Preparation:
In a kettle, cook the onions in oil, covered over
moderately low heat, stirring occasionally, until
onions are soft. Add the garlic, cook for one minute.
Add the ground beef or turkey, cook over moderate
heat, stirring to break up the lumps. Cook until no
longer pink. Add chilli powder, cumin, cocoa, paprika,
oregano, red pepper flakes and the bay leaves. Cook
the mixture stirring for one minute. Add the tomato
sauce, broth and vinegar, bring the mixture to a boil.
and simmer it covered, stirring occasionally for 75
minutes or until the meat is tender Add the kidney
beans, green pepper and salt and pepper to taste.
Simmer 15 minutes or until bell peppers are tender.
Discard the bay leaves. Ladle the chilli into mugs and
garnish with the scallions and sour cream. Chilli may
be made 3 days in advance. Chilli will improve in
flavor if cooled completely uncovered and then chilled
covered overnight. * Use EITHER turkey or ground meat
**Add these spices gradually until it has reached the
level of spiceness |
