Cooking with CultFitPosted: February 9, 2013 Filed under: Random Workout | Tags: blogging, Chili, cooking, Dudes, fitness, Flavor, free range, gluten free, happiness, health, hipster, hope, Kitchen, life, love, lululemon, motivation, natural, paleo, passion, pilates, recipe, trail running, whole foods, WOD, yoga 14 Comments
The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude-
Chili. Every blogger from hither and yon has a signature chili recipe, except us. Here’s the deal: Many of you will change the very underpinning of our White/Green Turkey Chile goodness. You’ll start gathering the ingredients at your local co-op and figure … “Hey, I could add this and take this out and do some other cool stuff with this recipe!”
So on that note, we offer up this recipe to you as a “suggestion” … You are going to do and add whatever you like anyways.
The Ingredient list-
- 2 lbs. Ground Turkey Breast + 1/2 lb. Ground Turkey Thigh (thigh peeps, dark meat – the darker the better!)
- 1 Yellow Onion (Yellow, not red, not white – Yellow!) Chopped fine, like real fine.
- A generous amount of olive oil (if you are going skimp on anything? Don’t skimp on the precious oil)
- 2 green Bell Peppers, 1 Anaheim pepper, 1 Poblano pepper, a few Jalapenos, a handful of Pasillas … (cored and chopped) If it’s green and a pepper/chili? Put them in there! *remove seeds if you’re a chump!
- 1 teaspoon ground coriander
- 2 tablespoons ground cumin (add more if you like)
- 1 teaspoon dried oregano (add less if you like)
- 3 cans tomatillos, drained and rinsed (give these guys a good rinse!)
- 1 (4 ounce) can diced green chiles, drained
- 2 cups low-sodium chicken broth
- 3 cans Great Northern beans, drained
* NOTE: We know Texans don’t care for beans in “their” chili. This is the part of the recipe where we take a moment to tell the Texans (reading in their pick up truck) to suck it! Oh, add a bottle of Shiner at this point to add some peculiar Texan flavor to our chili recipe.
- Chopped cilantro, for garnish (do whatever you like with this?)
- Grated fresh Free Range – Pasture Fed – Monterey Jack Cheese (It’s called a garnish, dude)
- Sour Cream, for garnish (this is not optional)
Method to the madness-
Put a big blue Le Creuset pot on the stove top, medium heat. Pour in copious amounts of olive oil. When it’s hot, add the turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to the oven. Add some more olive oil, the bell peppers and the onions, cook em’ up until softened and golden brown. Return our delicious turkey to the pot and add coriander, cumin and oregano. Stir well to combine. All the other peppers and stuff go into a food processor – blend them up and add to the mix, oh, don’t forget the broth, reduce heat, kiss your loved ones and simmer, 45 to 50 minutes. Gently stir in beans and cook for 40 minutes more.
Who knows when this chili is done and how many it serves, we don’t know. It does however taste better the next day, so quite being a bum and make it a few days before you want to enjoy it.
It’s Saturday morning at 9:30 and there’s a blizzard going on that’s expected to go until tomorrow… and now I want chili…
Perfect chili weather 😉 Be safe and take care this weekend!
Again…a recipe book written in this style would be AWESOME. 🙂
I need some help 😉 Hope you are having a great weekend and not up to your neck in snow, take care!
Nope…no snow here in Pittsburgh. 🙂
“Texans, you can suck it!” OH YES YOU DID!
Totally went there! Take care this weekend. 🙂
chili goodness! so, when’s dinner?
When can you get over here? 😉
I am adding this to the menu this week, perfect winter dinner 🙂
I was being a bit cheeky in this post although the base of this chili recipe is awesome and just screams to be adjusted and played with. When I go to the market I grab whatever green peppers are available and throw them in. Have fun and let me know please how you went about making it! 🙂
Speaking as a Texan…. just change the beans to black beans or pinto beans, and move along. But only because I’m a transplanted Texan, so beans are sometimes ok.
Frankly I have more problem with the lack of beef than the addition of beans. 🙂
I’m right there with you, beef in this chili is awesome! As a matter of fact, in your honor: The next time I make this I am totally going to use pinto beans and ground beef/chuck. Last fall we did use bison in this and it was rather good, a little lean but good. I hope you are having a great weekend, any sneak peaks for metal Sundays?!? 😉
Thank you for sharing your recipe 🙂