Title: Zesty Chili
Categories: Bad Chili, Turkey, Vegetables
Yield: 1 large batch
1 lb Carrots
1 lb Zucchini
1 lb Onions
1/4 c Vegetable oil
3 lb Ground turkey
1 tb Minced garlic
4 x 28 oz cans crushed tomatoes
1 x 15 oz can of tomato sauce
2 ts Salt
Chop carrots, zucchini and onions in the food processor. Heat 1/4
cup vegetable oil in a 6 quart pot. Add vegetables. Cook over
medium-high heat 15-20 minutes, stirring 3 or 4 times until almost
tender.
Put 3 lb ground turkey and 1 tb minced garlic in a 8 quart
pot. Cook, breaking up meat, until it is no longer pink. Stir in
the vegetables, four 28 oz cans crushed tomatoes in puree (drain
some of the juice or it might be too watery), a 15 oz can of
tomato sauce and 2 ts salt. Bring to a boil; reduce heat to
medium-low. Simmer 15 to 20 minutes for flavors to develop.
You will have about 22 cups of meat sauce. You can use the sauce
as is for spaghetti sauce or freeze some for future chili.
With 7 cups of the meat sauce, add two 19 oz cans of kidney
beans and 2 or more tablespoons chili powder. Top with shredded
cheese and onions.
