Tex-Mex Turkey and Bean Chili

1. Heat a Dutch oven or heavy 5-quart pot over medium. Add turkey bacon; cook, stirring occasionally, until crisp, 6 to 8 minutes. 2. Raise heat to high; add ground turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes. 3. Add chopped onion, chopped garlic cloves and chopped jalapeno (remove seeds). Cook until soft, stirring often, about 5 minutes. 4. Stir in chili powder, unsweetened cocoa powder and ground cumin, cook, stirring, until fragrant, about 1 minute. 5. Add diced tomatoes in juice, unsulfured molasses, water, and salt; bring to a boil. 6. Reduce heat and simmer 15 minutes. 7. Add drained and rinsed pinto beans. 8. Cook until liquid has thickened. About 20 minutes.