Charlie's Chicken Chili
- 2 Chickens
- 1 lb Ground Turkey OR
- 6 Chicken legs OR
- 6 Chicken breasts
- 4 cn Tomatoes with green chilis
- (Ro-Tel)
- 2 cn Green chiles
- 4 tb Worcestershire sauce
- 4 md Onion
- 4 Bell peppers
- 1 bn Green onions
- 4 Cloves Garlic
- 1 pt Chicken Stock, defatted
- 3 tb Cooking oil
- 1 md Red bell pepper
- 1 tb Cumin
- OR
1- Cut chicken meat off bones as desired and cube up. Whole parts are OK.
(Make stock with bones.) 2- Heat oil in dutch oven or skillet and brown
chicken and ground turkey and set aside. 3- Saute onions and bell peppers
until soft. 4- Add tomatoes and chilis, chicken stock, tomato paste,
mushrooms and all seasonings. 5- Cook on high heat and simmer until
thickened - (about one hour) 6- Add Turkey and chicken, red bell pepper,
kitchen bouquet, cumin and adjust seasoning. 7- Let it set at room temp
for two hours. (This recipe is better the next day).
Recipe By : Clebert/AOL
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
(Make stock with bones.) 2- Heat oil in dutch oven or skillet and brown
chicken and ground turkey and set aside. 3- Saute onions and bell peppers
until soft. 4- Add tomatoes and chilis, chicken stock, tomato paste,
mushrooms and all seasonings. 5- Cook on high heat and simmer until
thickened - (about one hour) 6- Add Turkey and chicken, red bell pepper,
kitchen bouquet, cumin and adjust seasoning. 7- Let it set at room temp
for two hours. (This recipe is better the next day).
Recipe By : Clebert/AOL
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
