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Full Online Book HomeLearning KitchenMexican And Hispanic - Turkey Chili By Risag
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Mexican And Hispanic - Turkey Chili By Risag Post by :Bill999 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1013

Click below to download : Mexican And Hispanic - Turkey Chili By Risag (Format : PDF)

Mexican And Hispanic - Turkey Chili By Risag

1 tbsp. chili powder
1 tsp. ground Mexican Oregano
1 tsp. ground basil
1/2 tsp. crushed red pepper flakes
1 tbsp. ground cumin
2 bay leaves
1 tbsp. hot paprika
2 lb. ground turkey
1 onion -- chopped
1/4 cup Worcestershire sauce
1/4 cup beef broth
1 tsp. garlic puree or 2 cloves garlic -- mashed
1 can tomato puree -- (1 oz) (1 to 8)
1 bottle ketchup -- (1 oz) (1 to 8)
salt -- to taste
sour cream -- for topping
chopped scallions -- for topping
chopped cilantro -- for topping
grated cheddar -- for topping


Combine chili powder, oregano, basil, pepper flakes, cumin, bay leaves, and hot paprika. Add ground turkey and mix well. Combine turkey mixture with onion. Place in a large saucepan. Add Worcestershire sauce and beef broth. Cover and cook over medium heat 45 minutes, stirring often.

Add garlic and mix well. Add tomato puree and ketchup. Mix well. Season with salt. Cook over low heat for another 15 minutes, stirring occasionally. Serve hot with toppings of of your choice.

Serves 6-8.

Notes: Original recipe by Evy Rappaport, Beverly Hills, CA included in a book called Pure & Simple, An In Circle Cookbook from Neiman Marcus.
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Serving Ideas : white rice or yellow rice
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