Slow-Cooker Turkey Chili with Dark Chocolate
Servings
6
Servings
6
Ingredients
Instructions
  1. Preheat the oven to 200°F.
  2. In a large Dutch oven, heat the oil over medium heat. Add the onion and sauté until it softens, about 4 minutes. Add the chile and garlic and sauté briefly until aromatic, about 30 seconds. Add the turkey and season generously with salt and pepper. Sauté, chopping and scraping with a spatula to separate the chunks of ground meat and to help it cook evenly.
  3. When the turkey is mostly cooked, add the cumin, oregano, chili powder, and cornmeal and cook, stirring constantly, until the mixture is aromatic, about 3 minutes. Add the chicken broth, tomatoes, and cocoa powder. Stir until the mixture simmers and the cocoa dissolves. Stir in the beans and cover the pot. Transfer to the oven and cook until the meat is very soft and the flavors are very fragrant, 4 to 8 hours.
  4. Just before serving, taste and adjust the seasoning with salt and pepper. Stir in the cilantro and serve.
Recipe Notes

Variation:
In a slow cooker Follow the recipe, but transfer the chili to a 6-qt/5.7-l slow cooker after the beans are added. Cook on low for 5 to 7 hours.

Prep time: 15 minutes Cooking time: 4 to 8 hours Store: for up to 3 days, covered in the refrigerator. Reheat gently in a low oven or over low heat.