Turkey and White Bean Chili with Chocolate

Directions

To use dried beans, soak beans overnight or all day in cold water. Pour out water, add fresh water to cover, and cook beans at a low simmer about 1 1/2 hours, or until soft but not mushy. Drain beans and put in heavy soup pot. To use canned beans, drain beans into a colander placed in the sink and rinse well with cold water Put beans, tomatoes and homemade beef stock into a medium-sized soup pot and start to simmer. Heat 2 tsp. olive oil in heavy frying pan, add chopped onion and saute until onions are soft and just starting to brown, about 8 minutes. Add dried oregano, ground cumin, ground Ancho chile powder , chile powder, and ground Chipotle chile powder and cook about 1 minute, or until it’s fragrant. Put onion/spice mixture into pot and continue to simmer. Add 1 tsp. more olive oil to frying pan and add turkey. Cook until well done and starting to brown, breaking apart with turner. Add turkey to soup pot. Deglaze frying pan with 1 cup water, scraping any browned bits off bottom of pan, and add to pot. Add bay leaves, cocoa powder, and salt to the pot. Simmer on low heat until all ingredients are well blended and tomatoes are starting to break apart, about one hour, or a little longer if you prefer. Turn off heat and stir in chopped cilantro if using. Let sit five minutes, then serve. Can be served with sour cream and/or grated cheese if desired.