turkey chili: limited talent, big appetite

I find cooking a rather challenging endeavor and shy away from it without proper supervision.  Given the option, my boyfriend would probably quit his job and train as a chef but refuse to work in a kitchen.  Those are his words, not mine.  He is particular.  But I digress, the point is that I know how to make a killer (healthy) chili.  This is one of the two special skills listed on my resume.  Lets save the other for another time.

Grocery List:
2 medium onions, chopped
2 peppers (red or green) chopped
2 pounds lean ground turkey
1/4 cup chili powder (I use 1/2 cup of Chipotle chili power)
1 can of peeled whole tomatoes
1 can of diced tomatoes
2 cans of tomato paste
1 can of kidney beans
1 can of cannelloni beans
1 chili pepper (optional)

What you need:
Can opener
Knife/Cutting Board
Slotted Spoon
Dutch oven
Big metal pot

Editors Note: I like my food spicy (read: spi-cy), like the beloved two syllable damn (read: day-um).  Keep that in mind for the chili, especially if you use chipotle powder.

The first step is to prep the base of the chili by getting the vast elements mingling with each other.  This inclusion policy applies to the canned tomato products, bell peppers, beans and any other spices you might add.  I hear cumin and oregano are common in chili, but this is pretty damn good as it is so I leave it out.  Same goes for bay leaves and cocoa which I have seen in recipes as well.  While I move onto the next step, I kick up a low flame and cover this bad boy.

Once you have your elements co-mingling its time to brown the turkey.  I heard a rumor that browning requires oil, but I don't bother (health, health, health).  The turkey has some oil and the onions give off enough liquid to coast on through.  I am really technical so I throw in the turkey and onion (as well as an optional chopped jalapeno).  I close the top and make myself a 'well done sweetie' drink.  I give it about five minutes of percolating before I break it up a bit and move it around.  I do this every couple of minutes for about 20 minutes.  Shockingly, it is in fact supposed to look like the prep photo to your left, so no alarm if it does.

With things heating up on both ends, it is time for the relatively complex transfer procedure.  I'm kidding, if you can use a slotted spoon, you're in.  Welcome.  So basically, the turkey has been cooking in its own, essence for lack of a better term.  Since I don't find that "stock" essential, I drain it before transferring it into the chili pot e.g. using a spoon, which has been heating up all the while.  Mix it up, don't be shy and get fierce with the whole tomatoes.  I press them against the side to mash them up a bit.  

This next bit is rather challenging.  Close the lid and do nothing.  I do nothing a lot but in this instance, two hours on a low flame or 45 minutes on a high one.  This recipe yields what I consider to be a boatload; 5-6 servings now and 3-4 to freeze for later.