3 bell peppers, seeded and chopped
1 bunch cilantro, chopped
1 bunch green onions, chopped
2 lb. tomatillos
6 (4 oz.) cans diced green chilies
4 tsp. oregano
4 tsp. cumin
1 tsp. cayenne (you can add more or leave it out to taste)
4 c. water
8 cloves garlic, peeled and minced
1 lb. ground turkey or ground pork, crumbled and cooked (this can be omitted for a vegetarian version)
2 lb. sm. white beans

Cook the beans according to the package. When they are cooked, rinse them well in a colander, stirring them up with your hand. This loosens the stems and washes them away. Otherwise, the bean stems break off in the chili and resemble small worms.

Tomatillos are interesting. They are like little green tomatoes wrapped in brown paper. Take the brown cover off and wash the tomatillos. They are sticky under the brown coating until they are washed. Quarter the washed, peeled tomatillos and put them in a large stew pot.

Place everything except the meat and beans in the stew pot with the tomatillos and let it all cook until the tomatillos are completely broken down. It should look thick and soupy. You can add salt and pepper to taste and add the beans and meat. I like to serve this with red salad and blue corn chips just to be interesting.

CHRISTMAS CHILI VARIATION: Use canned red kidney beans, about 4 (15 oz.) cans instead of the white beans.

VEGETARIAN VARIATION: Just leave out the meat. The taste is just the same; you don't really need the meat for flavor, and if you serve the blue corn chips, or any corn chips or cornbread, it is nutritionally the same as with the meat.

JUST A NOTE: The ingredients for this cost a lot, but it makes tons of chili. I always end up freezing a lot of it for later or using it as party food.