"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken/ Turkey Wing Chili Recipe

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This recipe for Chicken/ Turkey Wing Chili, by , is from Brooke Central School Grade 8 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wyatt Grover, French Immersion


2 tablespoons extra virgin olive oil
2 pounds ground chicken or turkey
2 large carrots, peeled and finely chopped
1 large onion, chopped
4 ribs celery with leafy tops, finely chopped
4 cloves garlic, chopped
1 tablespoon smoked sweet paprika
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
2 cups chicken stock
1/2 cup hot sauce
1 can tomato sauce (15 ounces)
1 can stewed or crushed tomatoes (15 ounces)
1 sack whole grain tortilla chips, lightly crushed
A handful of flat leaf parsley, chopped

1. Place a large pot over medium-high heat with the oil, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.
2. Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.
3. Add the hot sauce, tomato sauce and the stewed or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.

Top each serving of Chicken Wing Chili with a few chips and a dollop of Sour Cream/Greek yogurt!

We also make this in the crock pot! Cook the meat and place all the other ingredients. Once the carrots are done to your liking- ENJOY!

Personal Notes:
Personal Notes:
Itís my favourite because I can make it extra spicy and itís healthy!




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