What makes a chili unforgettable? When the meat and the right combo of spices are cooked slowly enough to make them melt into the sauce. This is the recipe that makes that happen, and the unsweetened cocoa powder addition is masterful, adding dark, dusky flavor.
I first discovered this recipe in Cooking Slow, by Andrew Schloss, a highly respected cookbook author, whose new book features recipes “for slowing down and cooking more.” You’ll find dishes made by roasting, braising, baking, grilling, frying and steaming. Lucky for us, there’s a whole section on using a slow cooker.
Senior contributor Chris Prosperi of Metro Bis Restaurant in Simsbury, Connecticut, whipped up my favorite turkey chili, and why wouldn’t I ask him to? He has nine, and I’m not kidding, nine slow cookers.
If you have a crowd coming for movie night, football, or simply to get together, this is your dish.