-=> Quoting Michael Loo to Jim Weller <=-

 ML> maize products ... Someone once tried to get me to eat the
 ML> dried stuff, and ... o ... m ... g.
 
I was served grits once in Florida at breakfast and was not
impressed. Decades later (I was new on FIDO at the time) some well
meaning soul mailed me a whole bag of them when I mentioned they
weren't sold in Canada. The only way I could handle them was 1 cup
of ground up grits to 3 cups of white flour when making bread, not
an especially traditional way to use them. I have never ever sampled
whole hominy (Note to All: don't bother sending me a can of them).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southwestern Turkey Chili
 Categories: Chili, Turkey, Beans,
      Yield: 10 Servings
 
      2 c  Dried black beans; rinsed
     10 c  Water
      1 ts Freshly ground pepper
    1/2 c  Butter
      2    Anaheim chilies; seeded,
           And chopped
    2/3 c  Red onion
    2/3 c  Chopped celery
    2/3 c  Chopped red bell pepper
      1 lg Leek; (white part only)
           Chopped
      2    Cloves garlic; minced
      2 tb Dried oregano; crumbled
    1/4 c  All-purpose flour
  2 1/2 tb Chili powder
  2 1/2 tb Cumin
      2 tb Ground coriander
      1 ts Salt
  4 1/2 c  Chicken stock
  2 1/4 c  Frozen corn; thawed
      4 c  Diced turkey
           Grated Cheddar cheese
           Chopped red onion
           Sour cream
           Chopped fresh cilantro
 
  Place black beans in large pot with enough cold water to cover by
  3 inches and let soak overnight. Drain beans. Return beans to pot.
  Add 10 cups water and pepper and bring to boil. Reduce heat and
  simmer until beans are tender, stirring occasionally, about 1-1/2
  hours. Drain beans. Melt butter in same pot over medium heat. Add
  chilies, 2/3 cup chopped onion, celery, bell pepper, leek, garlic,
  and oregano. Cook until vegetables soften, stirring occasionally,
  about 10 minutes.

  Reduce heat to low. Add flour, chili powder, cumin, coriander, and
  salt and cook 5 minutes, stirring frequently. Add 4 cups stock and
  bring to simmer, stirring frequently. Puree 1-1/4 cups corn with
  remaining 1/2 cup stock in processor. Add puree to chili. Mix in
  black beans, turkey, and remaining 1 cup corn. Simmer chili 15
  minutes, stirring occasionally. (Can be prepared 1 day ahead.
  Cover and refrigerate. Rewarm before serving.)

  Ladle chili into bowls. Serve, passing cheese, chopped onion, sour
  cream, and cilantro separately.
  
  Jalapeno or other chili pepper of your choice may be used instead
  of Anaheim chilies.
  
  From: "Bonni"
 
MMMMM
               

Cheers

Jim


... Weaker than bus-station chili.

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