Holy Mole Turkey Chili an unusual knock your socks off recipe! Chili mixed and Mole sauce, “who knew”. Cocoa and cinnamon set this family pleaser apart.
This is a really, knock your socks off, ain’t your mama’s chili, chili! I mean to knock your socks off cuz it’s so unusual! It’s like a chili mixed up with a Mole sauce. The cocoa and cinnamon are what give this chili its Mole personality. As the recipe is written, it’s not too spicy. If spicy is where you want to take this chili, it’s easily done by adding more red pepper flake or a little hot sauce. Don’t be freaked out by the large quantity of chili powder. I thought it blended everything together very well. I found this recipe when I was cruising Epicurious. It was really highly rated by lots of viewers. When I saw the recipe, I was drawn to it because the reviewers said that even though it was pretty healthy, it was very flavorful and satisfying, even for the serious meat and potatoes kinda guys (like my hubby and son! LOL). The whole fam really enjoyed this delicious chili. It’s definitely going into the permanent dinner rotation. Next time I make it I plan on adding a few yellow peppers just to add a little more nutritive value. My meat and potatoes boys will never even know they’re in there!
Holy Mole Turkey Chili
- 1 Tablespoon Vegetable Oil
- 2 Medium Onions Chopped
- 1 1/2 Teaspoons Dried Oregano
- 1 1/2 Teaspoons Dried Ground Cumin
- 1 1/2 Pound Lean Ground Turkey
- 1/4 Cup Dried Chili Powder
- 1/4-1/2 Teaspoon Crushed Red Pepper Flakes
- 2 Dried Bay Leaves
- 1 Tablespoon Unsweetened Cocoa Powder
- 1-1 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Brown Sugar
- 1/4 Teaspoon Ground Cinnamon
- 1-28 Ounce Whole Tomatoes Can
- 3 Cups Beef Stock or Beef Broth
- To Taste Hot Sauce
- 1-8 Ounce Tomato Sauce Can
- 3-15 Ounce White Beans Can
- Red Onion Chopped
- Fresh Cilantro Chopped
- Sour Cream
- Corn Bread
- Heat oil in a heavy large pot over medium heat. Add onions; saute until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with the back of a spoon.
- Stir in chili powder, red pepper flakes, bay leaves, cocoa powder, salt, black pepper, brown sugar, and cinnamon. Add tomatoes with their juices, breaking up with the back of a spoon. Mix in stock or beer, hot sauce, and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
- Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
- Ladle chili into bowls. Pass red onion, cilantro, sour cream and corn bread separately.
- Source: Slightly Adapted From Epicurious