I cooked this one up last night and it did not disappoint. As @jessiesmassie and I were sitting at The Paleo Counter mowing down, I asked her what she thought. She said, “It’s got a lot of flavor” and I agreed. We then discussed how long it took to prepare and looked at the clock. Less than 30 minutes prior, we had put “The Jo!” and “The Bro!” down for the night, so when you factor in the time it takes to shoot pictures, it was about a 15 minute meal. Furthermore, it is a one pot meal, so clean up was a breeze. We got dinner for both of us and two more portions which we’ll eat for lunch today.
Here’s how it went…
I placed my 8 quart All-Clad Copper Core soup pot over the flame and gathered my ingredients. There are two items on this cutting board that you might not readily find, but they can be substituted easily.
1. Fresh Nopal cactus. You can substitute jarred nopal or simply the equivalent amount of celery.
2. Chipotle Chili Powder. You can substitute regular chili powder or chipotle in adobo. Just be sure to check the ingredient list and select the purest/cleanest products you can find. Most chili powders have several other spices in them, but if you can find straight ground chili, you’re doing well.
I started by seasoning 1.5 pounds of organic ground turkey with ground cumin, chipotle powder, and kosher salt.
I then squeezed some olive oil into my preheated pan and placed the turkey in the oil, seasoned side down. I followed that up with equivalent seasoning on the top side. I did my best to get a some of the spices into the hot oil in order to toast and “open them up.”
While the turkey was caramelizing and the house was filling with piquant aromas, I chopped up one small Walla Walla onion and four cloves of garlic.
I began to break up the turkey in order to increase the surface area of spicy protein exposed to the hot surface of the pan, and, when the time came, I pushed it all to one side, added some olive oil to the bare side and placed the onions and garlic in the open oil. I then added some kosher salt to the onions and garlic.
I allowed these two to cook separately for two minutes, then I folded them together and added half of my bag of fresh Nopal cactus. As I said above, if you cannot find this, then substitute jarred Nopal or diced celery. If you use fresh Nopal, you will notice that it becomes a bit slimy when cooked (think aloe vera). Don’t worry about this, it provides good body to the sauce of the chili and you won’t notice it once the tomato product is added.
I stirred in the cactus and, while it was cooking, I diced up half of a red bell pepper and one Poblano/Pasilla.
I added the peppers to the pot with a little more kosher salt and it looked like this.
I stirred these in and let them cook while I prepped out my garnishing ingredients. I went with avocado, red onion, jalapeño, and cilantro. The cutting board looked cool, so I took a pic…
By that time, the peppers had some heat on them, so I added one can of diced tomatoes. I stirred them in and there wasn’t enough sauce for me, so I busted out another can of chunky tomato puree and poured that into the pot. It looked like this.
At this point, the chili was nearly finished. I gave it one last taste and thought it needed some more chili powder. However, chipotle powder is very spicy, so I added some guajillo powder. You may not have these available, so just stick with chili powder and you’re golden. I gave it a final stir, cut the heat and it looked like this. I nice, chunky chili, heavy on the meat, light on liquid and bursting with flavor.
I love this pic because it represents where we get the “colorado”from. While most of us know of Colorado as a state, in Spanish, it essentially means colorful, or deep colored. Some examples would be a child’s cheeks after playing outside on a windy winter day, the deep color of a beet, or the color of the liquid in the bottom of this picture…
I pulled out some bowls, ladled it up, went to town with the “mise en placed” garnishes and it was time to eat!
In addition to the avocado, onion, jalapeño and cilantro, I gave a healthy squeeze of olive oil and the juice of half of a lime. This is a total Culinary Ninja move and, for this reason, it happened off camera. 😉
Okay guys. No excuses. I gave you tons of pictures here and know that you can do this with ease. The key to cooking is remembering that this recipe is only a guideline. Use the ingredients you have on hand, be creative, and revel in the amazing results both at the dinner table and in the gym. When you are struggling with dining decisions today, I want you to know that I am here to help you…
“Keep It Paleo!”
(Kids love kayaks. Here is “The Bro!” rocking his at Sardine Lake over the weekend.)
Chunky Chipotle Chili Colorado
“Keep It Paleo!”
Our Protein comes from our turkey. We have 1.5 pounds, or 681g which cooks down to about 565g. We know that turkey is 42g per block which gives us a yield of 13 blocks.
Lets start with a small onion. We know that 2/3 of a cup equals one block, so from this small onion, we will probably get about 1.5 cups when diced up, so we will call that 2 blocks of carbs from the onion. 10 cloves of garlic equal one block, so with only 4 cloves being used, that gives us about ½ block. Our Nopal cactus has about the same measurements as celery (that’s why they can sub in easily with each other). With that said, we aren’t using an exact measurement here, but ½ bag will give us around 4 cups, and with 2 cups equaling one block, we will say we have about 2 blocks. Next we are using ½ peppers, albeit different types, but we are going to lump them together as in general 2 peppers of all types equal one block. So, since we have 1.5 peppers being used, we have just under one block and we are going to count it as ½ block. Finally we have our tomato and our tomato puree. Both cans weigh 793g and with a measurement of 335g per block for tomatoes, our diced tomato can is adding 2.5 blocks to our meal, and the puree has a 165g per block measurement and therefore is adding 5 blocks.