Tag Archives: Ground Turkey

The Art of Chili

First let me acknowledge that it’s been a while since I’ve posted, and for that, I apologize. I’ve had more life and less food happening lately. But it’s good. Lessons have been learned, growth has been achieved. What’s life without a few bumps right?

Anyhow, it’s been getting cooler around here lately, and so the other day, I decided to make a batch of chili. Truly one of the simplest meals to make, chili is an art form. Often times the best chili is impossible to reproduce, making every great chili one of a kind.

All one needs to make a memorable chili is a crockpot, some cumin, and enough ingredients to fill in the rest. Like I said, it’s not hard, and if you’re creative, you can make some interesting flavors, as you can make chili out of just about anything! I’ve been known at my company’s annual chili cook-off to make some of the tastiest chili in the line up.

I remember one year I made what I called White Fire Chili. It was a white chicken chili with plenty of jalapeños and black pepper. That was my first foray into the chili arena. Another year I made a Black Mango Chipotle Chili, for which I “roasted” my own peppers and garlic on a charcoal grill. I say “roasted” because I left them on for a bit to long, and my peppers were a more blackened than I had intended intended. But they still had plenty of heat! Combined with a couple mangos, it made for a delicious sweet and savory spice. Another year I made a Buffalo Chicken Chili. That was a good one! I even made my own Buffalo sauce. Fact: Buffalo sauce is almost half butter. A year later, I made a Spicy Chipotle Chili. I think that was by far the hottest chili I’ve made to date. I decided to outsource my chipotle peppers after my last attempt at roasting peppers, and with two cans of roasted chipotle peppers, a few habaneros, and plenty of garlic & cumin, it had a hefty kick, but it was so tasty the pain was well worth it!

sChiliThis time, the decision to make chili was a last minute one, and so I just used what I had on hand (with a little help from friend). I was making it for my church small group, so I couldn’t give it too much of a kick. It wasn’t my best chili, but it was still pretty good. It was simple enough that it may be reproducible. A simple tomato based chili with ground turkey, beans, and a few hot peppers to give it some tingle, it’s a lean but delicious concoction. I’ll drop a recipe in the recipes section of the blog. You can try it for yourself, or you can use my recipe as a launch pad to prefect your own one or a kind creation!

What is the best chili you’ve ever made or tasted? Drop a note in the comments below!

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Burritos! For Breakfast!

Every once in a while, on my way to work I’ll swing by McDonald’s and get a couple of their sausage burritos for breakfast. They’re small, but they’re only a buck. The only issue (well, one of the issues) is that while it seems like a simple burrito – just sausage, cheese, eggs & peppers, I don’t really know what all is in there. I’m guessing that there’s a pretty good amount preservatives and fat in there that wouldn’t be there if I were to make my own.

Breakfast-Burrito

I know I said a good burrito doesn’t need a plate, but for the sake of showing the burrito innards, I’ve used a plate.

This got me to thinking. What if I just made a bunch of my own burritos and froze them. Then I could just pop one into the microwave before I leave for work, and voila! Instant breakfast! And that’s what I did.

Instead of using pork sausage, which naturally has a high fat content, I used ground turkey. It’s surprising, ground turkey, when it’s browned, has almost the exact same texture as hamburger. It tastes a bit different, but not much. Plus it’s naturally something like 95% lean. With the ground turkey, I used eggs, onions, green peppers, jalapenos, and shredded mild cheddar. It took about an hour and a half to cook everything and fold and wrap the burritos, but it was worth it. Sixteen frozen breakfast burritos can last quite a long time.

On a side note, about year ago, I was eating at Taco Bell fairly regularly, and as I would wait for them to prepare my order, I would watch them speedily fold their burritos. From that consistent and regular observation, I was able reverse-engineer their burrito fold and copy it. This method – I call it the air-tight seven fold burrito – makes sure that everything that’s inside the burrito stays inside the burrito. I’ve found it to be very effective. I’ve illustrated it for you, so you too can fold burritos like a boss!

If this idea has you inspired to do the same, you can find the recipe on the recipes section of the blog.

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