Michael's Smokin' Turchili

So, once a year my housemate makes food that requires more than unwrapping a Clif Bar or microwaving a burrito (that I made). And I KNOW he can cook, he just chooses to withhold his culinary skills for whatever reason. And yes, he named this recipe himself.

The idea for making his famous chili came about when we were having a "cold snap." in SoCal. However, the day he chose to make the chili it was 82 degrees out and fires were raging as they have all too commonly been this fall... (My other housemate's brother and fam actually had to be evacuated this actual day...my thoughts are out to you affected by the fires)

So here is his chili recipe...beware, it makes A LOT. That being said, we're more than halfway through this batch since he made it on Saturday...midnight chili, chili and eggs, chili and pasta...and it's still not getting old..
Disclaimer: this is written per his instructions, so they're way more loosey-goosey in timing than I usually write for my recipes, since stove top ranges...well, range, I would suggest checking in often.
All in all, it took about 5 hours, 4 of it of simmering.

Michael's Smokin' Turchili
2 1/2 lbs ground turkey
2-3 large yellow onions diced
2 heads garlic minced
1 green bell pepper diced
2-15 oz canned corn (no salt added)
2 containers fresh HOT salsa (non-jarred)
75 oz whole unsalted tomatoes
60 oz tomato sauce
16 oz tomato paste
3/4 cup Kahlua liqueur
1 1/2 cups finely chopped cilantro
2 jalapeno peppers minced or finely processed (do not seed)
1 Thai chili minced (be careful handling, I suggest using gloves, especially for you contact lens wearers)
3 tablespoons parsley flakes
5 tablespoon ground cumin
1 teaspoon ground cinnamon
1 tablespoon basil
2 teaspoons cayenne pepper
3 tablespoons chili powder
1 tablespoon oregano
3 tablespoons garlic powder
1 tablespoon fresh ground black pepper
2 tablespoons hot sauce (he prefers Frank's)
Salt to taste

Brown turkey and place in large pot
Saute onions, green pepper, garlic, jalapeno, Thai chili, cilantro
Add to pot. DO NOT add spices yet.

Cook on medium heat 30-60 minutes, stirring occasionally. Add spices, one at a time, stirring fully after each addition. let simmer for additional 1-2 hours, stirring occasionally. Add additional spices to taste. Pour into a big bowl and top off with a dollop of Greek yogurt (or sour cream) and cheese. Enjoy!

Salud!