Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 foods 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:
1. 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.
2. 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.
3. Serve bowls of chili with cheese-corn toppers - like a spicy, corn topped chili pot pie.
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