2008 Dean’s Chili Cook-Off Winner

Presented by Suzanne K. Mellon,
Dean, College of Health Professions

Chili con Turkey!

1 pound ground turkey
1 cup chopped onion
¾ cup chopped green pepper
1 clove garlic, minced
1 16oz can tomatoes, cut up
1 16oz can light red kidney beans, drained
1 8oz can tomato sauce
2 teaspoons chili powder
½ teaspoon dried basil, crushed

In a large kettle cook ground turkey, onion, green pepper, and garlic till turkey is browned.  Drain off fat.  Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, ½ teaspoon salt, and ¼ teaspoon pepper.  Bring to boiling; reduce heat.  Cover and simmer about 20 minutes.  Makes 4 to 6 servings.

For the chili cook-off, the recipe was increased 6 times, and that almost filled a 10 quart stock pot.