2 lb. trimmed and lean blade chuck or ground turkey
48 oz. canned skinless stewed tomatoes
16 oz. (fully cooked or canned weight) dark red kidney beans
16 oz. (fully cooked or canned weight) black beans
16 oz. (fully cooked or canned weight) black eyed peas
1 tbsp. Worcestershire sauce
3 bay leaves
2 tsp. ground black pepper
1 tsp. ground white pepper
6 dried chili peppers (AKA chile de arbol)
2 tbsp. or to taste extra hot Haberno pepper sauce (WARNING! This stuff is really hot!)
2 med. thickly chopped Valencia onions
2 lg. thickly chopped green peppers

Brown meat. Pour meat into colander and rinse away excess fat with hot water. Place in 8-quart kettle. Cut the tomatoes into quarters and add them plus the rest of the can's content to meat. Add beans, drain them if they are canned, and spices to taste. Let simmer for about an hour, uncovered. Cover and store overnight in the refrigerator to let the spices soak into the meat and beans. (If you don't have the time to store it overnight, let it simmer uncovered for an additional hour.)

Remove from the refrigerator and bring to a slow boil, uncovered, on medium heat, stirring frequently. Add onion and pepper and simmer for an hour, more if you like your vegetables softer. Remove the dried chili peppers and bay leaves before serving. Top with shredded Cheddar cheese. Serve with plenty of cold beverages. Serves 10-12. Freezes well.