Karawynn's Kitchen's Ex-Texas Chili
http://www.karawynn.net/kitchen/recipes/000078.html

Once upon a time this recipe made up one heck of an authentic Texas chili. 
But I've moved around the country a lot since then (Chicago, Brooklyn, 
Seattle), and it's picked up a couple of unorthodox ingredients along the 
way. It's probably in the process of mutating into an entirely vegetarian 
chili; as it stands, it's the only way I ever eat poultry anymore. (I need to 
find a decent ground meat substitute first; beans are just so anathema to 
traditional Texas chili that I haven't been able to bring myself to make 
that particular leap.) Anyway, this recipe is a favorite among my carnivorous 
friends.

4 pounds ground turkey
1 cup water
6 cans Ro-Tel diced tomatoes & green chilies
6 cups onions, chopped
1 1/2 pounds mushrooms, chopped
30 cloves garlic, minced or pressed
1/2 cup cumin powder
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons ground oregano 

Lightly brown ground turkey in a skillet. Drain all fat. Add turkey and 
remaining ingredients to large stockpot. Simmer until onions and 
mushrooms are well-cooked.

The above recipe is mild enough for most kids and wimpy (*wink*) 
adults; you can also add cayenne pepper and/or chopped jalapeņos 
to taste.

Freezes well; the reason the batch size is so large is not that I often 
feed twenty people (though it's great for parties) but that I always freeze 
half.

Makes 20 servings.