This rich and hearty chili combines unconventional ingredients like Dr Pepper and cocoa powder to create a deep, savory flavor. It is a perfect meal for cold weather and pairs exceptionally well with a variety of creamy and crunchy toppings.
List of ingredients
- 2 Tablespoons Canola Oil Рused for saut̩ing vegetables and browning meat.
- 1 Large Yellow Onion – finely diced for a savory base.
- 3 Cloves Garlic – minced to add aromatic depth.
- 2 Bell Peppers (1 red, 1 yellow) – minced to provide color and sweetness.
- 1 Pound Ground Turkey – the lean protein base for the chili.
- 1 Tablespoon Chili Powder – for classic chili flavor and color.
- 1 Tablespoon Cumin – a heaping measure for earthy warmth.
- 1/4 teaspoon Cayenne – provides a subtle kick, adjust to your heat preference.
- 1 teaspoon Oregano – adds a woody, herbal note.
- 1 Tablespoon Hershey’s Unsweetened Cocoa – adds richness and a dark color.
- 1/2 teaspoon Allspice – provides a complex, warm spice profile.
- 1/4 teaspoon Thyme – adds a subtle earthy fragrance.
- 12 Ounces Dr Pepper – the secret ingredient for a unique depth of sweetness.
- 2 Tablespoons Tomato Paste – used to thicken the sauce and intensify tomato flavor.
- 1 Tub Knorr Homestyle Chicken Stock – or 3.5 teaspoons of a similar bouillon base.
- 1 Can Pinto Beans – drained and rinsed before adding.
- 1 Can Tomatoes for Chili – or Mexican style diced tomatoes.
step-by-step instructions
- Sauté Aromatics: Heat the canola oil in a heavy bottomed pot over medium heat. Add the diced yellow onion and sauté until tender, which typically takes about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute. Stir frequently to ensure the garlic becomes fragrant without burning.
- Cook Peppers: Add the minced red and yellow bell peppers to the pot. Sauté for another 2-4 minutes until the peppers are tender.
- Brown the Meat: Add the ground turkey to the pot. Cook and stir until the meat is almost fully browned, approximately 5-6 minutes.
- Season the Meat: Sprinkle the chili powder, cumin, cayenne, oregano, cocoa powder, allspice, and thyme over the meat. Quickly stir to coat the turkey evenly.
- Toast Spices: Allow the spices to cook onto the meat for 1-2 minutes. This toasts the spices and intensifies their natural oils.
- Deglaze and Base: Pour in the Dr Pepper and stir in the tomato paste and chicken stock. Stir continuously until the stock and paste are fully dissolved.
- Simmer: Add the drained pinto beans and the canned tomatoes. Reduce the heat to low and let the mixture simmer.
- Develop Flavor: Simmer for at least 30 minutes, though all day is possible. A slow simmer of 2 hours on very low heat is recommended for the best flavor development.
- Serve: Dish the chili into bowls and serve with cool sour cream, grated cheese, sliced green onions, and tortilla chips.
Pro Techniques for Better Chili
Achieve a Proper Sear on Turkey
When browning the ground turkey, avoid stirring too frequently at first. Let the meat sit against the hot surface of the pot for a few minutes to develop a brown crust. This Maillard reaction creates complex savory flavors that are essential since turkey is leaner than beef.
Bloom Spices for Maximum Aroma
Adding the dry spices to the hot oil and meat before adding liquids is called blooming. This process allows the heat to release the essential oils within the cumin and chili powder. It creates a more integrated and vibrant flavor profile than adding spices to the liquid base.
Maintain a Consistent Low Simmer
Keep the heat at the lowest setting that still produces small, occasional bubbles. Boiling the chili too vigorously can cause the turkey to toughen and the liquid to reduce too quickly. A slow simmer allows the Dr Pepper and cocoa to meld with the savory components.
Use a Heavy-Bottomed Dutch Oven
A cast iron or heavy stainless steel pot is ideal for this recipe because it distributes heat evenly. This prevents the tomato paste and spices from scorching on the bottom of the pot during the long simmering process. It also helps maintain a steady temperature throughout the dish.
Ingredient Alternatives and Swaps
Substituting Ground Beef for Turkey
If you prefer a richer, fattier meat, you can substitute the ground turkey with lean ground beef. If using beef, you may need to drain some of the excess fat after browning but before adding the spices. Beef provides a more traditional, robust flavor that complements the cocoa well.
Using Different Bean Varieties
While pinto beans are traditional, you can easily use kidney beans or black beans. Kidney beans offer a firmer texture and a slightly heartier taste. Black beans provide a creamier consistency and a milder flavor that works well with the sweetness of the soda.
Replacing Dr Pepper with Other Sodas
If Dr Pepper is unavailable, a high-quality cola or root beer can be used as a substitute. These beverages provide the necessary caramel notes and sugar to balance the acidity of the tomatoes. Ensure the soda is caffeine-free if serving this dish to children.
Cocoa Powder vs. Dark Chocolate
Unsweetened cocoa powder is used for its bitter, earthy depth. If you prefer to use actual chocolate, swap the cocoa powder for one square of high-quality 85% dark chocolate. Stir the chocolate in at the very end of the simmering process until completely melted.
Adjusting Tomato Base Options
If you cannot find specific chili tomatoes, use a combination of crushed tomatoes and diced tomatoes. Adding a teaspoon of sugar or a pinch of baking soda can help balance the acidity if your canned tomatoes are particularly tart. Tomato puree can also be used for a smoother texture.
