JP's Chili Queen Bowl of Red; or, Turkey and Chickpea Chili.

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 JP's Chili Queen Bowl of Red; or, Turkey and Chickpea Chili.

Ingredients

  • 1 lb bacon

  • 1 tablespoon vegetable oil

  • 2 medium onions, chopped

  • 1 1/2 teaspoons dried oregano

  • 1 1/2 teaspoons ground cumin

  • 1 1/2 pounds lean ground turkey

  • 1/4 cup chili powder

  • 1 TBS ancho chili powder

  • 1 Tbs minced garlic

  • 1 chopped jalapeño 

  • 2 bay leaves

  • 1 tablespoon unsweetened cocoa powder

  • 1 1/2 teaspoons salt

  • 1/4 teaspoon ground cinnamon

  • 1 28-ounce can whole tomatoes

  • 3 cups beef stock or canned beef broth

  • 1 8-ounce can tomato sauce

  • 3 15-ounce cans small white beans, rinsed, drained

    • OR 1 lb dry beans, soaked overnight and cooked

Instructions

  1. Chop bacon into 1-inch pieces

  2. Put bacon into heavy dutch oven or pot over low heat. Add 3 Tbs water to pot. Simmer for about 20 minutes until bacon is pink and the fat has rendered out.

  3. Add onions; sauté until light brown and tender, about 10 minutes. 

  4. Add oregano and cumin; stir 1 minute. 

  5. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. 

  6. Stir in chili powders, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. 

  7. Reduce heat; simmer at least 45 minutes, stirring occasionally. Alternatively, cover dutch oven and place into oven at 225 degrees for 1-4 hours.

  8. Add beans to chili and simmer until flavors blend, about 30 minutes longer. Discard bay leaves. 

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