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Tex-mex Turkey Chili - Southern

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TEX-MEX TURKEY CHILI - SOUTHERN
 Categories: Ethnic, Chili, Low-cal, Turkey
      Yield: 4 Servings
 
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      2    Turkey thighs
      1 c  Boiling water
     28 oz Tomatoes with liquid
      2    Large onions; chopped
      3    Green peppers;seeded/chopped
      2    Garlic cloves; minced
      2 ts Chili powder; or more
  1 1/2 ts Cumin
    1/2 ts Dried oregano
           Salt & fresh-ground pepper
    1/4 c  Extra sharp shredded cheese;
           -Cheddar, jack, optional
 
  Put turkey thighs on a chopping board; slice meat away from the
  bones. Cut meat in 1-inch cubes, discard skin. Spray a non-stick pot
  (or pressure cooker) with cooking spray for no-fat frying. Add cubed
  meat. Brown over moderate heat in its own melted fat (no added oil
  needed). Remove from flame and stir boiling water into juices in pot.
  Pour liquid into a cup, set aside until fat rises to surface. With a
  bulb-type baster, skim off and discard surface fat.  Return
  fat-skimmed liquid to pot. (Bones may be added for flavor and removed
  before serving.) Add all remaining ingredients except cheese.  Cover,
  simmer over low heat until tender, about 1 hour in conventional pot,
  or 20 minutes in pressure cooker. Uncover, continue to simmer until
  most of the liquid evaporates and chili is thick. Spoon into serving
  dish.  Top with cheese. The Tampa Tribune, Feb. 1993.
 
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