2 tablespoons extra-virgin olive oil
1 Vidalia onion, diced
1 red bell pepper, halved, cored, seeded, and chopped
1 green bell pepper, halved, cored, seeded, and chopped
1 jalapeño, finely chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
Kosher salt and fresh ground black pepper
2 pounds ground turkey
1 (28-ounce) can whole tomatoes, drained and hand-crushed
1 (15-ounce) can red pinto beans, rinsed and drained
4 shakes hot sauce, such as Tabasco
1 ounce unsweetened chocolate
1 handful fresh cilantro, coarsely chopped
Coat a large stockpot with the oil and place over medium heat. When the oil is hot, add the onion, peppers, jalapeño, and garlic. Season with chili powder, cumin, and 1/2 teaspoon each salt and pepper. Cook and stir until the vegetables are tender and fragrant, about 3 minutes.
Add the ground turkey, breaking it up with a wooden spoon, and cook until the meat begins to brown, about 3 minutes. (If using beef, I would suggest draining off fat; but, turkey is such lean meat that we want to keep in whatever juices it has).
Add the tomatoes, crushing them through your fingers into the pot. Add the beans, hot sauce, and chocolate. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
The chili should be brown in color, thick in consistency and have a spicy, firey scent!
Ladle the chili into bowls and garnish with cilantro.