Chili (Ground Turkey & Bacon)

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.

4 slices bacon, cut into ½” pieces
3 lb ground dark-meat turkey (7% fat)
4 cups onions, chopped
¼ cup cloves garlic, minced
2 medium fresh jalapeno chiles, ribs and seeds removed for less heat, if desired, minced
3 Tbsp. chili powder
3 Tbsp. unsweetened cocoa powder
4 tsp. ground cumin
2 (28 oz) can whole tomatoes in purée
2 Tbsp. unsulfured molasses or maple syrup
sea salt
3 (15½ oz) can pinto beans, drained and rinsed

To Serve:
fresh cilantro leaves
sliced pickled jalapeno chiles
sour cream
crumbled cornbread
grated cheddar cheese

Heat a Dutch oven (or other heavy 5-quart pot) over medium heat.  Add bacon; cook until crisp and brown, 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 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 tsp. 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.

Makes 8 servings.