About 30 years ago, Wexner Medical Center substituted ground turkey for some of the beef in its chili recipe, creating a 92% lean ratio without sacrificing flavor. It’s been a favorite ever since. I realized the chili’s impact when I had the “brilliant” idea to improve the recipe and it was not received well. It was changed back quickly, as my email inbox couldn’t handle the feedback.


6 lb. beef-turkey blend
1 lb. diced garlic
11 oz. diced frozen onions
14 oz. diced frozen green peppers
3 oz. diced celery
5 3/4 lb. diced canned or fresh tomatoes
1 gal. Worcestershire sauce
5 1/4 lb. canned kidney beans
2 lb. tomato puree
13 oz. tomato ketchup
3/4 cup mild chili powder
3 tsp. Spanish paprika
1/4 cup beef soup base
Salt and ground black pepper, to taste
Dash garlic powder


  1. Brown beef mix, garlic, onions, green peppers and celery in steam jacketed kettle. Drain off excess fat and water.
  2. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer for at least 1 hour.
  3. Cool and reheat for service. Or pack in vacuum-seal bags, chill and reheat as needed.

Yield: 20-24 servings