beer with a strong flavor. Light beers will add nothing to the chili. GO for bitters.
2 chopped green chilies -- or more if you like it spicay
1 teaspoon oregano -- I've been using mexican oregano for this. There IS a difference.
1 teaspoon ground cumin
5 15 oz. Cans of stewed tomatoes (diced) (Or the larger cans are a better idea. Fewer cans to open. It's what I had)
as much cayenne pepper as you can stand
2 6 oz cans of tomato paste
Salt to taste
2 cups of uncooked black, red, pinto or whatever the heck beans you like. Ok, if you want to use canned beans, suit yourself. It's certainly easier.
Extra hot additions if desired: add 2 chopped red chili pods or 2 Jalapeno peppers

Rinse and pick over the beans. Cook them in 4 cups of water for 1-2 hours until beans are grown to their full size and tender.

Combine the turkey, onions and garlic in a skillet and sear until the meat is lightly browned.

Transfer this mixture to a large pot, add the remaining ingredients, and bring to a boil. Reduce the heat and simmer for 1 hour. I'm pretty sure sticking all this in a crockpot and cooking all day will net you a very nice chili.

Put a dallop of sour cream (fat free works just fine here--trust me), and cheese. And if you like 'em, some cut raw onion.

Makes 8 servings, about 2 cups each. 6 weight watchers point per bowl, and the bowl is quite filling.

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