Has it really been since January that I have posted to this blog?? Shame on me!! Anyway, this chili recipe is worthy of 'writing home' about so without further ado:
Turkey Chipotle Chili w/ Corn Cake Toppers
By: Me (based on an altered recipe of Rachel Ray's)
Ingredients
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2 T. EVOO (yep...Extra Virgin Olive Oil)
2 lbs. ground turkey
A sprinkling of dried minced onions
A sprinkling of garlic powder (eyeball it)
a handful of chili powder
one chipotle pepper in adobo sauce (on the ethnic food aisle of your grocery store), chopped
dash of salt
1 cup Negro Modelo beer (yep, the brand is important)
2 c. chicken stock
1 28 oz can of chopped stewed tomatoes
1 can red kidney beans, drained
For the corn cakes:
prepare a package of jiffy cornbread mix according to the box directions for 'corn cakes'. Use plenty of butter and a cast iron skillet!
Instructions:
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Heat deep skillet or wide pot over med high heat. Add oil and turkey. Crumble meat as it cooks, about 3 minutes. Add the onions and the garlic powder, and the chipotle. Cook about 5 minutes. Season w/ salt. Add beer and cook long enough to loosen any bits from the bottom of the pan. Add stock, tomatoes, and beans to bring to a bubble. Reduce heat and simmer 10 minutes.
Serve each bowl of chili w/ a corn cake on top...almost like a li'l pie. YUMMMY!
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1 comment:
Shame on you indeed! :P
This does sound deebolicious! I don't eat turkey cuz I'm weird like that, so I wonder if I could substitute tofu or something? Whatchoo think Willis?
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