Tex-Mex Turkey and Bean Chili

Name: Tex-Mex Turkey and Bean Chili
Yield: serves 8
Ingredients: 4 slices bacon (4 ounces), cut crosswise into 1/2-inch-thick strips; 3 pounds ground dark-meat (at least 7% fat) turkey; 4 onions, coarsely chopped; 4 garlic cloves, minced; 2 jalapeño chiles, minced (ribs and seeds removed for less heat, if desired); 3 tablespoons chili powder; 3 tablespoons unsweetened cocoa powder; 4 teaspoons ground cumin; 2 cans (28 ounces each) whole peeled tomatoes in puree; 2 tablespoons unsulfured molasses; 1 cup water; Coarse salt; 3 cans (15 1/2 ounces each) pinto beans, drained and rinsed; Assorted toppings, such as cheddar cheese, sour cream, pickled jalapeño slices, and fresh cilantro, for serving

December 22, 2011

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 notes

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