Chili

September 10, 2008

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"