Ted's Turkey Chili (TTC)
3 pounds ground turkey (all regular ground, or a combo or regular and ground breast)
2-3 tablespoons olive oil
2 large yellow onions, chopped
9-10 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
3 teaspoons beef flavored Better than Bouillon
Two 28-ounce cans crushed tomatoes
3 green bell peppers, chopped (optional: mix it up with red, orange and green)
Two 15-ounce cans dark red kidney beans (drained and rinsed)
1 pound white or brown mushrooms, sliced thick
8 jalapeños chopped (the amount of "heat" in the chili is influenced by including jalapeños with and without seeds. For a medium level heat, include the seeds and ribs from 3 jalapeños and remove seeds and ribs from the rest of the jalapeños.)
3 tablespoons chili powder, to taste
½ cup dry red wine (optional)
Tabasco or your favorite hot sauce
In large pot, sauté onions in olive oil until translucent. Add garlic, salt and pepper; cook 3 minutes stirring frequently, as not to burn garlic. Add ground turkey and beef flavored Better than Bouillon to onion mixture, stirring frequently to break up ground turkey. Cook until lightly browned. Do not drain.
Add crushed tomatoes to meat mixture. Add peppers, chili powder, and beans; simmer until peppers have softened slightly. Add mushrooms and wine (this is the time to add additional Tabasco or hot sauce if you'd like); simmer 30 minutes and serve.
Serving Suggestion: Garnish with Greek yogurt or sour cream, maybe a little cheese, and serve with tamales and cornbread for an extra treat.