Hey, Serenetabbie! OT, but I am saving some hollyhock seeds for you!
Okay, Ladies, I'm gonna try to post the turkey chili recipe again. Really, it's worth the wait. In fact...maybe I'll change out my wednesday dinner and make chili instead...
Mimi's Chili (with turkey)
This makes a big pot, and freezes well. We will make it for large gatherings, and also just make it for us and freeze half for a "rainy day."
*Coupla tablespoons pure olive oil
*Large white onion, chopped into about one inch chunks
*6-8 cloves of garlic, pressed or minced (or more, if the cloves are small and/or you just really like garlic...I do!)
*salt and pepper to taste for onions, garlic, and meat
*1-3 pounds of ground turkey, depending on how meaty you like it and/or how many people you're feeding
*1 LARGE (40oz)can Brooks brand Chili HOT beans. DON'T drain the sauce out!
*1 Fifteen ounce can of dark red kidney beans, drained of liquid (I just buy store brand)
*1.5 small bottles (dunno, not single serving, but not the 64 oz...usually on the top shelf!) of SPICY V8 juice (yes, V8. trust me, it's good).
*1-2 yellow and/or orange bell pepper, chopped into 1 inch chunks (depending on how much you like peppers...I love em, but my dh won't eat em, so I just use one pepper, or I'd be eating a LOT of peppers!)
*more salt and pepper to taste, if needed
*1/8 tsp chili powder (more if you like it spicier, but this give it just enough kick for us, without burning off our taste buds...remember that you're using the spicy hot beans and the spicy v8, too)
Saute the onions and garlic in oil, with salt and pepper. When the onions are starting to look golden around the edges, add the turkey, and brown that.
When the turkey is browned, DO NOT drain the juices...it's where all the onion and garlic flavor is hiding! Dump in chili hot beans, sauce and all. Add kidney beans (without fluid from can). Add V8, bell pepper, chili powder. Stir. Bring to boil, then turn down to simmer. We never cook less than an hour, and usually strive for a minimum of four. Six to eight is the best, but we don't always have that time...the longer it cooks the better the flavors meld. I keep the lid on for the initial hour (if I only have an hour total cook time, then I cook with it on for a half hour), and then keep it part on, part off until it reaches the consistency I like best.
Usually we just serve it with corn-bread and sharp cheddar cheese, but dh also likes it with mashed potatoes...that's a new trend, started by somebody who doesn't like "soup" though...so take that with a grain of salt!
Hope you like it...we do!