Chilly Days Call for Great Chili!

When I go organic, I use organic black beans and tomatoes and Whole Foods chicken or turkey sausage with turkey thigh meat. If you use all turkey, the flavor is more dense, and most people can’t tell it isn’t beef. I used Jennie O Turkey the first and only time I entered the Sausalito Chili Cookoff and took Third place, right behind two beef chili entries, so that’s “first place” as far as I’m concerned ! ) Serve with hot cornbread!
Enjoy! 
Mari Mack's Organic Black Bean "Churkey" Chili – yields about 5 gallons
(chicken and/or turkey)

Olive oil for sauté

2 – Large Green Peppers – diced
1 – small green pepper – diced
4  - Large Onions chopped/diced
5 – Bulbs Garlic – minced
2 lbs Mild Chicken Italian Sausage
2 lbs HOT Chicken Italian Sausage
4 lbs turkey or chicken thigh meat – ground

90 to 102 oz.  – Tomato Puree
90 to 102 oz.  - Diced Tomatoes or any combination thereof
8 oz.  tomato paste
approx 91 oz Chicken Broth

1 – bottle of jalapeno peppers – Hatch – 12 oz. Drained (optional : serve on side if you want)

5 Tablespoons – freshly ground pepper (makes all the difference)
1 Tablespoons – cayenne (ground)
12 Tablespoons – chili powder
5 to 8 tablespoons ground CUMIN, depending on preference (I go easy on the cumin)
3 TEASPOONS  - salt
dash oregano
chunk or two of chocolate (baking or dark chocolate)
shake or two  balsamic vinegar (tablespoon??)
16 cans of organic black beans, or 3 lbs of dry beans that have been soaked overnight – if using dry beans, add 1 cup additional chicken broth.
Measure and assemble spices in a small bowl and set aside for later
Sauté separately, onions, garlic, peppers, sausage, and ground thigh meat and place with remaining ingredients in 5 gallon pot , adding ingredients in the order on the list, and then add the spices !

Cook on medium heat for 20 minutes, then immer for at least 3 hours, the longer at low flame, the better. Tastes even yummier the next day.