Art's spicy turkey chili

2 1/2  Pounds        Ground Turkey
   4      Large         Onions
   2      Whole         garlics
   1                    Green Pepper
   2      Small         Cans Unsalted Mushrooms
   2      Jars          Hot Salsa (Or Your Own)
   5      Cans          Unsalted Whole Tomatoes
   5      Cans          Kidney Beans
   4      Small         Cans Tomato Sauce
   2      Medium        Cans Tomato Paste
     1/2  Cup           Kahlua or Bourbon
   2      Cups          Fresh Cilantro
                        Jalapeno Peppers (To Taste)
                        
   3      Tablespoons   parsley
   5      Tablespoons   Ground Cumin
   1      Teaspoon      Ground Cinnamon
   1      Tablespoon    basil
   2      Teaspoons     Cayenne -- Level
   3      Tablespoons   Chili Powder
   1      Tablespoon    Oregano
   3      Tablespoons   garlic Powder
   1      Tablespoon    Black Pepper
   2      Tablespoons   Liquid Hot Sauce

Brown turkey, drain and place in a large cooking pot.  Roughly chop onions
and 
green pepper in food processor.  Finely chop garlic, cilantro, and jalapeno
pep
pers.  Saute chopped vegetables and add to pot.  Add remaining ingredients
(exc
luding spices) to pot.	Cook over medium heat for about 1/2 hour, stirring
freq
uently.  Add spices, one at a time, stirring well between each addition. 
Simme
r for another 1/2 hour, stirring frequently.  Adjust spices to taste. 
Simmer f
or another 1/2 hour, stirring frequently.  Again adjust spices to taste.

This recipe makes about 10 quarts of mildly-spiced chili and serves about
20 pe
ople.  Serve plain or over spaghetti, baked potato or rice, with grated
low-fat
  cheese and chopped onions on the side.  tortilla chips or browned chunks
 of It
alian bread are also good on the side.	The chili freezes well.  Freeze in
plas
tic quart containers for quick 2 or 3 person meals.  

Approximately 100 calories per serving, 3 grams of fat, and 41 mg sodium.
(July
 27, 1989) 
Formatted for MC by the Beach_Bum@usa.net