Turkey Chili Mole

I've tried a lot of different turkey chili recipes, but this is the one I always come back to as my all-time favorite. For beef chili however, my favorite remains Touchdown Chili.

Ground Turkey Chili Mole

(serves 4-5)

1 medium onion, finely chopped
1½ pounds ground turkey
1 tablespoon minced garlic, or 6 cloves minced garlic
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can stewed or diced tomatoes, not drained
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons molasses
2 teaspoons Tabasco
2 tablespoons unsweetened cocoa
1½ teaspoons paprika
1½ teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried basil

In a large Dutch oven, combine chopped onion and ¼ cup water. Bring to a simmer over medium heat; allow liquid to evaporate and onion will begin to brown. Add ¼ cup more water and scrape brown bits free. Allow onion to brown again; add ¼ cup water and repeat one more time until water has evaporated.

Crumble turkey into pan; add garlic. Cook until turkey is no longer pink and liquid has evaporated. Stir in all remaining ingredients. If desired, use a wooden spatula to mash the stewed tomatoes so that you don't have large chunks of tomato in your chili (this is completely optional). Bring to a boil; reduce heat to a simmer and cover the pan. Simmer on low heat for at least 40 minutes, stirring occasionally to prevent sticking. While you're waiting for this chili to finish simmering, you've got plenty of time to start a batch of delicious cornbread.