There’s nothing like a pot of chili to warm you up and satisfy a hungry crowd. This recipe for mole-style chili with ground turkey builds flavor with unsweetened chocolate, dark brown sugar and chili seasoning. Top with plenty of Wisconsin Monterey pepper jack cheese for an extra kick.
Add your own spin with roasted carrots or squash, or substitute shredded chicken for the ground turkey. Whatever you decide we know it will be a hit!
1 tablespoon olive oil
1 yellow onion, minced
1 large garlic clove, minced
1 pound ground turkey
1 1/4 ounces dry chili seasoning
1 can (28 ounces) crushed tomatoes, undrained
1 can (10 ounces) beef broth
1 cup water
1 can (16 ounces) pinto beans, well drained
1 tablespoon dark brown sugar, packed
1 tablespoon cider vinegar
1 ounce unsweetened chocolate
Hot pepper sauce (optional)
2 2/3 cups (11 ounces) Wisconsin Monterey pepper jack cheese, shredded
In heavy 4-quart pot, heat olive. Add onion and garlic; sauté 3 to 4 minutes. Add turkey. Increase heat to medium high.
Cook stirring, until turkey is no longer pink. Mix in chili seasoning. Add tomatoes, broth and water and bring to a boil. Reduce heat and simmer 30 minutes.
Stir in beans, sugar, vinegar, and chocolate. Stir until chocolate melts and simmer additional 20-30 minutes. Season with hot pepper sauce to taste.
Ladle chili into 8 bowls and top each with 1/3 cup shredded Wisconsin Monterey pepper jack.