In a (very) large pot sweat the onions, jalapeños, and garlic until they’re soft (about 5-10 minutes).
Toss in the turkey and cook it until it starts to change color but don’t let it get totally brown and crispy.
Add the green bell pepper and our in the tomatoes, tomato sauce, beans, and chili powder making sure to stir everything up.
Bring everything to a boil then turn the heal low, cover the pot, and let it sit for 2-3 hours, making sure to stir it occasionally.
A few quick notes that helped me pull this all together:
Don’t be afraid by the 10 jalapeños. They’re seeded so they mostly add flavor and not heat. That being said, feel free to give them a nibble and make sure they aren’t a particularly spicy batch.
It helps to stick a knife in the cans of whole tomatoes and break them up a bit.
Be very liberal with the salt and pepper. This recipe makes a TON of chili. When I was making it, I salted and peppered the onions, garlic, and jalapeños. Salted it again when I added the meat. And finally salted it a third time once I added all the tomatoes.
Wash your hands. I can’t stress this last point enough. I made the unfortunate mistake of rubbing my eyes after seeding the jalapeños and it was not a pleasant experience. Make sure you give your hands a thorough wash one you’re done seeding the jalapeños.