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Back to the Family by Art Smith
My favorite thing to do is shop, and one day while shopping I made a great discovery — Dam Good Chili Mix. Following the lead of my mother, I use it to "doctor up" my chili recipe. There are many delicious chilis, but this one seems to always win folks over. When I prepare it for friends, I make extra to store in the freezer. Don't forget to do the same for yourself before it's all gone. It's that good!
Makes 8 Servings


• 2 tablespoons olive oil
• 2 pounds ground turkey (made from both white and dark meat)
• 1 pound Italian turkey sausage, casings removed
• 1 tablespoon smoked paprika
• 2 tablespoons ground Chile Molido or ground red pepper
• 1 onion, chopped
• 2 stalks celery, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (16-ounce) can stewed tomatoes, undrained
• 1 package chili seasoning
• 4 cups chicken broth
• Salt and freshly ground pepper to taste

Heat the olive oil in a large pot over medium heat.

2. Add the ground turkey, turkey sausage, smoked paprika, and Chile Molido. Cook for 6 to 8 minutes, stirring occasionally, or until the meat is done.

3. Add the onion, celery, bell peppers, and garlic and cook until the vegetables are soft.

4. Add the stewed tomatoes, chili mix, and chicken broth, stirring well.

5. Allow the chili to simmer, stirring occasionally.

6. Season with salt and pepper. Delicious served with grated cheese, chopped tomatoes, and corn chips.

See also Turkey Chili 1 in Main Dish Section


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