This is the turkey chili I make for lunch. The large frying pan, again with more oil than you expect. Turkey needs the extra oil, I guess. A little less than one squirt per square inch works. Heat it up on medium heat. Once heated, throw one pound of ground turkey in. Use the spoon to make vertical grooves, then horizontal grooves. Ta da! You just made nice sized chunks for chili. Throw some spices on it. The smokey chipolte chili is nice, as is white pepper and onion powder. No measuring: make sure the chili covers everything, the others can be liberal as you're feeling. A heavy sprinkle of salt too. "Brown" the turkey -- not really brown, but more of a tan. Break up the larger pieces so it cooks all the way through, but the goal is chunks not crumbles. Once the meat is cooked -- no pink showing, but not as done as with the breakfast sausage, about 5 minutes -- throw in rinsed pinto beans and fire roasted diced tomatoes. Then the sauce from Hak's One Pot...