I decided to make turkey chili one of my go-to, easy, good, diet meals. I use eggplant to create the right mouth feel when I’m making something with ground turkey, a trick I learned on Top Chef. It works well. The eggplant more or less melts into the meat and creates a not-unpleasant, slimy-that-translates-as-greasy feeling. But I also bought some chorizo to put in it which totally ruins the point of the low fat turkey. It also added nothing to the chili. Couldn’t taste it at all. It also negates the need for the eggplant since it was plenty greasy.
I decided on chili because I wanted to try out the hot sauce my sister brought me from Puerto Rico (a place I don’t think of as a destination for spicy food) but I forgot to use it. I did use the tomato sauce I made last summer. Excellentemente. But I didn’t have my go-to chili powder from the Spice House which is the world’s best because I sent it to Ashish in Belgium. Instead I used some really crappy Caputo chili powder, a bag of which I bought at Metro Market rather than try to park near the Spice House. The chili powder was flavorless. I added a lot of cumin. It was edible. Or, in any event, I ate it.
