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Chef with red wine glass

INDIAN CAMP CHILI STEW

 

Mary Mac's Tea Room
by John Ferrell

Serves 16 To 20


INGREDIENTS

    1 pound ground beef
    1 pound ground sweet Italian sausage
    1 pound lean ground turkey
    3 medium, sweet onions, diced
    2 tablespoons olive oil
    2 heads of garlic, cloves separated and peeled, then minced
    3 (28-ounce) cans whole tomatoes, crushed by hand with the juices reserved
    4 (16-ounce) cans dark red kidney beans, drained and rinsed
    2 (14-ounce) cans diced tomatoes, undrained
    2 (11-ounce) cans whole kernel corn, undrained
    1 (10-ounce) can tomatoes with diced hot green peppers
    1 (l5-ounce) can tomato sauce
    1 (6-ounce) can tomato paste
    1 yellow bell pepper, diced
    1 red bell pepper, diced
    1 green bell pepper, diced
    1 tablespoon chili powder
    1 tablespoon dried basil
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    1 teaspoon crushed red pepper flakes
    1 teaspoon chipotle chili powder
    1 teaspoon garlic powder
    1 teaspoon Greek seasoning
    2 cups water
    2 (9-ounce) packages fresh spinach
    Sour cream, for garnish
    Grated Cheddar cheese, for garnish


DIRECTIONS

In a large frying pan, combine the beef, sausage, and turkey with 1 cup of the diced onions. Cook over medium-high heat until the meat is browned and crumbly. Drain the liquid.

To a large stockpot, add the olive oil and garlic and cook over medium heat until the garlic is softened, 2 to 3 minutes. Add the crushed tomatoes and their juices. Add the remaining onions and mix well. Add the drained beef, sausage, and turkey mixture, and the remaining ingredients except the spinach and garnishes. Stir well and bring to a boil, then reduce the heat, cover, and simmer for at least 1 hour before serving. Adjust the seasonings to taste.

To serve, place a few leaves of fresh spinach in each bowl, ladle the chili over the spinach, and top with a dollop of sour cream and freshly grated Cheddar cheese.

 

 

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