Firehouse Chef: Johnnie Downey makes chili

Firehouse Chef
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Johnnie Downey


3- 15 oz cans of dark red kidney beans, drained.
3- 15 oz cans of stewed tomatoes
2-3 lbs of 93% lean ground turkey, browned
2 packets of McCormick Hot Chili Mix
1 15 oz can of sweet corn kernels
1 bottle of V-8 vegetable juice
1 onion chopped
crushed Red Pepper

Combine beans, tomatoes, turkey, chili mix, corn, and onions into a stew or deep pot.  Pour in just enough V-8 juice to cover the ingredients.  Bring mixture to a boil and set to simmer.  Simmer for 3-4 hours or more, stirring mixture every 15-30 minutes.   Add crushed red pepper to taste.   Serve with corn bread (optional). Serves 8-10.

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