The Base & Meat
5 to 6 lbs ground turkey (85/15 or 93/7)
4 tbsp olive oil or neutral cooking oil
3 large yellow onions, diced
3 large bell peppers (red, green, or poblano), diced
10 cloves garlic, minced
3-4 tbsp tomato paste
The Smoky & Savory Seasoning
1 to 2 chipotle peppers from a can of chipotles in adobo, finely minced, plus 1 to 2 tbsp adobo sauce
½ cup mild chili powder
3 tbsp ground cumin
2 tbsp smoked paprika
1½ tbsp dried oregano (Mexican oregano preferred)
1 tbsp garlic powder
1 tbsp onion powder
½ tsp to 1 tsp cayenne pepper (adjust to heat preference)
2 tbsp kosher salt (plus more to taste)
1 tbsp freshly cracked black pepper
1 tbsp unsweetened cocoa powder
Tomatoes, Beans & Liquids
3 cans (28 oz each) Cento San Marzano Whole Peeled Tomatoes
6 cans (15 oz each) kidney beans (mix of dark red and light red adds nice visual contrast), drained and rinsed
4 cups (32 oz) low-sodium chicken broth
2 tbsp Worcestershire sauce
1 tbsp brown sugar
Prep the Centos: Pour the 3 cans of Cento tomatoes and their juices into a large bowl. Crush them by hand or with kitchen shears, leaving about one-third in bite-sized chunks for texture while turning the rest into a thick, rustic sauce.
Brown the turkey: Heat 2 tablespoons of oil in a 12-14 quart stockpot over medium-high heat. Brown the ground turkey in two separate batches (7-9 minutes per batch) so it sears rather than steams. Transfer browned turkey to a bowl and set aside.
Sauté the aromatics: Add the remaining 2 tablespoons of oil to the same pot over medium heat. Add the diced onions and bell peppers. Cook for 6-8 minutes until softened and translucent, scraping up any browned bits from the bottom. Stir in the minced garlic and cook for 1 minute until fragrant.
Bloom the chipotles, paste & spices: Stir in the minced chipotle peppers, adobo sauce, tomato paste, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, cocoa powder, salt, and black pepper. Stir constantly for 2 minutes over medium heat until fragrant and slightly deepened in color.
Simmer the base: Return the browned turkey to the pot. Add the hand-crushed Cento tomatoes with their juices, chicken broth, Worcestershire sauce, and brown sugar. Bring to a boil over medium-high heat, then reduce heat to low, cover partially, and simmer gently for 45 minutes, stirring occasionally.
Add the kidney beans: Stir in all 6 cans of drained and rinsed kidney beans. Simmer uncovered for 25 to 30 minutes until the beans are heated through, tender, and have absorbed the chili flavors.
Adjust texture & season: If you want a thicker, heartier body, take a potato masher or large wooden spoon and mash a cup or two of the kidney beans directly against the side/bottom of the pot, then stir through. Taste for salt, heat, and finish with a squeeze of fresh lime juice if desired.