Chili powder, chocolate, and cumin are often combined in Tex-Mex cooking, and this turkey chili stays true to those roots. The recipe makes a large yield, so you can serve some chili right away, then freeze the rest to enjoy later.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Heat a Dutch oven or heavy 5-quart pot over medium. Add bacon; cook, stirring occasionally, until crisp, 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.
Step 2
Add onions, garlic, and jalapeños; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa, and cumin; cook, stirring, until fragrant, about 1 minute.
Step 3
Break up tomatoes with kitchen shears (see page 361) or your hands, and add them to the pot along with the puree. Add molasses, the water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
Step 4
Add beans; continue cooking (uncovered) until turkey is very tender and liquid has thickened, about 30 minutes more. Serve hot, with assorted toppings, as desired.
Making Ahead
Step 5
Chili can be refrigerated up to 2 days or frozen up to 3 months; let cool completely before transferring to an airtight container. Defrost in the refrigerator, and reheat over medium-low before serving.
