Turkey and Bacon Chili

Food & Fun - By Rachael Ray on

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."

Ingredients
  • 1 tablespoon neutral oil, such as safflower, sunflower or peanut
  • ⅓ pound meaty bacon, finely chopped or diced
  • 1 ½ - 2 pounds ground turkey, light and dark meat combined or leftover pulled turkey meat
  • 2 small-medium ribs celery with leafy tops, chopped
  • 1 crisp apple, such as Northern Spy or Gala, peeled and chopped ¼-inch dice
  • 1 small yellow onion, chopped
  • 1 small red onion, chopped
  • 2 jalapeño peppers, seeded and finely chopped
  • 2 large cloves garlic, finely chopped or grated
  • Salt and pepper
  • 1 round tablespoon chili powder, Ancho or chili blend such as Gebhardt's, a palmful
  • 2 teaspoons ground yellow mustard, ⅔ palmful
  • 2 teaspoons smoked sweet paprika, pimenton
  • 1 ½ teaspoons ground cumin, ½ palmful
  • 1 ½ teaspoons ground coriander
  • 5-6 leaves fresh sage, thinly sliced or chopped
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried, ⅓ palmful)
  • About 2 tablespoons molasses
  • About 2 tablespoons Worcestershire sauce
  • About 1 tablespoon smoked soy sauce or Tamari
  • About 2 cups turkey or chicken stock
To Serve:
  • Crumbled or shredded extra sharp white cheddar cheese
  • Finely chopped raw white onion or scallions
  • Pickled jalapeño pepper rings, mild or hot
  • Corn tortilla chips, for dipping and scooping
Preparation

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.