✤1½ tbsp (~8g) unsweetened cocoa powder
✤1½ tbsp chili powder
✤1½ tsp dried oregano
✤1¼ tsp cinnamon
✤3/4 tsp ground cumin
✤1/2 tsp allspice
✤1/4 tsp ground cloves
✤1/4 tsp cayenne pepper
✤ salt & black pepper to taste
✤2- 15oz cans red kidney beans, drained and rinsed
✤2 cups chicken broth
✤4 slices bacon
✤1 large yellow onion, finely chopped (~376g)
✤5 cloves garlic, finely chopped
✤1- 15oz can tomato pureé
✤2 tsp (8g) brown sugar
✤1 lb lean ground turkey
✤1 tsp cider vinegar
❖In a small bowl, mix together the cocoa powder, all seasonings, 1/2 tsp salt & 1/2 tsp black pepper. Set aside.
❖In a blender or food processor, pureé half of the kidney beans with 3/4 cup of the broth until smooth and set aside.
❖In a med stockpot over med heat, fry the bacon, turning it over as necessary, until well-rendered and lightly browned, about 13 min. Transfer bacon to paper towel lined plate, chop and set aside.
❖Return the pot to med heat, add the onion & a pinch of salt to the bacon fat and cook, stirring occasionally, until softened, about 4 min. Add the garlic & spice mix and bloom, stirring constantly, 1 min more. Add remaining 1¼ cups broth and bring to a simmer, deglazing and scraping bottom of pot for browned bits.
❖Add tomato pureé, brown sugar & pureed bean mix and stir together. Add the ground turkey and break into large chunks (it will break down more on its own). Add remaining beans and stir to mix. Adjust heat to med-high and bring to a simmer, then reduce to med-low and simmer, stirring occasionally, about 30 min.
❖Add the vinegar & bacon and stir. Taste and adjust seasoning as necessary.
