Tex-Mex Turkey and Bean Chili

• 4 slices bacon (4 ounces), cut crosswise into 1/2-inch-thick strips
• 3 pounds ground dark-meat (at least 7% fat) turkey
• 4 onions, coarsely chopped
• 4 garlic cloves, minced
• 2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
• 3 tablespoons chili powder
• 3 tablespoons unsweetened cocoa powder
• 4 teaspoons ground cumin
• 2 cans (28 ounces each) whole peeled tomatoes in puree
• 2 tablespoons unsulfured molasses
• 1 cup water
• Coarse salt
• 3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
• Assorted toppings, such as cheddar cheese, sour cream, pickled jalapeno slices, and fresh cilantro, for serving

1. Heat a Dutch oven or heavy 5-quart pot over medium.
2. Add bacon; cook, stirring occasionally, until crisp, 6 to 8 minutes.
3. Raise heat to high; add turkey.
4. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
5. Add onions, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes.
6. Stir in chili powder, cocoa, and cumin; cook, stirring, until fragrant, about 1 minute.
7. Break up tomatoes with kitchen shears (see page 361) or your hands, and add them to the pot along with the puree.
8. Add molasses, the water, and 4 teaspoons salt; bring to a boil.
9. Reduce heat to a simmer; cook, partially covered, 30 minutes.
10. Add beans; continue cooking (uncovered) until turkey is very tender and liquid has thickened, about 30 minutes more.
11. Serve hot, with assorted toppings, as desired.
12. Chili can be refrigerated up to 2 days or frozen up to 3 months; let cool completely before transferring to an airtight container.
13. Defrost in the refrigerator, and reheat over medium-low before serving.

bacon, ground darkmeat, onions, garlic, jalapeno chiles, chili powder, cocoa, ground cumin, tomatoes, unsulfured molasses, water, salt, pinto beans, toppings

Taken from www.epicurious.com/recipes/food/views/tex-mex-turkey-and-bean-chili-387958 (may not work)