A big pot of this full-flavored chili will serve a crowd or keep you in leftovers all week.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.

Cook's Notes

You can substitute an equal amount of lean ground beef for the turkey. Other types of beans, such as black or kidney beans, can be used instead of pinto beans.

Reviews (9)

174 Ratings
  • 5 star values: 51
  • 4 star values: 50
  • 3 star values: 50
  • 2 star values: 16
  • 1 star values: 7
Rating: 5 stars
03/01/2014
I used 2 lbs of turkey and 3 cans of beans. I also reduced the salt. It is a unique Chili with the Cocoa and Molasses but it's is a magical combination. We will make this again very soon!
Rating: 4 stars
02/09/2013
This is my go to chili recipe. It's relatively lower in fat compared to an all beef chili and has delicious depth of flavor. If using Kosher salt, 4 teaspoons is about right. If using table salt, be sure to decrease the amount to 2 teaspoons. Super easy and perfect on a cold day.
Rating: Unrated
02/04/2012
This fantastic recipe has become my family's preferred chili recipe. My son and husband love hot sauces so they always add heat to theirs. I have omitted the bacon and turkey and substituted firm tofu, and added carrots, zucchini and yellow squash, and a bit of wine for a great all-veggie chili when vegetarian guests are joining us - I use both diced and crushed tomatoes for a slightly thicker sauce when I do that.
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Rating: 5 stars
01/30/2012
I was just so curious to see what the flavors of this chili would taste like. I grabbed a pen and paper and jotted it down, went to the grocery store right after work and made this chili. When my boyfriend got home, he said he could smell that chili outside. That was my first clue it was wonderful. The turkey was SO tender and really absorbed the flavors. I would say the layers of flavors are absolutely awesome. THANKS!!!!!!!! Its now a new staple in our favorite recipe book.
Rating: Unrated
12/18/2010
I made this chili while camping over the Halloween weekend. I prepped everything at home and cooked it at the campsite. It was absolutely delicious - my teenagers were scraping the pot with bread to get every last morsel!
Rating: Unrated
04/16/2008
Hmm. Just realized the recipe I used today was from the PBS/Everyday Food site, and there it recommends 4 tsp salt. Here it doesn't. Oh well!
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Rating: Unrated
04/16/2008
This chili is delicious and a big favorite in our family with a few modifications. 1) I'd highly recommend cutting the salt in half, to two teaspoons, then tasting. We like salt in our house and well seasoned food, and yet I would have found the 4tsp salt way too much. 2) We only use 1 jalapeno (seeded and veined as suggested) to make it more kid-friendly. 3) We use turkey bacon and typically use 6 slices instead of the suggested 4. Enjoy! We love it.
Rating: Unrated
03/01/2008
I forgot to mention that a few dashes of Tabasco sauce really helps too (I like it hot!!).
Rating: Unrated
02/29/2008
Very tasty and easy to prepare. I cut the recipe in half for the two of us, and it lasts for days. In fact, it's better the next day! I add a chopped green pepper to the onion and garlic mixture if I have it on hand.