Smoked Jalapeño Chili
In a big pot in a little olive oil, fry up the following.
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 small onion, diced
3 cloves garlic, diced (or more)
When softened, add
1 1/2 pounds ground turkey
Brown in all up. Then add
3 chipotles (smoked jalapeños)
reconstituted, seeded, and minced
1 ounces unsweetened chocolate (a vital ingredient)
2 stalks celery, chopped up
8 ounces canned kidney beans
16 ounces canned crushed tomatoes
Cook for at least an hour over low heat.
Refrigerate overnight. Reheat the next day and add
8 ounces sour cream (you may use reduced low fat sour cream)
This smoothes out the sauce and enhances the flavor but kills the heat. So, adjust heat to personal preference level with chiles of choice. I add about
Tablespoon dried, crushed red pequino chile powder.
Serve over rice if you want.
— John Baker
the Chile-Heads Recipe Collection