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Source: The Working Family's Cookbook

Plymouth Chili
This chili is sometimes called "five-way" chili.
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Serves: 6 to 8
Prep Time: 10 minutes
Cook Time: 35 minutes
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2 tablespoons olive oil
1 large onion, coarsely chopped (about one cup)
1 large clove garlic, chopped
1 1/4 pounds ground turkey
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon cinnamon
1 (8-ounce) can tomato sauce
1/2 cup water
1 pound tublar pasta, such as penne, freshly cooked and hot
1 (16-ounce) can kidney beans, drained and heated
4 ounces grated Cheddar cheese, or low fat mozzarella
1 cup onion, finely chopped
salt, to taste
freshly ground pepper, to taste




Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until softened. Add the turkey and cook, stirring, until the meat is no longer pink. Add the chili powder, oregano, cinnamon, tomato sauce, water and salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low and cook, partially covered, for 30 minutes, adding additional water if necessary.

Serve on top of cooked pasta, topped with desired amounts of beans, cheese and chopped onions.





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