Getting the chili prepared II

Will post the recipe for my chili after it is ready for Saturday night and I have blipped it.
One of my secret ingredients is Mexican cooking chocolate which is infused with cinnamon and a key ingredient in the Oaxacan mole sauce.
The base is now resting in the fridge to amalgamate the flavors.
Tomorrow I mince the turkey, brown it and add to the base + the little extras that make the chili distinctively mine......., Cook and simmer and then cool and return to the fridge for about 18 hours.
I prefer Mexican Bohemia beer with the chili if you can find it.
Here is the rice I use with chili.
douglas