Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil, corn oil or vegetable oil

  2. 2 pounds ground turkey breast

  3. 1 medium onion, chopped

  4. 3 cloves garlic , chopped

  5. 1 rounded tablespoon chili powder, a palm full

  6. 2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or,

  7. 1/2 cup hot chipotle salsa may be substituted Salt

  8. 1 cup Mexican beer

  9. 2 cups chicken stock

  10. 1 (28-ounce) can chopped stewed tomatoes

  11. 1 can red kidney beans, drained

  12. 1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes

  13. 1 1/2 cups shredded pepper jack cheese ,

  14. 8 ounces 2 tablespoons butter

Instructions Jump to Ingredients ↑

  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. 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


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