Recipe by kestrel
I was never much of a fan of the traditional hamburger and kidney bean chilis. Then I found this recipe and this chili is now the only one I make. It was originally from Bon Appetit but I've modified it to our tastes. I would never have thought that cocoa powder or cinnamon would go into a Chili recipe but I think that's what makes this chili so good. This chili can be prepared ahead of time and reheated in the microwave. And like most chilis tastes better once the flavors have a chance to blend.
Top Review by Captain Apollo
Yum! I've made this several times and it's really great. I agree with Picholine that the initial cooking of the meat and spices before adding liquid is key. The cocoa and cinnamon add a fantastic flavor, but my friends can never guess what it is. I also love to make this and take it to work to nuke at the office. Thanks!
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 lb ground turkey (I like dark meat)
- 1⁄4 cup chili powder
- 2 bay leaves
- 1 tablespoon unsweetened cocoa powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1 (28 ounce) can no-salt-added diced tomatoes
- 2 cups chicken stock
- 1 (8 ounce) can no-salt-added tomato sauce
- 2 (15 ounce) cans small white beans, rinsed & drained
Directions See How It's Made
- Heat oil in heavy large pot over medium heat.
- Add onions and sauté until light brown and tender.
- Add oregano and cumin- stir 1 minute.
- Increase heat to medium-high.
- Add turkey and stir until no longer pink, being sure to break up meat while stirring.
- Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
- Add tomatoes with their juices.
- Mix in stock and tomato sauce.
- Bring to a boil.
- Reduce heat and simmer for 45 minutes.
- Stir occasionally.
- Add beans to chili and simmer until flavors blend, about another 10 minutes longer.
- Discard bay leaves.
- Ready to serve.