When the weather starts to cool (even slightly), we’re ready to break out our slow cooker and chili recipes. And, we all know that chili gets better and better days after you’ve cooked it, letting all the flavors marinade together for the coziest bowlful. Everyone puts their own spin on this beloved fall soup, and we’re no exception. We’ve substituted beef for turkey, and in lieu of cornbread, we’re toasting up a flavorful cheddar garlic bread to soak up every last bite, because we all know the bread is just an edible spoon, are we right? Get your house smelling like fall when you cook up the recipe below.
Cook time: 1 hour 20 min
For the chili:
For the garlic cheese bread:
Add the olive oil to a large Dutch oven over medium heat. Add the onions and garlic, and cook until soft.
Add the turkey and break it up with a spoon. Cook until browned.
Next, stir in the cocoa powder, oregano, cinnamon, and cumin. Stir for one minute or until fragrant.
Mix in the tomatoes, beans, and chicken broth. Grate the zest of one orange, about a teaspoon, into the mixture. Stir and reduce the heat to medium low. Cook for about one hour to let the flavors meld.
When there’s about 20 minutes left on the timer, cut your baguette crosswise into 4 inch pieces, then cut each piece in half.
Spread each half with butter, then put them on a baking sheet, buttered side up. Broil for about 5 minutes or until lightly browned.
Once browned, rub each half with a garlic clove, then top with cheddar. Put in the broiler for another 2-3 minutes or until the cheese is melted.
Serve the chili with the cheesy garlic bread.
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