Mike’s Hot Spicy Food Recipes

30 min. Cook Time

Serves 8

1. Ingredients

• 4 strips bacon, cut into 1/2 inch pieces
• 3 pounds ground dark-meat (7 percent fat) turkey
• 4 cups chopped onions
• 1/4 cup minced garlic cloves
• 2 medium fresh jalapeno chiles (ribs and seeds removed for less heat, if desired), minced
• 3 tablespoons chili powder
• 3 tablespoons unsweetened cocoa powder
• 4 teaspoons ground cumin
• 2 (28 ounce) cans whole tomatoes in puree
• 2 tablespoons unsulfured molasses
• Coarse salt
• 3 (15.5 ounce) cans canned pinto beans, drained and rinsed

2. Cooking Directions

Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes. Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute. Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.

3. Still Hungry?

You can substitute an equal amount of lean ground beef for the turkey. Other types of beans, such as black or kidney beans, can be used instead of pinto beans.

Suggested Chili Toppings

Fresh cilantro leaves, sliced pickled jalapeno chiles, reduced-fat sour cream, crumbled cornbread, grated cheddar cheese