Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers

September 24, 2009


Turkey Chipotle Chili with Peper Jack Cheese Corn Cakes - just sounded SO good and had to try it! The recipe looked easy too. Went to the grocery store and picked up two packages of ground turkey (which ended up to be 2 3/4 lbs - so I added more beans). After reading some of the reviews on Food Network, I also picked up some tomato paste (just in case). I followed the recipe, and throughout the cooking the chili just tasted like it was missing 'something' I just didn't know what it was missing. The turkey meat was a little bland as well.

I ended up using the whole can of tomato paste and added grated Parmesan cheese, added more chipotle pepper since there was more meat and beans. Added more salt, pinch more chili powder, and a little garlic powder. I also let it simmer longer.

The chili turned out good - a little spicy for me, but was still good. The corn cakes are the best! I used two boxes of muffin mix with 8oz of pepper jack cheese - SO good!

Cook Time: 20min - Level: Easy - Yield: 4 Servings w/ Leftovers

Ingredients

• 2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
• 2 pounds ground turkey breast
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 rounded tablespoon chili powder, a palm full
• 2 chipotles in adobo, chopped, found on Spanish/Mexican food aisle or, 1/2 cup hot chipotle salsa may be substituted
• Salt
• 1 cup Mexican beer
• 2 cups chicken stock
• 1 (28-ounce) can chopped stewed tomatoes
• 1 can red kidney beans, drained
• 1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
• 1 1/2 cups shredded pepper jack cheese, 8 ounces
• 2 tablespoons butter

Directions

Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.

Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.

Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.