Are you ready for the most amazing chili you've ever had IN YOUR LIFE? Yeah, I said it! The only way I can really describe how well this turned out is imagine that Texas was in Guadalajara, and Guadalajara was in India - now imagine what that entire magic would taste like. Pappaow!
I think I'm going to add this to a supplement to the book Rock Star Recipes.
Here's what you'll need to make this:
INGREDIENTS:
A Dutch Oven - I got mine from: https://www.forthechef.com/5-5-qt-oval-dutch-oven-red.html
4 lbs. of ground turkey (at least 93% fat free)
1/3 bottle of Bella Sun Luci Sun Dried Julienne Cut Tomatoes, with Extra Virgin Olive Oil and Italian Herbs (8.5 oz). Get it here: http://amzn.to/2hPhgGs
1/4 bottle of Anand Bhatt Killer Garlic Pepper Sauce. Get it here: https://www.hotsaucedepot.com/anand-bhatt-killer-garlic-pepper-sauce-5oz/
1 6 oz. can of tomato paste
1 cup of yellow mung daal (optional). Get it here: http://amzn.to/2jg9vK9
1 large onion, chopped.
4 cloves of garlic, chopped.
4 tsps of ground cumin
2 tsp of ground coriander
4 tsp of Mae Ploy Green Curry Paste. Get it here: http://amzn.to/2j5qlOP
THE EASY STEPS!
OPTIONAL PRE-STEP: in a separate pot, boil the mung daal like you would pasta. 10 min should do it.
1. Turn your stove's heat to medium-high and add the Sun-Dried tomatoes. These are packed in a generous amount of flavored olive oil, so using a Plastic/Wooden spatula or spoon slide them around to make a nice sun dried/oil coat on the bottom of the dutch oven.
2. Add the ground turkey and cook until brown. This will happen quicker than you think, so be ready for step 3.
3. Add onion, garlic, cumin and coriander and mix into the ground turkey as it is cooking.
4. Add the Killer Garlic Sauce and stir well.
5. Add green curry paste and stir well.
6. Add tomato paste and fold it in/mix it in well.
7. Add the optional mung daal & Lower heat to a low setting and simmer for 2 hours (lid optional, lid off for a thicker chili)
Serve hot! Instead of corn bread, consider serving it with Naan/Pita.
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