There have been several individuals that have repeatedly accosted me over my supposed “secret recipe book.” No matter how much I repeat myself, they don’t get the point: recipes are for bakers and sober people. As you all know, I am neither.
That said, it took a request from one of my wife’s coworkers (and the fact that going this extra mile may, in fact, help me land a job with them) to get me to write this down. By “write this down,” I meant take a large portion of my “mental health day,” get bombed, and pretend like I have any goddamn idea how to write a recipe down… so your results may vary.
Yeahhhhhhhhhhhhhh… it’s the best I could Google. Bear with me, and enjoy the ride.
Seeing how there is no recipe for what I’m doing (as I truthfully never know precisely what I’m doing at any given time for any culinary task)– I’m just going to write it out as I go as a set of guidelines/steps to follow… in drunkenese.
Stuff you need
- 2lbs of ground turkey (yeah, it’s one of those chili concoctions)
- Chili Powder
- One small/mediumish onion
- 2 12oz cans mango
- 1 20oz can pineapple tidbits (yes, I said “can,” don’t judge me)
- 1 12oz can diced tomato (obviously, if you were going to a competition, you modify this to use fresh)
- Dry navy beans (if you don’t have time for that shit, any canned variety will work—except black beans. Too much flavor.)
- 1 12oz can corn, drained
- 3-4 medium poblanos
- 2-3 big bell peppers (red, yellow, orange… NOT green)
- Crushed red pepper
- Season salt
- Corn starch
- Brown sugar
- Stupidly hot peppers
Start off with a big ass crock pot. I’m not talking those pansy two quart size ones, I’m talking a crock pot. Obviously you can do this on the stove in a large kettle, but I’m doing this the slackinese way. Rinse a little under a pound of beans and throw them in the crock. Yes, this is like the second time I’ve ever used my kitchen scale, but I digress. Turn it to high, add mango and pineapple juice. You can throw in the can of diced tomato at this time.
Grab a knife. Dice up all peppers, and make sure you’re wearing gloves. I know, this is a big “no shit” moment, but I’ve burned my corneas three times (all three followed immediately by “dammit, should have known better.”) Seriously, just scrubbing your hands with dish detergent won’t cut it. Add those to the crock pot. Toss in a decent amount of chili powder and paprika. Add a little crushed red. Don’t go nuts with it, there’s time for that later.
Alright, next up! Grab your handy dandy food processor. Don’t have one? This next part is gonna suck for you. Finely dice the onion and garlic. Figure the amount of garlic you’re gonna clean and dice should be about 1/3 the amount of onion you have. This isn’t a weight nor a volume call here– it’s called eyeball measurement. Sure, I guess you could substitute dried/powdered onion/garlic—but that’s kind of the difference between slackinese and outright lazy. Don’t be lazy.
Add a “blupp” of olive oil to a large pan, or decently sized kettle. Yes, that’s a technical measurement. Combine ground turkey with the finely chopped onion/garlic combo, then toss in a lot of chili powder and paprika. Think it’s enough? It’s not, because you’ll add more while browning the meat. Also add a little bit of cinnamon. Here’s the stage where you’d add firepower to it in the form of Habanero peppers, or crushed red, or Serrano/Thai chilis (thereby creating Tropic Thunder). Do not use Jalapenos, their tartness will throw it off. Also add in some season salt to taste.
Combine the entire contents of the pan with what’s in the crock pot. Also, add in the pineapple tidbits. Slice the mango, and add that. Drained corn? Yup. Stir it up, throw a lid on the summbitch, and walk the hell away.
Total time elapsed: I have no damn idea.
It really doesn’t matter. I’m halfway drunk and you’re not.
Now, you’re probably wondering if there’s another way to do this if you don’t have all damn day to wait for slackinese magic to occur. Sure—you substitute the dry beans for canned (drained, obviously), and you brown the meat with the peppers. Add beans, fruit, juice, and tomato after the turkey’s sufficiently browned.
But wait, you’re a tree hugger that doesn’t eat tasty animals! Well this recipe was originally executed on some Lenten Friday, and instead of turkey—try a shitload of quinoa… and triple the amount of beans. You also have to really know your spices. No, I don’t remember what I did; I wing it every time I’m in front of my stove.
Anyway. Leave the crock pot alone for a couple hours, but you might want to give it a stir around hour 2-3. Or not. That’s the beauty of a crock pot. About an hour before you’re ready to eat, make sure you have a stir and a taste test. Too hot? Add some brown sugar—very sparingly. Test and stir. Too weak? Add some cayenne, Tabasco, whatever extra firepower you have handy. Too much liquid? Dust in some cornstarch to thicken it up. This is also the point to test the beans, since they’re going to take the longest to cook.
Your concoction should be done within 4-5 hours. Again, none of this is exact—so you will need to tweak it towards the end.
In other words, if you need an exact recipe to make something edible—this is not a project for you.
However, if you even have the faintest idea of what to do in a kitchen—this is easier than pie.
… it absolutely has to be, because I can’t make a pie.