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

9/4/2019

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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.

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