Smoked jalapeno chili

8 Servings

Ingredients

Quantity Ingredient
1 Red bell pepper; diced
1 Green bell pepper; diced
1 small Onion; diced
3 Cloves garlic; diced, or more (up to)
1½ pounds Ground turkey
3 Chipotles (smoked Jalapenos) reconstituted; seeded, and minced (up to)
1 ounce Unsweetened chocolate (a vital ingredient)
2 Stalks celery; chopped up
1 can (8-oz) kidney beans
1 can (16-oz) crushed tomatoes
1 carton (8-oz) sour cream (I used low fat).
1 tablespoon Dried; crushed red pequino powder
Rice; if desired

Directions

In a big pot in a little olive oil, fry up the following: 1 red bell pepper, diced, 1 green bell pepper, diced, 1 small onion, diced, 3 (or more) cloves garlic, diced.

When softened, add 1 to 1½ lbs ground turkey. Brown in all up.

Add 3 Chipotles (smoked jalapenos) reconstituted, seeded, and minced, ½ to 1 oz unsweetened chocolate (a vital ingredient), 2 stalks celery, chopped up, 8 oz canned kidney beans, 16 oz canned crushed tomatoes. Cook for at least an hour over low heat. Refrigerate overnight.

Reheat the next day and add 8 oz sour cream (I used low fat). This smooths out the sauce and enhances the flavor but kills the heat. So, adjust heat to personal preference level with chiles of choice. I added about 1 Tb dried, crushed red pequino powder. Serve over rice if you want.

John Baker <bakerj@...>

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