To fix it, I had to "wash" the chili several times over: basically, I put the chili in a sieve and ran water through it until the excessive bitter chocolate flavor was gone. I re-added the tomatoes, chicken broth, and spices.
Problem solved! It's filling and hearty, especially with toppings, cornbread, and a salad. Anyways, the great thing about cooking is that it's way more forgiving than baking
|Serve with cornbread!|
Turkey and Pinto Bean Chili
1 small onion, chopped
2 bell peppers, chopped
3 garlic cloves, chopped
1 lb ground turkey
1 tablespoon each: chili powder/paprika, cumin, dried oregano, crushed red pepper
1 15-ounce cans pinto beans, drained
1 cup lima beans
1 28-ounce can diced tomatoes in juice
1/2 cup chicken broth
1 ounce semisweet chocolate, chopped
1/4 cup cilantro
salt and pepper
plain yogurt or sour cream
cheddar cheese, grated
Sauté onion, bell peppers and garlic over high heat until vegetables begin to soften. Add turkey and sauté until no longer pink, about 5 minutes. Mix in chili powder/paprika, cumin, oregano, and crushed red pepper and stir 1 minute.
Add jalapenos, pinto beans, tomatoes with juices, broth, and chocolate. Reduce heat to medium and simmer uncovered until chili thickens. Add cilantro. Season with salt and pepper.
Serve hot. Top with plain yogurt or sour cream, cilantro, and cheese.