Preheat a large pot, pref. a Dutch oven. When hot, heat oil. Add the turkey, stirring to break up the lumps, and cook until browned and you see no more pink. Add the onion and garlic and cook until onion is tender. Drain off as much fat as possible. Place meat back in and add salt, cayenne, mexican oregano, cumin and chile powder. Add the tomatoes, tomato sauce and beans. Mix well. Bring to a simmer. Correct seasoning with salt and pepper.

Simmer for 1/2 hour uncovered. Then simmer for 1-1/2 hours covered.

If the chili is too thick, add either tomato juice or water.

Serve garnished with any or all of the garnishes listed. Also put it over some cooked rice (I used bulghur wheat).

From: RisaG
Posted By: RisaG,radiorlg@yahoo.com. Via: Chile Head Mailing List
Post Date: Sun, 7 Oct 2001