Chili Gourmet Style

      Yield: 1 Servings

      3 c  onions,Chopped

    1/4 c  vegetable oil

      2 T  garlic,Minced

      3 lb boneless beef chuck,chilli

      2 lb turkey   *,Ground

    1/4 c  chilli powder   **

    1/4 c  cumin    **,Ground

      2 T  unsweetened cocoa powder

      2 T  paprika

      1 T  oregano

      4 t  hot pepper flakes  **,Dried

      2    bay leaves

      2    8 oz cans tomato sauce

      1 c  chicken broth

      3 T  cier vinegar

      1    19 oz can kidney beans,drai

      3    green peppers,in 1/2pieces

      6 T  sour cream

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