Unfortunately, I forgot to take photos of the final product, so will have to defer that to the next time I make this recipe.
1 lb. dried pinto beans
1 lb. dried red kidney beans
1 large red onion, chopped
1 large green bell pepper, diced
3 jalapeños, seeded and sliced
6 cloves garlic, minced
6 slices bacon, chopped
3 lbs. 85/15 (refers to the fat content) ground turkey
3 14.5-oz. cans plum tomatoes
1 6-oz. can tomato paste
12 cups water
1 tbsp. salt
1 tbsp. unsweetened dark cocoa powder
1/2 cup beer (I like using Newcastle's brown ale)
2 tbsp. brown sugar
4 tbsp. New Mexico chile powder
1 tbsp. regular chile powder
1 tbsp. ground cumin
2 tsp. ground coriander
2 tsp. paprika
2 tsp. Mexican oregano
1/2 tsp. black pepper
Shredded Cheddar or Mexican blend cheese
1. Place the beans in a large bowl and cover (1-2" above the beans) with cold tap water. Soak 6-8 hours or overnight. Rinse the beans, add to a large pot, cover with water and cook over medium-high heat for 2-3 hours or until tender. Set aside.
2. Add 2 tsp. of vegetable oil to a large stock pot and cook the bacon until browned. Remove bacon with a slotted spoon to a paper towel-lined plate to drain.
3. Remove all but 2 tbsp. of the bacon drippings in the other pan and saute the onions, garlic, bell pepper, and jalapenos over medium-high heat until they just start to caramelize, about 8 minutes, stirring occasionally.
4. Add ground turkey and cook until browned. Add canned tomatoes, tomato paste, water, salt, brown sugar, cocoa, spices, beer and drained beans. Stir well. Cover and cook on medium low for 30 minutes to an hour.
5. Garnish with shredded cheese, chopped scallions, and/or sour cream.