Started the main cooking with the last of the fresh onions (medium-small), purchased 9/30. I was surprised it was still good, but root cellars were a thing back in the day after all, weren't they? and my fridge is pretty fine-tuned. No soft spots, but the outer layers were blushing a fresh spring green as if the onion was considering trying to sprout. Apparently this is because the onion is the seed-bearing bulb part of a plant, and left to its own devices with enough moisture and even better, in a bag where phytohormones can concentrate to promote the process, will develop chlorophyll and yes, eventually sprout. Science!
So: a good cup or more of diced onion. High side of medium heat, covered, with a splash of merlot until browning. Splashed with EV olive oil, added a couple heaping teaspoons jarred minced garlic, deglazed with a splash of garlic water, lowered heat to medium-low and returned to covered heat.
By the time I did away with the last 7.5oz can of Royal Pink salmon, the onion-garlic mix was in need of deglazing (with wine, more than I intended but not swimming) again. Added 2# frozen ground turkey, covered and upped the heat to medium. Thawed enough to break up and mix, re-covered, and let cook through and brown on the bottom a little.
Added canned tomato sauce (15oz), diced tomatoes (28oz), spices: 2 tbsp chili powder, 1.5 tsp ground cumin, 1/2 tsp ea. lite salt and cayenne pepper, and 2 cups of pintos. Simmered covered on low-medium 45 minutes.