Galley log
Preparation
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss the cubes from 1-2 sweet potatoes with a splash of oil and salt and pepper to taste for roasting, in addition to the measured chili seasoning. Roast on a baking sheet for 25 minutes until caramelized and fork-tender. Set aside to cool.
- Sauté the Produce: Melt 2 tbsp Wagyu beef tallow in a large heavy-bottomed pot over medium heat. Add 1 diced red bell pepper, 1 diced poblano pepper, and 1 diced yellow onion. Sauté for 5-7 minutes until softened.
- Bloom the Spices & Pastes: Stir in 4 minced garlic cloves, 4 tbsp chili powder, 1 tsp jalapeño powder, 1 tbsp cumin, and 1 tsp cinnamon. Add the full 6-oz can of tomato paste, 1 tbsp Better Than Bouillon Chili Base, and 1 tbsp molasses. Cook for 1-2 minutes to toast the spices and caramelize the pastes.
- Brown the Turkey: Push the vegetables aside and add 2.5 lbs ground turkey. Break it apart and cook until no longer pink, letting it absorb the spiced tallow.
- The Porter Deglaze: Pour in 1 can Mayflower Porter. Scrape the bottom of the pot to release the savory browned bits (fond). Let the beer reduce by half (about 3-4 minutes).
- The Simmer: Hand-crush 28 oz San Marzano tomatoes into the pot. Add 1/2 cup dry lentils, 1 can rinsed black beans, 1 can rinsed Great Northern beans, 2 cups bone broth, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle boil, then immediately reduce heat to low and simmer uncovered for 45-60 minutes.
- The Mole Finish: In the final 5 minutes of the simmer, stir in 1 oz dark chocolate and 1 tbsp white sugar. Let it melt completely into the chili, creating a glossy, deep, complex finish.
- Plating & Assembly: Ladle hot chili into bowls and top with the roasted sweet potatoes. Garnish each serving with a dollop of sour cream, shredded white cheddar, and fresh cilantro leaves. Mix any remaining sweet potatoes into the cooled leftover chili before storing.