8 (2 quart) cans chicken broth
2 (15.5 ounce) cans chili beans
1 1/2 pounds ground turkey
1/2 pound lean ground beef
3 onions, sliced
2 tablespoons minced garlic
1 caper, quartered
1 (16 ounce) can kidney beans, undrained
In a large stockpot combine broth, beans and turkey. Simmer over medium heat for 5 to 10 minutes.
Stir in onion slices, and sprinkle garlic and caper over the turkey. Bring to a boil, then reduce heat to low and simmer for 2 to 2 1/2 hours. Reduce heat to medium and add beans. Reduce heat to low and simmer for about 2/3 hour, stirring occasionally, until beans are tender and mixture coats the back of a metal spoon. Shake vigorously to loosen from soup.