Post-Thanksgiving Turkey Chili - cooking recipe

Ingredients

1 turkey carcass (neck and leftovers)
water
1 large white onion, diced
1 bay leaf
2 (15 ounce) cans chicken broth
2 (15 ounce) cans kidney beans
2 (15 ounce) cans chopped tomatoes
4 cloves garlic, crushed
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper or 1 teaspoon your favorite hot sauce (optional)
1/2 teaspoon black pepper
flour
Garnish
shredded cheese
sour cream
yellow onions or cilantro
cracker

Preparation

Break up turkey carcass and place with leftover meat in a large stock pot.
Cover completely with water.
Add chopped onion and bay leaf.
Bring to boil then cover and simmer for 1 hour (Meat should fall easily from bone).
Strain juices and pour back in pot, along with one or two cans of chicken broth for a fuller flavor (Boullion is also OK, but keep in mind you will have less liquid to work with).
Separate meat and chop any large pieces, then return to pot.
Discard any bones, skin, leftover stuffing and other non-edibles.
Add beans, tomatoes, garlic and spices.
Simmer, uncovered, for twenty minutes to reduce liquid.
You may wish to add a bit of flour, if the sauce is thin: To minimize lumps, ladle a cup of liquid into a mixing bowl and whisk in flour a teaspoon at a time, then stir into chili (Keep in mind that chili will thicken in the refrigerator or freezer, so if you are planning to store it, a little thin is OK).
Serve and garnish with shredded cheese, chopped onions, scallions, cilantro and sour cream, or dip with crackers.