5 lbs. ground fresh turkey breast
1 1/2 lbs. onions
2 oz. garlic
1/4 oz. red pepper, crushed
1 1/2 oz. chili powder
3/4 oz. cumin
1 oz. oregano
3 lbs. tomato paste
1 1/2 can tomato juice
3 lbs. tomato puree
3 lbs. canned tomatoes, diced
3 lbs. red kidney beans, drained & rinsed
2 gal. turkey stock

Brown turkey, drain and reserve fat. In fat reserve, saute onions, garlic for 3 to 4 minutes (do not overcook). Add spices and cool 2 minutes, do not brown. Add tomato paste, tomato juice, and tomato puree; bring to boil. Reduce to simmer, cook slowly using turkey stock to thin. Add additional spices if necessary after 1 1/2 hours cooking. Add kidney beans and diced tomatoes. Cook an additional 15 minutes. Season to taste. Serves 80.