(Adapted from Real Simple via Smitten Kitchen.)
2 to 2 1/4 pounds lean ground turkey
1 large onion, chopped
5 cloves garlic, minced
1 cup canned beef broth
1/3 cup chili powder (this is not a typo – trust us!)
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa
1 28-ounce can diced tomatoes
2 15-ounce cans kidney beans (or one each kidney and black beans) drained
1 teaspoon kosher salt
2 tablespoons cider vinegar
cayenne or chipotles en adobo or a mix of the two, to taste
cheddar, sour cream, bread, etc. for serving
Place a large Dutch oven or saucepan over medium-high heat. Add the turkey and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin, cocoa and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Add the cayenne and/or chipotles if using (we always do) and adjust spices to taste.
Serve with shredded cheddar and sour cream. We like to eat this with French bread as well. It’s even better the second day.
We’ve always made this chili with turkey and it’s delicious that way, but you could use beef if you’re into that. Chili tends to be pretty forgiving, so feel free to mix it up.