Brown bacon in a heavy 5-quart pot or Dutch oven over medium heat (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.
Add onion, garlic, and jalapeno; cook until soft, stirring often, about 5 minutes.
Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
Break up tomatoes with a spoon or you hands, and stir them in along with the puree.
Add molasses, 1 cup water, and 2 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more.
This came from Food Everyday. I reduced the salt from 4 teaspoons to 2 teaspoons. The one time I used the called for 4 teaspoons it was far too salty. I have inadvertently changed this recipe several times and it seems to come out fine each time. I like to make pumpkin chili in the fall for Halloween and used this recipe. Added pumpkin, left out the beans and doubled the cocoa powder. It was a bit like mole chili and very tasty.