You Won’t Believe What They Put In This Turkey Chili To Make It Special!

When I first saw the secret ingredient, I was skeptical. It’s not the usual type of ingredient that you use in chili recipes. In fact, I often use this particular ingredient in desserts- only in desserts. But who am I to protest against Food Network? So I did try the recipe without changing the ingredients or substituting them for anything. I made cornbread with this- the perfect pair for such a delicious chili. And oh, do you want to know the secret ingredient? Here you go- it’s cocoa! Yes, cocoa powder.

Check out what our friends from Food Network have to say about this recipe:

“Cocoa powder may seem a bit out of place in chili, but it has two jobs in this mole-inspired version: It adds depth of flavor and helps thicken the sauce.”

When you first take a spoonful of this chili, you will not immediately notice that certain kick. But slowly, you will, and you will be mesmerized by how cocoa powder indeed brought a change to such a classic recipe. My husband loves this so much he wants to eat this again and again and again.

Ingredients

• 2 tablespoons Wesson vegetable oil
• 3 tablespoons Hunt’s tomato paste
• 3 tablespoons McCormick chili powder
• 1 tablespoon McCormick ground cumin
• 1/2 teaspoon McCormick cayenne pepper
• 3/4 pound Jennie O ground turkey (preferably dark meat)
• Kosher salt
• One 28-ounce can Hunt’s fire-roasted diced tomatoes
• 2 3/4 cups College Inn low-sodium chicken broth, plus more for thinning the chili if needed
• 1/4 cup Hershey’s unsweetened cocoa powder
• 2 tablespoons Heinz red wine vinegar
• 1 tablespoon McCormick dried oregano
• Two 15-ounce cans Great Value pinto beans, strained and rinsed
• 1 medium onion, chopped
• 2 cups crushed Tostitos corn tortilla chips, plus whole for serving
• 3 cloves garlic, chopped
• Sliced scallions, Sargento shredded Cheddar, Daisy sour cream and chopped pickled jalapeno, for serving

Instructions

Heat the oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne and cook, stirring, until the oil is brick-red and the mixture is dry, about 2 minutes. Add the ground turkey and 1 teaspoon salt and cook, stirring and breaking up into smaller pieces, until the mixture is combined (the turkey doesn’t need to be cooked all the way through at this point). Transfer the mixture to the insert of a 6-quart slow cooker.

Add the tomatoes, chicken broth, cocoa powder, vinegar, oregano and 1 teaspoon salt to the skillet over medium-high heat and bring to a simmer, whisking. Cook for about 2 minutes. Add the tomato mixture, beans, onions, crushed tortilla chips and garlic to the insert and give the mixture a good stir. Cover and cook on low for 6 to 8 hours.

Add chicken broth to thin the chili, if necessary. Season with salt. Serve with scallions, Cheddar, sour cream, pickled jalapeno and tortilla chips.

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Quick Tip: Season this chili based on your preferred taste. You can make adjustments on the flavors.

Thanks again to Food Network for this amazing recipe.