I have never been a big fan of chili, but this was good enough to make again. Since I do not like leftovers, I cut the recipe in half and eliminated the bacon.
Serves 8
4 slices bacon cut into ½ inch strips
3 lbs ground turkey
4 onions coarsely chopped
4 garlic cloves, minced
2 jalapeño chilies, minced
3 T chili powder
3 T unsweetened cocoa powder
4 t ground cumin
2 cans (28 oz. each) whole peeled tomatoes in puree
2 T unsulfured molasses
1 C water
3 cans (15 ½ oz each) cannellini beans, drained and rinsed
3 lbs ground turkey
4 onions coarsely chopped
4 garlic cloves, minced
2 jalapeño chilies, minced
3 T chili powder
3 T unsweetened cocoa powder
4 t ground cumin
2 cans (28 oz. each) whole peeled tomatoes in puree
2 T unsulfured molasses
1 C water
3 cans (15 ½ oz each) cannellini beans, drained and rinsed
Assorted toppings, such as cheddar cheese, sour cream and fresh cilantro for serving.
- Heat 5-quart pot over medium. Add bacon; cook until crisp 6-8 minutes. Raise heat to high; add turkey. Cook till no longer pink 8-10 minutes.
- Add onions, garlic and cook until soft about 5 minutes. Stir in cocoa, and cumin; cook about 1 minute.
- Break up tomatoes with kitchen shears or with your hands, and add them to the pot along with the puree. Add molasses, the water and 4 t salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
- 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.
Can be refrigerated up to 2 days or frozen up to 3 months; let cool completely before transferring to an airtight container.