ancho chili powder
extra virgin olive oil, cold first pressed
diced tomato chili style
diced tomato Italian style
tomato paste, roasted
dried ancho chile, soaked to refresh it
ground turkey breast
turkey breast, cubed
turkey sausage, sweet
thick cut hickory smoked bacon
The changes are the addition of cocoa powder. A gentleman at RR suggested it, (sorry I forgot his name, but he is a member), and so did the chef's at a country club where I have an assignment for work. I've heard that before, but really need to use it again.
secondly I'm using dried ancho chiles, soaked to refresh them. Something about using the vegetable instead of the spice powder.
The bacon should help round it out. I'm going to gook the bacon first, and add it towards the end of cooking, with the meat. This way I can drain the grease, instead of cooking it in there. I've been thinking of adjusting my turkey, chicken, fish diet and adding some red meat, I just want to start with bacon. I'm using thick cut hickory smoked bacon because at least a few of us know Bacon Rocks.
The olive oil should add flavor and help spread the spices without being to greasy.
Also, and its a big also, I'm going really easy on the heat. It seems to get hotter than I expect it to, and this time I'm just going to heat it up at the end to a light amount, not like the super heat from the party at my house. Man that was waaayyy to much.
People at RR were very complimentary, I love that BTW. I'm going to make a sign for my kitchen that says "will work for praise". I felt as if it was to hot for some folks though, and they were being polite by not saying so. I really feel that people need to be very direct with me, tell me exactly what they think on any subject, not just food. I love that too, more so than praise.
I'm roasting the tomato paste by heating it on the stove until it turns a darker shade, almost brown. This should bring out some excellent flavor from it.
I'm going to cook the brown sugar for a bit, until it caramelizes some. I should be able to tell by taste.