Serving and Presentation Ideas
Incorporating Creamy Dairy Toppings
Contrast the heat and richness of the chili with a dollop of cool sour cream or Greek yogurt. Shredded sharp cheddar, Monterey Jack, or Pepper Jack cheese adds a salty, creamy element that melts into the hot chili. This balances the intensity of the spices.
Adding Fresh Herbal Garnishes
Freshly sliced green onions or chopped cilantro provide a bright, sharp contrast to the deep flavors of the chocolate and soda. A few slices of fresh jalapeño can be added for those who want extra heat. These fresh additions lift the overall flavor profile of the dish.
Pairing with Starch-Based Sides
Serve the chili alongside warm honey cornbread or toasted garlic bread to soak up the thick sauce. Tortilla chips are a classic choice, providing a salty crunch that complements the soft texture of the beans. For a heartier meal, serve the chili over a scoop of steamed white rice.
Storage and Preservation Guidelines
Proper Refrigeration Techniques
Store leftover chili in airtight glass or plastic containers to maintain freshness. The flavors often improve after a day in the fridge as the spices continue to meld. It will stay safe to eat for up to 3 to 4 days when kept at or below 40 degrees Fahrenheit.
Long-Term Freezer Storage
This chili freezes exceptionally well for up to 6 months. Portion the chili into individual freezer-safe bags or containers, leaving a small amount of space at the top for expansion. Ensure the chili is completely cooled before freezing to prevent ice crystals from forming.
Reheating for Best Texture
Reheat the chili slowly on the stovetop over medium-low heat. If the mixture has become too thick during storage, stir in a small amount of water or beef broth to loosen the sauce. Avoid reheating in the microwave on high heat to prevent the meat from becoming rubbery.
Troubleshooting and Common Questions
How to reduce excess sweetness?
If the Dr Pepper makes the chili too sweet for your taste, stir in a teaspoon of apple cider vinegar or fresh lime juice. The acidity of the vinegar or citrus cuts through the sugar and restores the savory balance. Add the acid in small increments and taste after each addition.
What to do if the chili is too thin?
If the chili is too watery, increase the heat slightly and simmer without a lid to allow more liquid to evaporate. Alternatively, you can mash a handful of the pinto beans against the side of the pot. The released starches from the beans will naturally thicken the sauce.
Can this be made in a slow cooker?
Yes, you can adapt this for a slow cooker by browning the meat and vegetables in a pan first. Transfer everything to the crockpot and cook on low for 6-8 hours or high for 3-4 hours. You may want to reduce the Dr Pepper slightly as less liquid evaporates in a slow cooker.
How to increase the heat level?
To make the chili spicier, increase the amount of cayenne pepper or add chopped fresh habaneros during the vegetable sauté phase. A dash of red pepper flakes added during the spice blooming step also provides a sharp, consistent heat throughout the dish.
Why use unsweetened cocoa?
Unsweetened cocoa is used because it adds a bitter, earthy depth that enhances the savory notes of the meat and cumin. It acts similarly to how moles are made in traditional Mexican cooking. Using sweetened chocolate would make the dish taste more like a dessert than a savory meal.
Print
Savory Dr Pepper and Chocolate Turkey Chili
- Total Time: 155 minutes
- Yield: 8–10 bowls 1x
- Diet: General
Description
This is hands down, the best chili I’ve made to date. It has a yummy little kick and those special ingredients.
Ingredients
- 2 Tablespoons Canola Oil
- 1 Large Yellow Onion
- 3 Cloves Garlic, minced
- 2 Bell Peppers (1 red and 1 yellow), minced
- 1 Pound Ground Turkey
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin, heaping
- 1/4 teaspoon Cayenne
- 1 teaspoon Oregano
- 1 Tablespoon Hershey’s Unsweetened Cocoa
- 1/2 teaspoon Allspice
- 1/4 teaspoon Thyme
- 12 Ounces Dr Pepper
- 2 Tablespoons Tomato Paste
- 1 Tub Knorr Homestyle Chicken Stock
- 1 Can Pinto Beans, drained
- 1 Can Tomatoes for Chili
Instructions
- Step 1: In a heavy bottomed pot, add the oil and heat over medium heat.
- Step 2: Add the onion and saute until tender, about 5-7 min.
- Step 3: Add the garlic, stirring everything together to not burn the garlic, and cook until fragrant, about 1 minute.
- Step 4: Add the minced bell peppers and saute for another 2-4 minutes or until the peppers are tender.
- Step 5: Add the ground turkey to the pot and cook through until almost cooked through, about 5-6 minutes.
- Step 6: Dump all of the spices over the meat and quickly stir it all in.
- Step 7: Let the spices cook onto the meat for 1-2 minutes.
- Step 8: Add the dr pepper, tomato paste, and knorr stock.
- Step 9: Stir until the tub of stock and paste have dissolved.
- Step 10: Add the pinto beans, and tomatoes and turn the heat down to a simmer.
- Step 11: Simmer for 30 minutes to all day (2 hours recommended for best flavor).
- Step 12: Serve with cool sour cream, grated cheese, green onions, and chips.
Notes
You can use any condensed broth starter from the jar, such as Better than Bouillon (use 3.5 teaspoons). Chili keeps for 3 days in the refrigerator or freezes for up to 6 months.
- Prep Time: 5 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 179 kcal
- Sugar: 10 g
- Sodium: 167 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 42 mg