This is a variation on H. Allen Smith's beef chili recipe -- a staple in the cold weather section of my family's cookbook. It's a traditional stewy chili, served hot. But for outdoor spring/summer parties, I shift to the room-temperature turkey version. It's excellent.
TURKEY CHILI
3 lbs. ground turkey
2-3 med onions
1 bell pepper
1-2 cloves garlic
1/2 tsp. oregano
1/4 tsp. cumin seed
2 small cans tomato paste
2 15oz. cans beans (pinto or kidney, or both)
1 quart water
salt
black pepper
In an iron pot, brown the turkey. Chop the onions and bell pepper and add them to the browned meat. Mince the garlic and throw into the pot, then add the oregano and cumin seed.
Add the tomato paste. If you want to use canned tomatoes or fresh tomatoes, put them through a colander. Add the water. Salt liberally and grind in some black pepper. Let it simmer for about an hour and a half, then add the beans.
Simmer another half-hour, tasting occasionally to adjust the seasoning.
The recipe concludes:
"I deem it a pleasure to have given you my recipe for chili. I can only say in conclusion that some people are born to the tragic life. There are three distressing physiological mistakes made by nature: the vermiform appendix, the prostate gland and the utter inability of many people to eat chili because of delicate digestive tracts. I really bleed for them."
Reading that, I can't help thinking about Jacque. Although I'm fairly sure the turkey version is more tummy friendly, I'm certain that most things are tummy-friendly when served with beers and fireworks on a private beach...
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