In a large Dutch oven set over medium-high heat, warm the olive oil until shimmering.

Add the ground turkey and sprinkle with salt and pepper.

Cook, breaking up the turkey into very small pieces until browned and no pink meat remains.

Add the onions, bell pepper, jalapeno, celery, and garlic.

Cook, stirring often until the vegetables have softened and aromatic.

Sprinkle in the chili powder, cumin, paprika, cocoa powder, and oregano. Stir well to combine.

Stir in the tomato paste, fire-roasted tomatoes, tomato puree, brown sugar, and chicken broth.

Tuck the bay leaf into the pot and bring the chili to a simmer.

Reduce the heat to low, cover the pot, and simmer for 90 minutes to 2 hours, stirring often.

To serve, remove the bay leaf and taste to adjust for seasonings – salt, pepper, and sweetness.

Cut a hole in each bocconcini and stuff an olive into each so they look like eyeballs.

Ladle the chili into shallow serving bowls and place two ‘eyeballs’ in the center of each bowl.

Serve hot.