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.