meaty chocolatey chili - it's as amazing as it sounds

This is an adaptation from a Martha Stewart recipe (I'm a huge fan of hers). I always pair this with my jalapeno cornbread muffins that are another Martha adaptation to my own personal taste. I'm making this tomorrow - after writing it I'm totally jones'ing!

INGREDIENTS

• • 4 slices uncured bacon cut into 1/2-inch pieces
  • 1 to 1 1/2 pounds ground turkey 
  • 1 cup chopped onions
  • 1/4 cup minced garlic cloves
  • 1 medium chopped jalapeno (i wear gloves when chopping!)
  • 1 tablespoon chili powder
  • 3 tablespoons unsweetened cocoa powder
  • 4 teaspoons ground cumin
  • 2 cans (28 ounces each) whole tomatoes in puree
  • 2 tablespoons unsulfured molasses
  • Coarse salt
  • 3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
• optional toppings
  • Fresh cilantro leaves, chopped
  • Sour cream
  • Crumbled cornbread
  • Grated cheddar cheese

INSTRUCTIONS

• 1. 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.
  2. Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
  3. Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
  4. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.