Adam'S Best Chili

• 4 tbsp. vegetable oil
• 2 lbs. ground turkey
• 2 lbs. ground pork
• 2 lg. onions, chopped
• 5 lg. garlic cloves, minced
• 2 anaheim peppers, chopped
• 2 serrano or other chili, chopped
• 2 (1 lb. 12 oz.) cans whole tomatoes
• 2 (6 oz.) cans tomato paste
• 6 tbsp. chili powder
• 3 tsp. cumin
• 1 tbsp. oregano
• 2 (1 lb.) cans baked beans
• 2 tbsp. sugar
• 1 tbsp curry powder
• 1 tbsp paprika
• 2 tbsp. unsweetened cocoa powder
• 3 bay leaves
• 1 tsp vinegar
• 2 (15 oz.) cans kidney beans, drained
• 1 (15 oz.) can pinto beans, drained

1. In a large Dutch oven, add oil to the pan and get it hot. Then add the meat. Salt and pepper the meat and cook until brown. Drain the meat (save left over liquid) and set aside in a separate bowl.
2. With the pot now empty, add onions, garlic, and peppers. Cook for 30min until very soft. Use the fat liquid from the meat to keep the mixture from sticking. Adding as needed.
3. Add meat, tomatoes, paste, and all spices, baked beans, and vinegar. Stir and add some water in necessary. I like a little liquid on top.
4. Simmer for 60 min. Stirring often
5. Add remaining beans and simmer for another 60 min.
6. Serve with cornbread.

vegetable oil, ground turkey, ground pork, onions, garlic, anaheim peppers, serrano, tomatoes, tomato paste, chili powder, cumin, oregano, beans, sugar, curry powder, paprika, cocoa, bay leaves, vinegar, kidney beans, pinto beans

Taken from www.epicurious.com/recipes/member/views/adams-best-chili-50157401 (may not work)