3-3 1/2 lbs. ground turkey
2-3 lg. onions, finely chopped
2 bell peppers, finely chopped
7 or 8 pods garlic, finely chopped
5 whole jalapeno peppers
4 tbsp. chili powder
1 tbsp. paprika
1 tbsp. ground cumin
1 tbsp. cilantro
2 or 3 dashes Worcestershire sauce
Splash vinegar
1 tsp. salt
2 (28 oz.) cans tomato puree
3 (15 oz.) cans kidney beans, drained
3 (15 oz.) cans tomato sauce

Saute onions and bell peppers with a small amount of olive oil (preferably in a microwave oven) and set aside. Brown ground turkey in a large iron or stainless steel pot using medium heat and stirring frequently. Transfer meat to a colander and allow to drain. Return meat to pot, add sauteed onions and bell peppers, chopped garlic, jalapeno peppers, chili powder, paprika, cumin, cilantro, Worcestershire sauce, vinegar and salt. Cook on medium heat for about 8 to 10 minutes, stirring constantly to force seasonings into the meat. (Be careful not to rupture jalapeno peppers.)

Add tomato puree and tomato sauce, cover and simmer 1 to 1 1/2 hours. Add beans and simmer, covered an additional two hours, stirring frequently. Remove jalapeno peppers before serving.