for the Chili:
2 Tablespoons olive oil
2 large onions, chopped
2 large green peppers, chopped
5 cloves garlic, minced
2 1/2 pounds 90% lean ground beef or ground turkey
3 Tablespoons chili powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon cumin
1 teaspoon turmeric
1/2 cup red wine vinegar
3 pounds tomatoes, chopped
3 cans red kidney beans
Salt and pepper to taste
Toppings (Optional) per person:
1 Tablespoon grated Monterey Jack cheese
1 Tablespoon sour cream, preferably low fat
1 Tablespoon raw onion or diced scallions
In a large heavy-bottom casserole, heat the olive oil.
Add the onions and green pepper and cook until soft but not brown.
Stir in the garlic and cook one minute more.
Add the ground beef or turkey, breaking up the pieces with a wooden spoon, until just brown.
Add the chili powder, oregano, basil, cumin and turmeric.
Blend well and cook 1 minute.
Add the tomatoes and red wine vinegar and cook until tomatoes release their juices.
Add kidney beans and stir.
Cover and cook until beans are heated through.