Hot chili for a cold day

It's cold for real this time. I love a warm meal on a cold day, but soup is not always enough to allay my hunger and keep me satiated. This recipe is easy and is a very different twist on a winter staple as essential as my favorite sweater. Make it, eat it, freeze it. Most of all, stay warm!

Turkey and Bean Chili (aka Liv's Turkey Chocolate Chili)

Thank you, Martha!
http://www.marthastewart.com/recipe/turkey-and-bean-chili?autonomy_kw=turkey%20and%20bean%20chili&rsc=header_1

Ingredients

Serves 8

• 4 bacon, cut into 1/2-inch pieces
• 3 pounds ground dark-meat (7 percent fat), turkey
• 4 cups chopped onions
• 1/4 cup minced garlic cloves
• 2 medium fresh jalapeno chiles, ribs and seeds removed for less heat, if desired, minced
• 3 tablespoons chili powder
• 3 tablespoons unsweetened cocoa powder
• 4 teaspoons ground cumin
• 2 cans (28 ounces each) whole tomatoes in puree (I use 4-5 roma tomatoes and LESS H20)
  
• 2 tablespoons unsulfured molasses
• Coarse salt
• 3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
• Fresh cilantro leaves, sliced pickled jalapeno chiles, reduced-fat sour cream, crumbled cornbread, grated cheddar cheese

Directions

1. Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
2. Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
3. Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
4. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.