Ingredients:4 slices of bacon, cut in to 1/2 inch strips
3 lbs. ground turkey
4 onions, coarsely chopped
2 jalapenos, minced, ribs and seeds removed for less heat if desired
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 pinto beans, drained and rinsed
Assorted toppings: cheddar cheese, sour cream, fresh cilantro
Directions:
Heat a dutch oven or heavy 5 quart pot over medium. Add bacon; cook, stirring occasionally, until crisp, 6-8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8-10 minutes.
Add onions, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa and cumin; cook stirring, until fragrant, about 1 minute.
Break up tomatoes with kitchen shears or 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 if desired.
Makes 8 servings. Total time 1 hour 30 minutes.
Verdict:
My sister got me a cast iron pot for my birthday and this was the first thing I made in it and I loved it. It made cooking the chili really easy. I also like that it doesn't take much effort, just a little bit of stirring here and there. The flavor was good and I enjoyed it. Blake is not a huge fan of chili so he just thought it was OK but he did say we could eat it again. It made so much that we froze half of it to eat another day when I don't feel like making dinner. One more thing. I don't know what the difference is between unsulfured molasses and regular molasses so I just used regular.
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