Per ez chili trial 2.1, a single recipe calls for
• 1# ground turkey
• 1/2 cup chopped onion
• 1 tsp jarred minced garlic
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 tbsp chili powder
• 3/4 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 (15-16 ounce) can kidney beans, rinsed and drained or 1 (15-16 ounce) can pinto beans, if desired*

Sauteed 1 generous cup Bird's Eye frozen white pearl onions and 2 heaping tbsp jarred garlic in a splash of red wine, while I divvied up 3.8# of ground turkey into 1.9# for the pot and 2x .95# packages to freeze. For future reference... quite a bit of water will cook out of frozen pearl onions. Notably absent was a splash of olive oil, which I think screwed up my attempt at browning.

The garlic was almost dry but the onions weren't browning per se, so rather than flirt with scorching, I just plopped the ground turkey on top and let it all cook on medium-high heat until juices were clear. Broke up the turkey, and loosened the pot lid to cook off more liquid. Eventually there was some proper browning.

At that point I added tomato, rinsing out the cans with maybe 2-3oz red wine and a lttle water. Added frozen pinto beans and seasonings and put on medium heat loosely covered to simmer 45 minutes. (Or more. We'll see how it looks at 45 minutes, I'd like the diced tomato to paste-ify.)

*I considered substituting half of a one-third bean stew recipe portion for pintos, but what else was I going to do with a recipe's worth of frozen pinto beans? So in they went. I'll think about that substitution next time I make chili. Looking ahead, pintos will be deprecated in favor of black beans.