Serves 6 to 8
⅓ pound thick-cut bacon, cut crosswise into ¼-inch-wide strips
2 pounds ground turkey, preferably dark meat
Kosher salt
2 tablespoons olive oil
2 medium onions, coarsely chopped (about 3 cups)
1 red bell pepper, cored, seeded, and cut into small cubes
3 tablespoons tomato paste
5 garlic cloves, finely chopped
1 canned chipotle chile in adobo, seeded and finely chopped (about 2
teaspoons), plus 2 tablespoons of the adobo sauce
2 teaspoons dried oregano
¾ teaspoon ground cumin
2 (15-ounce) cans black beans, rinsed and drained
1 (14-ounce) can crushed tomatoes (fire-roasted or plain)
1 (12-ounce) bottle dark beer (ideally Guinness; Negra Modelo is good too)
1½ cups low-sodium chicken broth
2 ounces dark chocolate, coarsely chopped (scant ½ cup)
2 tablespoons apple cider vinegar
2 teaspoons molasses (not blackstrap) or packed dark brown sugar
For serving:
Sliced avocado
chopped fresh cilantro,
pickled jalapeños,
grated cheddar,
diced white onion,
lime wedges,
Greek yogurt or sour cream
I’ve made this so many times for my BFF Reema Sampat that she now calls it her own. The day I discovered that chocolate and beer add a rich, malty depth to the warm, spicy flavors of chili was a life-changing one, in the culinary sense. This is a one-pot situation that’s great for parties. The chili also freezes well, so you can make big batches ahead and have it at the ready.
In a large Dutch oven or other wide heavy pot with a lid, cook the bacon over medium-high heat, stirring occasionally, until crisp and golden, 5 to 7 minutes.
Using a slotted spoon, transfer the bacon to a large bowl. Cook the turkey in the remaining bacon fat over high heat, stirring frequently and breaking up the meat into small bits with a wooden spoon, until cooked through, about 5 minutes.
Season with 1½ teaspoons salt, then transfer the turkey and any juices to the bowl with the bacon.
Heat the oil in the same pot over medium-high heat. Add the onions and bell pepper and cook, stirring occasionally, until the veg are softened and the onions are golden, about 8 minutes. Stir in the tomato paste and garlic and cook for 1
minute, stirring, then stir in the chipotle and adobo sauce, oregano, cumin, and 2
teaspoons salt. Cook until fragrant, about 2 minutes, then add the beans,
crushed tomatoes, beer, broth, chocolate, and turkey mixture. Bring to a gentle
simmer and cook, uncovered, stirring occasionally, until the chili is deeply
flavorful, about 1 hour and 15 minutes.
Remove the pot from the heat and stir in the vinegar and molasses or brown
sugar. Adjust the seasoning to taste. Serve hot, with your favorite
accompaniments.
Tip To save the rest of an opened can of chipotles in adobo, scoop
small mounds onto a parchment-lined baking sheet and freeze until
firm (4 to 6 hours). Transfer to a zipper-lock freezer bag and keep
frozen until ready to use. You can use the chipotles straight from the
freezer.