1 lb Carrots
1 lb Zucchini
1 lb Onions
1/4 c  Vegetable oil
3 lb Ground turkey (or beef)
1 tb Minced garlic
4    28-oz cans crushed tomatoes
1    15-oz can of tomato sauce
2 ts Salt

Chop carrots, zucchini and onions in the food processor.

Heat 1/4 cup vegetable oil in a 6 quart pot. Add vegetables. Cook over
medium-high heat 15-20 minutes, stirring 3 or 4 times until almost tender.

Put 3 lbs. ground turkey (or beef) and 1 tbsp. minced garlic in a 8 quart
pot. Cook, breaking up meat, until it is no longer pink. Stir in the
vegetables, four 28-oz. cans crushed tomatoes in puree (drain some of the
juice or it might be too watery), a 15 oz. can of tomato sauce and 2 tsp.
salt. Bring to a boil; reduce heat to medium-low. Simmer 15 to 20 minutes
for flavors to develop.

You will have about 22 cups of meat sauce. You can use the sauce as is for
spaghetti sauce or freeze some for future chili.

(or you can decrease proportions and make less to begin with).

With 7 cups of the meat sauce, add 38-oz. of kidney beans and 2 or more
tablespoons chili powder. Top with shredded cheese and onions.

Refrigerate up to 5 days. Freeze up to 4 months.