Instructions: Complete title: Chili Verde con Carne Y Frijoles (Green chili with meat and beans)

or: Chili Mio

In a large, heavy soup pot, saute onion and garlic in olive oil. Push to sides of pan, add ground turkey and brown. Add tomatoes and spices, stir all together. Cook over medium heat for twenty minutes or so. Add 3 cups water and bouillon cubes. Mix the corn meal with a little water and add to pot. Add pinto beans. Allow the mix to come to a boil; reduce to a simmer, and simmer for one hour or more (this is one of those dishes that tastes better when the flavors have plenty of time to blend). Add more water if necessary. The mixture should have a stew-like consistency. Salt to taste. Add red wine and green chili, simmer for another half hour or more (or, turn off heat and refrigerate; reheat before serving).

To serve: Spray corn tortillas lightly with cooking spray. Place in 350 degree oven on cookie sheet, or drape over small round oven-safe shapes (such as dessert cups, upside down) to make a somewhat cup-shaped tortilla. Bake for about five minutes. Place a tortilla in a bowl, ladle chili over, and top with shredded cheese.

Serves at
least six hungry people. Leftovers freeze well.

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