I recently embarked on an AI-powered culinary adventure, creating a mouthwatering Hatch Chili Turkey Chili Verde. My journey began with a craving for this delightful dish, but my initial Google searches failed to yield a recipe that specifically met my needs. Undeterred, I turned to ChatGPT for assistance, and with a few adjustments and prompts, I arrived at a recipe that promised to be a winner (recipe provided below).
This experience got me thinking about Vannevar Bush’s groundbreaking essay, “As We May Think,” originally published in “The Atlantic” in 1945. In this visionary piece, Bush anticipated the digital age and introduced the concept of the Memex Machine—a system designed to revolutionize knowledge sharing, collaboration, and information retrieval. These ideas have since become fundamental to modern technology and the internet, which has essentially become the real-world implementation of Bush’s Memex. The Internet, as we know it today, was defined to hold all the world’s knowledge, making it a profound realization of Bush’s vision.
Bush also highlighted the challenge of information overload, a problem that remains relevant today. It’s in this domain that AI shines, offering a remarkable opportunity to assist humans in sifting through and making sense of vast amounts of information. Personally, I found AI invaluable in my quest to discover the perfect chili recipe. By combining my culinary instincts with AI-generated guidance, I was able to narrow down my search and create a delicious dish.
As a designer, I see numerous interface opportunities for AI to assist novices in various fields, helping them navigate and make sense of complex information to solve real-world problems. AI could prompt users with additional questions, such as how to roast Hatch chilies, within the context of their inquiries, providing more comprehensive guidance.
Read “As We May Think” by Vannevar Bush: As We May Think – The Atlantic
Hatch Chili Turkey Chili Verde Recipe:
Ingredients:
- 2 pounds ground turkey
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4-6 fresh Hatch chilies, roasted, peeled, seeded, and chopped (adjust to your desired level of spiciness)
- 6-8 tomatillos, husked and chopped
- 2 cans (15 ounces each) cannellini beans or Great Northern beans, drained and rinsed
- 1 can (32 ounces) chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup fresh cilantro, chopped (for garnish)
- 1 cup shredded Monterey Jack or cheddar cheese (optional, for garnish)
- Sour cream (optional, for garnish)
Instructions:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté for about 3-5 minutes, or until it becomes translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add the ground turkey to the pot and cook, breaking it up with a spoon, until it’s browned and cooked through. This should take about 5-7 minutes.
Stir in the ground cumin, chili powder, dried oregano, salt, and black pepper. Mix well to coat the turkey and onion mixture with the spices.
Add the roasted, peeled, seeded, and chopped Hatch chilies and the chopped tomatillos to the pot. Sauté the chilies and tomatillos with the turkey mixture for a few minutes until the tomatillos start to soften.
Add the drained cannellini beans and chicken broth to the pot. Stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes to allow the flavors to meld together. Stir occasionally.
Taste the chili and adjust the seasoning with more salt and pepper if needed.
Serve the Green Turkey Chili hot, garnished with chopped fresh cilantro and shredded Monterey Jack or cheddar cheese if desired. A dollop of sour cream is also a tasty addition.
