Servings: 45

6lbs ground turkey 6lbs ground turkey
3 large onions, chopped 3 large onions, chopped
15 cloves garlic, minced 15 cloves garlic, minced
3 cups chicken broth 3 cups chicken broth
1 cups chili powder 1 cups chili powder
3 tbsp ground cumin 3 tbsp ground cumin
3 tbsp unsweetened cocoa 3 tbsp unsweetened cocoa
3 14oz cans diced tomatoes 3 14oz cans diced tomatoes
3 15.5oz cans kindey beans, drained 3 15.5oz cans kindey beans, drained
3 tsp kosher salt 3 tsp kosher salt
3 tbsp cider vinegar 3 tbsp cider vinegar
72 oz elbow macaroni 72 oz elbow macaroni
72 oz evaporated milk 72 oz evaporated milk
72 oz sharp cheddar cheese, shredded 72 oz sharp cheddar cheese, shredded

Place a large Dutch oven or saucepan over medium-high heat. Add the turkey and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin, cocoa and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more.
Separately, place macaroni in a medium saucepan or skillet and add just enough *cold* water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.
Immediately add evaporated milk to pasta and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt.
Combine chili and macaroni and stir. Season to taste.

Chili can be prepared ahead of time and frozen or refrigerated. Proportions of Chili to Mac for serving is 2:3  Chili can be prepared ahead of time and frozen or refrigerated. Proportions of Chili to Mac for serving is 2:3