Host: Turkey leftover chili. Cook an extra large turkey this year and make this hearty chili for the weekend. Remove the core and seeds from one bell pepper and dissect two cloves of garlic, two large diced onions, saut the vegetables in Bertolli extra virgin olive oil. Season with two tablespoons of chili powder, one teaspoon of ground cumin, half a teaspoon of oregano and half a teaspoon of ground cinnamon, add a can of chicken stock, a half a can of tomato paste and a can of pureed tomatoes. Pull apart as much left over turkey as you would like and the meat to the sauce. Now, add one can of kidney beans, drained and rinsed, bring to a simmer, cover loosely and cook the chili for 45 minutes to an hour. Leftovers never tasted this good.

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