Your Royko Recipe for October, 2017
Suttle Turkey Chili
Even dedicated carnivores will have trouble believing that this chili contains no beef. Makes 10 1/2 cups.
This recipe comes from Ann Suttle in Florence, Alabama. Cooking Light, Nov./Dec. 1993, Page 123.
1 tbl. vegetable oil
2 lb. Freshly ground raw turkey
1 1/2 cup chopped onions
1 clove minced garlic
2 1/2 cup water
2 tbl. chili powder
1 tbl. dried parsley
1 tsp. paprika
1 tsp. mustard powder
1/8 tsp. salt
2 19-oz. can red kidney beans
1 4-oz. can chopped canned green chiles
1 bay leaf
Heat oil in a large saucepan over medium-high heat. Add turkey, onion and garlic, and cook until turkey is browned (about 9 minutes), stirring to crumble. Drain and wipe drippings from pan with a paper towel.
Return mixture to pan. Add water and remaining ingredients. Bring to a boil; reduce heat and simmer for 1 hour. Uncover and simmer for 1 more hour, stirring occasionally. Discard bay leaf.