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This recipe for SOUP ~ CHILI TANGY TURKEY, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, October 18, 2008


3 lbs. lean ground turkey - fresh
3 onions, chopped
2 red bell peppers; chopped, seeded
3 cans chili beans
10 over-ripe tomatoes
2 - 12 oz. tomato paste
1 T. poultry seasoning
1 T. sugar
2 T. fresh ground black pepper
2 T. light virgin olive oil
1/4 c. flour
1 small green tobasco sauce, bottle

salt to taste

Dice onions and pepper, then saute in large pan with olive oil. When lightly brown, add turkey and cook on high until totally browned.

While browning, "mush" tomatoes (by hand) into a large pot. Add tomato paste, beans, poultry seasoning, sugar, pepper and salt.

Place all in roaster pan and bring to boil on high heat; cover and simmer for 1 1/2 hours. If chili is too thick - thin with tomato sauce. If chili is too thin - thicken with flour. Stir occasionally.

After 1 1/2 hours add hot sauce and simmer for an additional 2 hours. Serve with favorite chili toppings. Freezes well.




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