Cocoa powder may seem a little out of place in chili, but in this mole-inspired version it has two functions: it adds depth to the flavor and helps thicken the sauce. We recommend serving chili with tortilla chips, but it would also be great with corn bread.Print
The magic of ocoa powder in this recipe will wow you that you might get addicted to it.
- 3 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 3 tablespoons chili powder
- 3 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 1 tablespoon ground cumin
- 3/4 pounds ground turkey (preferably dark meat)
- 28-ounce can roasted chopped tomatoes over heat
- kosher salt
- 1/4 cup bitter cocoa powder
- 2 3/4 cups low-sodium chicken broth and more to lighten chili if needed.
- 2 cups crushed corn tortilla chips, plus whole serving chips
- 2 tablespoons red wine vinegar
- Two 15-ounce cans of 15-ounce pinto beans, drained and rinsed
- 1 tablespoon dried oregano
- 1 medium onion, chopped
- Sliced shallot, shredded cheddar cheese, sour cream and chopped marinated jalapeño, to serve.
- Heat the oil in a medium-large non-sticky skillet at a medium-high heat.
- Add tomato paste, chili powder, cumin and cayenne pepper and cook, stirring, until oil is brick red and mixture is dry, about 2 minutes.
- Add ground turkey and 1 tablespoon salt and cook, stirring and breaking into small chunks, until turkey needs to be cooked thoroughly at this point.
- Transfer mixture to a 6-quart slow cooker.
- Add tomatoes, chicken broth, cocoa powder, vinegar, oregano and 1 teaspoon salt in a skillet over medium-high heat and bring to boil, stirring.
- Cook for about 2 minutes.
- Add tomato, beans, onions, crushed tortillas and garlic mixture to insert and mix.
- Cover and simmer for 6-8 hours.
- Add chicken broth to dilute chili if necessary.
- Season with salt.
Serve with green onions, cheddar cheese, sour cream, marinated jalapeño and tortilla chips.