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Turkey Chili II

    1/4 cup olive oil
    3 pounds raw ground turkey
    Water
    6 tablespoons chili powder
    3 teaspoons salt, or to taste
    10 cloves garlic, peeled and minced
    1 1/2 teaspoons ground cumin
    1 teaspoon ground marjoram
    1 teaspoon ground red pepper
    1/2 teaspoon ground black pepper
    1 tablespoon granulated sugar
    1 tablespoon unsweetened cocoa powder
    3 tablespoons ground paprika
    4 tablespoons all-purpose flour
    7 tablespoons cornmeal
    Cooked pinto or kidney beans (optional)


    Heat olive oil in a 6-quart pot. Add ground turkey; sear over high heat. Stir
    until meat is gray, not brown. Add 1 quart water. Bring to a boil and
    simmer for 1 hour; skim off fat. Add chili powder, salt, garlic, cumin,
    marjoram, red pepper, black pepper, sugar, cocoa powder and paprika.
    Simmer 30 minutes.

    In a small bowl, combine flour, cornmeal and 3/4 cup cold water. Stir into
    turkey mixture; stir for 5 minutes. Mixture will be very thick. Let cool and
    store in refrigerator.

    To serve, add water to make chili of desired consistency. Reheat to
    simmering; serve hot. Cooked pinto or kidney beans can be added to chili,
    if desired.


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