As I’ve said before, Jake considers me the sort of cook who greasy spoons routinely fire after a stint of less than six weeks only to drift into another burger-flipping station where the situation is repeated, and so on and so on. In other words, the legendary Wandering Fry Cook. He conveniently forgets that I’m the one who taught his Yankee fanny to cook biscuits and cornbread as well as how to make a roux, a lesson he also conveniently forgets any time it needs to be done.
Admittedly, Jake is quite a good cook. There’s no need for him to deride my abilities. He has many wonderful dishes at his command, among my favorites being this wonderful chili. Made with ground turkey, it’s not greasy at all, it’s easy to make, and tastes wonderful. It also works really well if you’re making a plate of nachos on the fly.
Chop 4 poblanos and 1 bell pepper, 2 medium white onions, and mince 5 (yes, 5) cloves of garlic. Sauté in corn or vegetable oil, add to 2 28 oz. cans diced tomatoes with juice, a 4 oz. can of chopped green chilies with 1 pkg. commercial “hot” chili seasoning mixed with a 6 oz. can of tomato paste and a 16 oz. can of mild chili beans. Sometimes he adds a small can of whole kernel corn. Cook 2 1/2 lbs. ground turkey in corn or vegetable oil, add to vegetables and sauce, and simmer for at least a half hour.