Turkey and three bean chili

I have been wanting to make chili for a long long time, but was waiting around for the perfect recipe. There's something about the approach of fall that has inspired me to sit down and finally find that recipe. I found a great looking recipe on epicurious.com called "Turkey Chili with White Beans," which was published in the February 1997 issue of Bon Appetit magazine. The chili that I made is a take on this recipe, although I made some of my own minor adjustments, like reducing the amount of chili powder (since my chili powder is really spicy), using crushed tomatoes instead of whole tomatoes, and using 3 different kinds of beans instead of just white beans. I made this a few days ago and it's still just as good the day after (and the next day, and the day after that, etc.). But you better be in the mood for chili, because you're going to have tonsss of this.

1. Heat 1 tablespoon oil in a heavy large pot over medium heat. Add:

• 2 medium onions, chopped

2. Sautee until translucent, about 10 minutes. Then add:

• 1½ tablespoons dried oregano
• 1½ tablespoons ground cumin

3. Stir about 1 minute. Increase the heat to medium-high, then add:

• 1½ pounds lean ground turkey

4. Stir until no longer pink, breaking up the turkey with the back of large spoon. Stir in:

• ¼ cup chili powder (this may be a lot depending on how hot your chili powder is, so definitely lessen this if you're not a big fan of spicy food or have really hot chili powder...remember, you can always add more at the end if you need a little more kick, but if you put too much in now, be prepared to be stuck with it)
• 2 bay leaves
• 1 tablespoon unsweetened cocoa powder
• 1½ teaspoons salt
• ¼ teaspoon ground cinnamon

5. Once the spices are incorporated, add:

• 28 oz. can of crushed tomatoes with their juices
• 3 cups beef, chicken, or veggie broth
• 1 cup tomato sauce

6. Bring to a boil. Reduce heat, and simmer 45 minutes, stirring occasionally. Then add:

• 3 15 oz. cans of beans (I used kidney, great northern, and black beans)

7. Simmer until the flavors blend, about 10 minutes. Discard the bay leaves. Serve with a dollop of sour cream and a side of cornbread.