Hearty Chili - cooking recipe

Ingredients

6 oz. vegetable oil (Puritan) or extra-virgin olive oil
3 lb. fresh raw turkey, skin removed, diced 1/4-inch or smaller
4 medium garlic cloves, minced (or 4 tsp. prepared minced garlic)
1 c. (approximately 3 bunches) green onion, chopped (all of white bulb and trimmed green stem)
1 c. (approximately 2 medium) diced red pepper
1 tsp. black pepper (preferably fresh ground)
5 Tbsp. chili powder
2 Tbsp. cumin
1 tsp. oregano
6 to 8 Tbsp. masa harina (or 4 Tbsp. all-purpose flour and 4 Tbsp. corn meal)
2 Tbsp. white wine vinegar
3 1/2 lb. (two 1 lb. 12 oz. cans) Progresso peeled tomatoes and liquid (hand crushed)
4 tsp. or 4 cubes good beef base (Wylers or Minors)
1 1/2 tsp. dried red chilies, chopped fine or crushed
2 medium whole bay leaves
Kitchen Bouquet or Gravy Master (to color)
1 can tomato juice (if needed)

Preparation

In 1 1/2 to 2-gallon stock pot, heat oil; add turkey and garlic.
Saute on high heat until meat is firm and slightly browned.
Add red pepper and green onion, stir and cook until onion turns clear.
Reduce heat to medium; add black pepper, chili powder, cumin and oregano.
Let simmer several minutes to allow seasoning to permeate.
Stirring rapidly, add enough masa harina to absorb excess fat.
When mixture is smooth, add wine vinegar, tomatoes, beef base and chilies.
Stir thoroughly.
Add bay leaves and enough Kitchen Bouquet to darken to a reddish brown.