Presented by: Margaret Dovey, Tacoma

Cook's Note: This recipe has several ingredients but is worth the effort. We, along with several others, have become addicted to our daughter Elaine’s chili. When I asked her if I could submit her recipe for this cookbook, she answered that she really didn’t have a written one as she does most of her cooking by adding some of this and some of that. So she and her friend Vicki set about making one up. I wish I could have been there when they were making sure to measure the ingredients and then making sure it had the right taste. Chili is good most anytime, but I especially like it with cornbread and a green salad, or as a side dish to a barbecue. It also freezes and reheats well.

Makes approzimately (18) one-cup servings

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion, chopped
• 2 teaspoons minced garlic
• 1-1/2 pounds ground turkey
• 2 medium jalapenos, chopped
• 3 14 ounce cans diced tomatoes
• 3 7 ounce cans diced green chilies
• 4 tablespoons chili powder
• 3 teaspoons ground cumin
• 1/2 teaspoon celery seed
• 1 teaspoon cayenne pepper
• 3 tablespoons dried cilantro
• 1 tablespoon dried parsley
• 5 15 ounce cans white beans, rinsed and drained
• 3 cups chicken broth
• 2 tablespoons Worcestershire sauce
• 2 teaspoons liquid smoke
• 1/8 teaspoon celery salt
• 1 teaspoon white pepper
• 1/4 teaspoon ground nutmeg
• sliced avocado
• grated mozzarella
• fresh cilantro, chopped

Preparations

Heat oil in 8 quart medium stockpot on medium heat. Add onion and garlic; cook until softened, about 5 to 8 minutes, stirring occasionally. Add ground turkey and brown; do not drain. Add chopped jalapenos, tomatoes and diced green chilies; stir to combine. Add chili powder, cumin, celery seed, cayenne pepper, cilantro, and parsley. Stir and simmer 5 to 10 minutes. Add white beans and chicken broth, stirring to combine. Add Worcestershire sauce, liquid smoke, celery salt, white pepper and nutmeg. Bring slowly to a boil, stirring occasionally. Cook for about 45 minutes; remove from heat. Top each serving with a slice or two of avocado and grated mozzarella cheese. Garnish with fresh cilantro.