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| 1 Esslöffel | chilli powder |
| 1 Teelöffel | oregano ground |
| 1 Teelöffel | basil ground |
| 1/2 Teelöffel | Red pepper flakes, crushed |
| 1 Esslöffel | ground cumin |
| 2 | bay leaves |
| 1 Esslöffel | paprika |
| 2 x ca. 450 g | turkey ground |
| 1 | Onion chopped |
| 1/4 Tasse | Worcestershire Sauce |
| 1/4 Tasse | red wine dry |
| 20 Milliliter | garlic mashed |
| 1 Dose | (8 oz) can tomato puree |
| 8 x ca. 30 g | catsup |
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Combine chili powder, oregano, basil, red pepper, cumin, bay leaves and paprika. Add to the ground turkey and mix well. Combine turkey mixture with onion. Place in large saucepan.
Add Worcestershire and red wine. Cover and cook over medium heat 1 1/2 hour, stirring often. Add garlic and stir well. Add tomato puree and catsup and mix well. Season to taste with salt. Cook over low heat 20-30 minutes, stirring occasionally. Serve hot with chopped onion and grated Cheddar cheese. Makes 6-8 servings.
and 2 oz. Of tomato juice instead of the 8 oz. Of tomato puree. This makes a very thick chili. If you wish to make it thinner, add more tomato juice. ~End Recipe Export- From the tested recipe collection of Syd Kerr
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