1 lb carrots
1 lb zucchini
1 lb onions
1/4 cup vegetable oil
3 lb ground turkey
1 tblsp minced garlic
4 28-oz cans crushed tomatoes
1 15-oz can of tomato sauce
2 tsp salt
Chop carrots, zucchini and onions in the food processor.
Heat 1/4 cup vegetable oil in a 6 quart pot. Add vegetables.
medium-high heat 15-20 minutes, stirring 3 or 4 times until
Put 3 lbs. ground turkey (or beef) and 1 tbsp. minced garlic
in a 8
quart pot. Cook, breaking up meat, until it is no longer
pink. Stir in
the vegetables, four 28-oz. cans crushed tomatoes in puree
of the juice or it might be too watery), a 15 oz. can of
and 2 tsp. salt. Bring to a boil; reduce heat to medium-low.
15 to 20 minutes for flavors to develop.
You will have about 22 cups of meat sauce. You can use the
sauce as is
for spaghetti sauce or freeze some for future chili.
(or you can decrease proportions and make less to begin
With 7 cups of the meat sauce, add 38-oz. of kidney beans and
2 or more
tablespoons chili powder. Top with shredded cheese and
Refrigerate up to 5 days. Freeze up to 4 months.