Recipe by Boomette
Took on Everyday Food at Food Network Canada. You can substitute an equal amount of lean ground beef for the turkey. Other types of beans, such as black or kidney beans, can be used instead of pinto beans.
Top Review by Outta Here
I subbed a mix of black beans and kidney beans as suggested in the description, because we don't care for pinto, but otherwise made this as written. Very good. I liked the subtle smokiness the bacon gave it, and a slight sweetness from the molasses and a dark color from the cocoa. The only thing I would change is the amount of cumin. I can never get enough and I might double the amount. I didn't use the toppings, but served it with recipe #262820 by Lavender Lynn.
- 4 slices bacon, cut into 1/2-inch pieces
- 3 lbs ground dark turkey meat (7% fat)
- 4 cups chopped onions
- 1⁄4 cup minced garlic clove
- 2 medium fresh jalapeno chilies, minced (ribs and seeds removed for less heat, if desired)
- 3 tablespoons chili powder
- 3 tablespoons unsweetened cocoa powder
- 4 teaspoons ground cumin
- 2 (28 ounce) cans whole tomatoes, pured
- 2 tablespoons unsulphured molasses
- coarse salt
- 3 (15 1/2 ounce) cans pinto beans, drained and rinsed
Suggested Chili Toppings
- fresh cilantro leaves, sliced
- pickled jalapeno pepper
- reduced-fat sour cream
- crumbled cornbread
- grated cheddar cheese
Directions See How It's Made
- Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
- Add onion, garlic, and jalapeños; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
- Break up tomatoes with a spoon or your hands, and stir them in along with the purée. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
- Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.