Prep 30 mins
Cook 1 hr
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.
- 4 slice bacon, cut into 1/2-inch pieces
- 1360.77 g ground dark turkey meat (7% fat)
- 946.36 ml chopped onions
- 59.14 ml minced garlic clove
- 2 medium fresh jalapeno chilies, minced (ribs and seeds removed for less heat, if desired)
- 44.37 ml chili powder
- 44.37 ml unsweetened cocoa powder
- 19.71 ml ground cumin
- 2 (1587.57 g) can whole tomatoes, pured
- 29.58 ml unsulphured molasses
- coarse salt
- 3 (1318.25 g) can pinto beans, drained and rinsed
Suggested Chili Toppings
- fresh cilantro leaves, sliced
- pickled jalapeno pepper
- reduced-fat sour cream
- crumbled cornbread
- grated cheddar cheese
- 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.
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 Cornbread by Lavender Lynn.
very nice chili recipe. not planned, but had to sub beef for turkey as the store had no organic ground turkey and i dont do meat if it isnt organic. had my heart set on trying this so used organic ground beef. followed the rest of the recipe exactly and it was very very nice. i liked the texture; that it had a nice, brothy texture as opposed to a dry one. the spices were just right. the molasses gave it a very subtle taste as did the cocoa powder. i really liked the addition of the bacon as well. didnt add salt until the end as i wasnt sure if it would need it, and actually it needed only a pinch. was good enough to not need any toppings with it. thank you for sharing and will make again.