Whether or not this is authentic, it’s become my favorite chili, and the one I make over and over. I found the recipe years ago on a site that purportedly had the recipes for favorite restaurant dishes. Like I said, I’m not sure it’s the real thing, but it works for me every time.
Makes about 12 servings
1 Tbsp. olive oil
2 lbs. ground (minced) turkey, lean if possible
14.5-oz. can tomato puree
14.5-oz. container tomato passata, like Pomi
29-oz. can kidney beans (with liquid)
29-oz. can pinto beans (with liquid)
1 medium onion, diced
1/2 cup diced green chili (or try 1/3 cup chopped jalapenos)
2-3 stalks celery, diced
3 medium tomatoes, chopped
2 tsp. cumin powder
3 Tbsp. mild chili powder
1 1/2 tsp. black pepper
2 tsp. salt
2 cups water
Heat the oil and brown the ground turkey in a pan over medium heat.
As the turkey browns, put the remaining ingredients in a pot. Begin heating the pot to a simmer.
When the turkey is browned, drain off the fat and add the meat to the pot.
Cook, stirring every 15 minutes, for 2-3 hours.