Chili

Thanks for ordering!

OK so here’s the deal- you may find it hard to believe, but I’ve NEVER made chili. Ever. In my entire life as a person, and a chef. Never made it. Luckily, I was informed by literally EVERYONE on our staff that they all knew how to make the BEST chili. Grandma’s recipe, dad’s secrets, tricks and tips came from everywhere- and the end result is a turkey chili to beat all turkey chilis. It’s light and almost delicate- which I’m sure is a bit different than what you’re used to, but there is rich flavor, great texture, and the taste… you’ll see. Paired up with some maple and sage roasted brussels sprouts, and a fat slab of WECO cornbread, this is a perfectly balanced dinner. Who says chili needs to be rich and indulgent all the time? Tonight’s certainly hits the spot- but it’s packed with kale, black beans, and lean turkey. All the flavor comes from the amazing veggies- with a super triple double top secret spice blend in there too. Whole foods, baby. Nothing better than whole foods. Processed ingredients are for losers. Curious what the secret is? Maybe I’ll tell you- all you gotta do is ask. Get in there!

For the chili:

Warm the chili in a small saucepot over medium heat until it’s nice and hot. You may want to add a splash or two of water to thin it out- it thickened up a lot as it cooled. If you add liquid, make sure to adjust the seasoning as necessary. Once it’s nice and warm, ladle it into bowls and top with the cheddar and scallions, and a dollop of sour cream.

For the brussels:

On a sheet tray lined with tinfoil, broil the sprouts on high until they begin to blister and char on top. Give them a stir so the ones on the bottom get some love too! If I were you, I’d just pop them right in my chili bowl- it’s all going to the same place anyway 🙂

For the cornbread:

Slather that puppy up with some softened butter, and griddle it in a pan. I’m planning on crumbling some up and mixing it into my bowl of chili, and using the rest to wipe the bowl clean… I can’t wait…

If you ordered a quinoa bowl:

This bowl of ancient superfoods is ready to go- just mix in the tahini and red sorrel, and prepare to be energized!