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Rach's turkey and bacon chili gets sweetened up with apple and molasses—and topped with the works.
"Upstate New York in late fall," Rach says. "In a bowl."
Heat a large cast-iron skillet, nonstick skillet or Dutch oven over medium-high heat with 1 tablespoon oil, a turn of the pan. Add bacon and render. Add turkey and brown and crumble. Add celery, apple, onions (Rach uses her bench scrape — or "food mover"), jalapeño peppers and garlic, then season with salt, pepper, chili powder, mustard, paprika, cumin, coriander, sage and thyme. Stir and soften vegetables with meat, 5-6 minutes. Add molasses, Worcestershire, soy sauce, and stock, lower heat and simmer to thicken 10-15 minutes at low bubble.
Serve chili in shallow bowls topped with cheese, onion, jalapeño pepper rings and chips alongside for scooping.