Tex-mex turkey chili - southern style

4 Servings

Ingredients

Quantity Ingredient
2 Turkey thighs
1 cup Boiling water
28 ounces Tomatoes with liquid
2 Large onions; chopped
3 Green peppers;seeded/chopped
2 Garlic cloves; minced
2 teaspoons Chili powder; or more
1½ teaspoon Cumin
½ teaspoon Dried oregano
Salt & fresh-ground pepper
¼ cup Extra sharp shredded cheese; Cheddar, jack, optional

Directions

LIZ JONES VXRF36B

Put turkey thighs on a chopping board; slice meat away from the bones. Cut meat in 1-inch cubes, discard skin. Spray a non-stick pot (or pressure cooker) with cooking spray for no-fat frying. Add cubed meat. Brown over moderate heat in its own melted fat (no added oil needed). Remove from flame and stir boiling water into juices in pot.

Pour liquid into a cup, set aside until fat rises to surface. With a bulb-type baster, skim off and discard surface fat. Return fat-skimmed liquid to pot. (Bones may be added for flavor and removed before serving.) Add all remaining ingredients except cheese. Cover, simmer over low heat until tender, about 1 hour in conventional pot, or 20 minutes in pressure cooker. Uncover, continue to simmer until most of the liquid evaporates and chili is thick. Spoon into serving dish. Top with cheese. The Tampa Tribune, Feb. 1993.

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