Drain beans in a colander and rinse thoroughly.

Chop the green pepper, set aside for the end (for a little crunch).

Open cans of tomatoes and set them aside so you can add them to the pot quickly.

Put a large pot on medium heat with olive oil and add your minced garlic. Cook garlic just for like 30 seconds so it’s a little cooked but make sure not to burn or brown because it gets bitter tasting. After 30 seconds, add half of the crushed tomatoes and half of the diced tomatoes into the pot. Also, add 1/2 of the beans into the pot. Stir. Reduce heat.

Add 1/4 of the package of dark brown sugar, 1/4 of the hot sauce bottle and sprinkle a layer of the chili powder on the pot (I don’t know how much, but a layer works if you feel like it needs more, in the end, you can add more). Stir.

Turkey time! I use a large pan, and it helps if it’s a little deep but not crucial. Add ½ to 1 inch of water to the pan and put on med-high heat. Put the whole turkey package in the pan as is.

With a knife or spoon, break up as much as you want. I like to do a lot of small pieces and some small chunks. Sprinkle the turkey with chili powder and salt and pepper. Cover and let cook for 2-3 minutes or until it is slightly pink but not fully cooked. You don’t need to cook it all the way because it will continue to cook in the chili pot.

Drain the turkey in the colander to get rid of water and add to the chili pot.

Repeat this step: Add another 1/4 of the package of dark brown sugar, another 1/4 of the hot sauce bottle and sprinkle a layer of the chili powder on the pot (I don’t know how much, but a layer works if you feel like it needs more, in the end, you can add more). Stir and Simmer for 10 minutes.

Add chopped green pepper.

Simmer for another 15-20 and taste. If it tastes too spicy, add a little more sugar. If it tastes too sweet, add a little more hot sauce.