Many have asked for this recipe and I finally got around to putting it together.  My apologies for not having more pictures.  I was a little crazed with the amount of food I had to cook for an event for my son’s homeschool co-op, so I forgot to continue photographing along the way.  The next time I make it I will add more.

Given that it was made for a large crowd, I filled my 7 quart Dutch oven.  If you are not using it all in one sitting, I recommend that you freeze what you’re not eating at step 8, leaving out the sour cream and chives until you are ready to serve.

Olive oil

5 lbs ground turkey

2 medium onions – diced

1 bell pepper (preferably red) diced

3 cloves of minced garlic

Salt to taste (start with a tablespoon)

2 tsp cracked pepper

2 tsp cumin

1 tsp cayenne pepper

1 tsp paprika, preferably smoked paprika

2 tbsp chili powder

2 tbsp dry oregano

1 tbsp dry thyme

3 ½ cups chicken stock

1 cup sour cream

¼ cup chopped chives

1. Brown the turkey in 2 – 3 tablespoons of olive oil. 
2. Remove the meat from the pot, draining the fat.
3. Add another 1 – 2 tablespoons of olive oil to the same pot, on a medium heat, sweat the onions.  When the onions are almost translucent add the peppers.  Sautee until the vegetables are soft.
4. Add minced garlic. 
5. Return meat to the pot, and add salt, peppers, paprika and chili powder. Stir.
6. Add chicken stock.
7. Add oregano and thyme, rubbing them into the pot between your fingers to release the flavors. (Fresh herbs are even better.)
8. Taste and add salt/pepper as needed.
9. When all have cooked for a bit and ingredients have melded, add sour cream and chives.