3slicescenter cut bacon, cut crosswise into 1/2-inch strips
3pounds93% lean ground turkey
4garlic cloves, chopped
2jalapeño peppers, minced (seeds removed for less heat)
2cans(28 ounces each) whole peeled tomatoes in puree
4cans(15.5 ounces each) pinto beans, drained and rinsed
Add bacon to dutch oven, or multi-cooker, and cook on medium 6-8 minutes, until crisp.
Add onions, garlic and jalapeños. Stirring frequently until softened (about 5 minutes).
Add turkey and break up the meat. Cook until browned (about 10 minutes).
Add chili powder, cocoa, and cumin. Stir for 1-2 minutes.
Break up tomatoes with your hands and add along with remaining puree fro the cans to the pot.
Add molasses, water, and salt. Reduce heat to simmer and cook covered for 15 minutes.
Add beans. Continue cooking uncovered for 30-45 minutes.
This recipe can also be cooked in a slow cooker.If using a multi-cooker, use stove top setting until meat is browned; then add remaining ingredients and set to slow cook on LOW for 4 hours.Substitutions & Variations:
Substitute any ground meat for the the turkey.
Substitute any type of beans for the pinto beans.
Use the Mix N Chop by Pampered Chef to break up ground meat easily.
Bulk it up with veggies instead of meat to make it vegetarian.