Turkey Chili (not Just Any Chili)
2 lbs lean ground turkey (or beef)
1 large onion, coarsely chopped
1 large can (1 lb. 12 oz) tomatoes peeled and diced
1 can (15 oz) tomato paste
1 or 2 cans (15 ½ oz) pinto beans, drained
1 serrano pepper, seeded and chopped
3 tablespoon each Worcestershire and aromatic bitters
1 can (12 oz) beer or 1 ½ cups water
3 cloves garlic, minces or pressed
1 tea spoon crushed red pepper
2 bay leaves
1 tablespoon chili powder
1 tea spoon each ground coriander and ground cumin; thyme leaves and oregano leaves; and dry basil
Crumble beef into a 5-6 quart kettle over medium heat; cook stirring to break up, until browned.
2) Add onion and cook until soft.
3) Stir in tomatoes (break up with a spoon) and their liquid, tomato puree, beans, serrano pepper, Worcestershire, bitters, beer, garlic, bouillon cube, red pepper, bay, chili powder, coriander, cumin, thyme, oregano, basil.
4)Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well blended (about 2 hours).
This is a variation of a recipe from Sunset Magazine in the 80's.