Turkey chili from The New Boston Globe Cookbook: More Than 200 Classic New England Recipes, from Clam Chowder to Pumpkin Pie by Sheryl Julian

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on September 09, 2012

    p. 215 One thing I’ve come to expect from chili is a highly seasoned, flavourful dish. This recipe is no exception though the seasoning did need a nudge to suit our tastes. Prep for this dish is quick and easy. At the point the chili was supposed to be done, it was too loose for me with lots of liquid. While the fresh flavours of the vegetables, especially the peppers shone through, I felt the dish was missing something and what it was missing, in my view, was chili powder. To be honest, this is the first chili I’ve made that didn’t call for chili powder. I have a medium hot version from The Spice House and after adding a heaping tbsp I felt all was right in the chili world and the flavours were balanced. I simmered the open pot for an hour before serving. This produced a hearty, flavourful dish that we enjoyed. When we have the leftovers, I’ll add some grated cheese as well. I’d make this again w the changes noted. Photos here: http://chowhound.chow.com/topics/867395#7576000

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