Hank's hot lava chili

1 Servings

Ingredients

Quantity Ingredient
2 pounds Ground turkey (up to 2-1/2)
2 cans Black beans (You can soak and cook your own if you've time.)
1 large Spanish onion chopped coarsely
3 Cloves of chopped garlic (I'm not shy about garlic normally but I didn't want to overwhelm the other flavors)
¾ cup Chopped cilantro
1 Green bell pepper, chopped finely
½ cup Molasses (up to 3/4)
2½ ounce Unsweetened baker's chocolate
1 pint Heavy stout
4 Dried Anaheim chilis (chopped or processed through a mill)
1 tablespoon Ground coriander seeds
2 tablespoons Grocery store variety chili powder
1½ teaspoon Black pepper
Salt to taste
½ teaspoon White pepper
½ teaspoon Ground sage
¼ teaspoon Ground cloves
⅓ Bottle of \"Smokin' Orange\" hot sauce (NOTE: this stuff is VERY HOT.)

Directions

Hank's chili recipe (Boston area hotluck) Here's the recipe for the chili I brought to your party. One of the guys I met there (Bubba) requested it. I don't think I'm on the chiliheads mailing list, so you can post this if you like. You might also rectify the absence of my name on that list if you have a minute.

It's a low-cholesterol meal!

Note: Purists sneer at chili with beans but black beans give this chili the proper flavor and color.

Brown the turkey lightly in a skillet with a little olive oil.

In a crock pot, combine all the other ingredients except for the cilantro.

Add the turkey, straining out any residual liquid. Stir careully. Be sure to have enough liquid in the pot so that the top layer doesn't dry out overnight. Use stout, not water. (Try using a little tequila too.) Add the cilantro about 20 minutes before serving time for best flavor.

Cook on a low setting overnight. Taste in the morning, adjust your seasonings and enjoy, plain or over rice. Posted to CHILE-HEADS DIGEST V3 #346 by jimm@... (Jim McGrath) on Jun 5, 97

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