A few years back a buddy of mine spoke to me of a balanced diet. One free of preservatives, carbohydrates and late night drunchies (mostly). That friend was onto something and as my desire to consume healthy food has grown so has my repertoire of makeable fare.
That guy's name is Mike Forney, AKA "The Fornicator", and we're not sure how that name came about but... why not? Mike's a smart, dedicated guy who cares about the fuel (food) he puts into his body. He once seriously questioned my judgement after I casually mentioned I wasn't taking a fish oil. So be it; I now take fish oil and all the tips Mike has given me over the years have helped me maintain a righteous "dad bod".
The Fornicator’s Formidable Turkey Chili is my rip on the Turkey Chili he used to talk such a big game about. For all the right reasons he was right. If you eat this chili for every meal for 4 weeks straight.... you’ll lose fifteen pounds. Jus kidding. Kinda but not really ;)
“The Fornicator’s Formidable Turkey Chili”
Prep Time: 30 minutes
Cook Time: 2+ hours (simmering over low heat)
Serves: 8-10
Ingredients:
2 Cans (15oz) Petite Diced Fire Roasted Tomatoes
2 Cans (15oz) Organic Black Beans
1 (16oz) Package Organic Turkey Chorizo (can substitute with ground turkey if need be)
1 Jar (19oz) Herdez Salsa Verde
Liquid Smoke (about 3-4 shakes or to taste)
Chipotle Pepper (ground)
Burn Baby Burn Hot Sauce (about 5-6 shakes or to taste)
¼ Clove of Garlic
1 Medium Yellow Onion
1 Can (12oz) Mexican Beer
1 Avocado
Steps:
Open and drain excess water from beans
In large non-stick sauce pot simmer beans on low heat
Chop up half the onion into 1/4’’ squares, add to simmering beans, cover with lid
Put a large non-stick frying pan on low heat in preparation for browning the turkey
Simmer turkey meat on low, breaking it up as it cooks so you don’t have large clumps. (We only want to brown the meat, not cook all the way).
As meat browns, add 3-4 dashes liquid smoke, 5-6 dashes hot sauce, chipotle chili flakes, garlic powder.
Mince your garlic and add to the frying pan as your meat approaches optimal browning
While the meat is browning pull the lid of the beans, drain any water and give a stir. I personally like to mash the beans and onions up a bit with a potato masher to create a consistent texture
Once meat is browned and the juices are still flowin' add meat to pot of beans
Open cans of tomatoes, drain water, add tomatoes to beans and meat, stir well
Add entire jar of salsa to the pot, stir well
Pour ½ can beer into chili, stir well, cover and let sit for 30 minutes.
Uncover and drain water from lid. Give a good stir then cover and let sit/simmer another 30 minutes on low heat
Add some cheese and avocado and booooom - you've got yourself some high protein, low fat goodness. Enjoy!