A spicy ground turkey chili and beans 'mole-style', made with just a hint of unsweetened chocolate and served topped with shredded pepper Jack cheese.

Chili Mole-Style with Pepper Jack

1 tablespoon olive oil
1 yellow onion, minced
1 large garlic clove, minced
1 pound ground turkey
1 1/4 ounces dry chili seasoning
1 (28-ounce) can crushed tomatoes, undrained
1 (10-ounce) can beef broth
1 cup water
1 (16-ounce) can pinto beans, drained and rinsed
1 tablespoon dark brown sugar, packed
1 tablespoon cider vinegar
1 ounce unsweetened chocolate
Hot pepper sauce (optional)
2 2/3 cups (11 ounces) Wisconsin Monterey Pepper Jack Cheese, shredded

1. In heavy 4-quart pot, heat olive. Add onion and garlic; sauté 3 to 4 minutes.
2. Add turkey. Increase heat to medium high. Cook stirring, until turkey is no longer pink.
3. Mix in chili seasoning. Add tomatoes, broth and water and bring to a boil. Reduce heat and simmer 30 minutes.
4. Stir in beans, sugar, vinegar, and chocolate. Stir until chocolate melts and simmer additional 20 to 30 minutes.
5. Season with hot pepper sauce to taste.
6. Ladle chili into 8 bowls and top each with 1/3 cup shredded Monterey Pepper Jack Cheese.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.