Sunday, February 05, 2006

Nrrr... Nrrr... Chili

Pete's Chili Fresca

2-2.5 lbs. ground turkey (or ground beef)
.5 lbs. sliced turkey
3 Holland peppers
2 frying peppers
3 Carib Chili Peppers
2-5 Habañero or Jalapeño Peppers to taste
2 tbsp. olive oil
1 can (19 oz.) black beans (drained)
1 can (15 oz.) red kidney beans (drained)
2 cans (16 oz. each) diced tomatoes (drained)
3 limes
4 cloves garlic
2 tsp. Cumin
3 tsp. Paprika
2 tsp. Oregano
2 tsp. fresh ground Pepper
4 tsp. chopped Cilantro (optional)

First wash and chop all peppers. Put these in a large bowl and mix. Juice 2 of the 3 limes over this mixture. Peel the garlic, and crush it under a fork. Place this in with the peppers. Juice the remaining lime over the pepper mixture. Chop 1 of the 3 onions and combine with the peppers. Mix thoroughly with clean hands, squeezing together all peppers and coating all of the mixture with the lime juice. Chop the remaining two onions finely, and add with the olive oil and ground turkey to a large pan. Brown the turkey, then add tomatoes, red kidney beans, and black beans. Slice sliced turkey into small strips and add to meat. Now add the pepper mixture. If using Cilantro, add it now. Mix Cumin, Paprika, ground Pepper, and Oregano in a small bowl, and add to the full mix. Simmer for 10 minutes, stirring every 2.5 minutes. After 10-15 minutes, transfer mixture to a crock pot. Cook on high for 30 minutes. Turn heat to low, and simmer for 7.5-8 hours.

I brought this to church this morning for the Chili Cook-Off, and wound up winning a bottle of Merlot. That I gave to my parents: I don't drink.

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