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Chili

September 10, 2008
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Serves 4

2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, sliced
1 pound ground beef
1 pound ground turkey
1 teaspoon salt
2 teaspoons chili powder, or more to taste
3 tablespoons chopped fresh parsley
2 cans (15 ounces each) tomato sauce
1 can (15 ounces) whole tomatoes, crushed
2 cans (15 ounces each) chili beans, or red kidney or pinto beans
2 bay leaves
1. In a large flameproof casserole over medium heat, heat the oil. When it is hot, add the onion and garlic. Cook, stirring, for 8 minutes or until the onion softens.

2. Add the beef, turkey, salt, and chili powder. Cook, stirring constantly, for 5 minutes or until the meat is browned.

3. Add the parsley, tomato sauce, stewed whole tomatoes, beans, and bay leaves. Bring to a boil. Lower the heat, cover the pan, and simmer, stirring occasionally, for 1 hour or until well flavored.

4. Remove the bay leaves. Adapted from Thee Pitt's "Again"

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