What's For Dinner

It was dark and rainy in Pittsburgh today, so I thought this chili dish (courtesy of Martha) would be a warm and hearty dinner. Curling up on the couch with some freshly baked chocolate chip cookies afterward made staying in today especially cozy.

Ingredients

Serves 8

• 4 bacon, cut into 1/2-inch pieces ( I skip this and just use a bit of olive oil)
  
• 3 pounds ground dark-meat (7 percent fat), turkey
• 4 cups chopped onions
• 1/4 cup minced garlic cloves
• 2 medium fresh jalapeno chiles, ribs and seeds removed for less heat, if desired, minced
• 3 tablespoons chili powder
• 3 tablespoons unsweetened cocoa powder
• 4 teaspoons ground cumin
• 2 cans (28 ounces each) whole tomatoes in puree
• 2 tablespoons unsulfured molasses
• Coarse salt
• 3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
• Fresh cilantro leaves, sliced pickled jalapeno chiles, reduced-fat sour cream, crumbled cornbread, grated cheddar cheese

Directions

1. 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.
2. 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.
3. 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.
4. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.