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Showing 1-2 of 2
on October 15, 2010
Yum! I've made this several times and it's really great. I agree with Picholine that the initial cooking of the meat and spices before adding liquid is key. The cocoa and cinnamon add a fantastic flavor, but my friends can never guess what it is. I also love to make this and take it to work to nuke at the office. Thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Literary Mom
on June 26, 2008
Our church just had its annual chili cook-off and I'm so wishing I had made this recipe. It's that good. The chili powder gives it just the right amount of heat and flavor. I think cooking the ground turkey with the spices before adding the liquid is essential. I wouldn't change anything about this recipe except to omit the salt since my tomato products are salted, and to use a variety of beans (I used cannellini and kidney). I was short on time so I only let it simmer/boil for 10 minutes before adding the beans. I was also out of bay leaves, but those shortcuts didn't seem to affect the quality. This is wonderful chili--even my husband, a chili conoisseur, raved. Made it again with black and kidney beans. Even better. Left out the cocoa. Used bay leaves. Used tomato paste with/water instead of sauce.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (387 g)
Servings Per Recipe: 6