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
- Brown beef mix, garlic, onions, green peppers and celery in steam jacketed kettle. Drain off excess fat and water.
- Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer for at least 1 hour.
- Cool and reheat for service. Or pack in vacuum-seal bags, chill and reheat as needed.
Yield: 20-24 servings