Turkey Chili Mole
I've tried a lot of different turkey chili recipes, but this is the one I always come back to as my all-time favorite. For beef chili however, my favorite remains Touchdown Chili.
Ground Turkey Chili Mole(serves 4-5)
1 medium onion, finely chopped
1 pound ground turkey
2 teaspoons minced garlic, or 4 cloves minced garlic
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes, not drained
2 (15 ounce) cans black beans, drained and rinsed
1 tablespoon molasses
1 teaspoon Tabasco
1 tablespoon unsweetened cocoa
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried basil
In a large Dutch oven, combine chopped onion and ¼ cup water. Bring to a simmer over medium heat; allow liquid to evaporate and onion will begin to brown. Add ¼ cup more water and scrape brown bits free. Allow onion to brown again; add ¼ cup water and repeat one more time until water has evaporated.
Crumble turkey into pan; add garlic. Cook until turkey is no longer pink and liquid has evaporated. Stir in all remaining ingredients. Bring to a boil; reduce heat to a simmer and cover the pan. Simmer for 35-40 minutes, stirring occasionally to prevent sticking.