In honor of the upcoming holiday we put a little twist on everyone’s favorite fall fowl. Bursting with unexpected flavors, this lighter version of chili (ok, we know, it’s all relative) gets a nice kick from chorizo and chipotle. Use cornbread from the box as a starter for a side with plenty of cheesy goodness. We recommend experimenting with different peppers to get the spice at prime cockle-warming levels.
Equipment Needed: 8 QT Pot, 13 X 9 Baking Dish, Mixing Bowl, Whisk, Cheese Grater, Chef’s Knife, Cutting Board, Wooden Spoon
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Cabernet Sauvignon, Red Zinfandel, Oaky Chardonnay
Suggested Beer Pairing: Oktoberfest, Brown Belgians, Brown Ale, Bock
- 3 lbs ground turkey ($5.99/lb)
- 4 links of pre-cooked chorizo (we used Goya; $3.99/package of 2)
- 1 can of white corn ($1.69/11 oz)
- 6 canned chipotle peppers (look for the ones packed in adobo sauce, about $2.99/can)
- 2 cans of cannellini beans ($1.39/15 oz can)
- 3 TBSP butter, divided ($4.99/lb)
- About 1/4 C flour ($1.89/2 lb bag)
- 1 QT chicken stock ($3.19/QT)
- 2 medium onions ($0.99/lb)
- 6 cloves garlic ($2.99/lb)
- 1 TBSP chili powder ($1.50/4 oz jar)
- 1/2 TBSP cayenne pepper ($3.50/2 oz jar)
- 1 TBSP apple cider vinegar ($2.79/32 oz)
- 1 TBSP liquid smoke ($2.89/3 oz)
- 2 TBSP ground oregano ($2/2 oz jar)
- 1 TBSP ground cumin ($3.50/2 oz jar)
- 2 packages of Jiffy corn muffin mix ($0.69/box)
- 2/3 C milk ($1.19/QT)
- 2 eggs ($2.50/dozen)
- 1/2 C cheddar cheese ($5.99/lb)
- 1 1/2 TBSP honey ($4.39/12 oz)
Corn Bread Preparation:
- If you can read, you should be able to make cornbread. Since you’re looking at this blog we’ll assume this won’t be a problem. Preheat the oven according to the package. Put the dry mix in your mixing bowl, add the eggs and milk and whisk it all together.
- Squeeze in about 1 1/2 TBSP of honey and grate in 1/2 C of cheddar cheese. Stir again until everything’s mixed.
- Taking 1 TBSP of butter, grease up the bottom and sides of the baking pan and pour in your corn bread mix.
- Bake according to instructions, or until you can stick a toothpick in and pull it out clean. Set aside to cool and wait patiently for the chili to cook.
- Dice the onions and mince the garlic. Remove the chorizo links from their casings and cut them into pieces as small as you can get them (you want the meat to be as close as minced as possible).
- Put your pot over medium heat and add 2 TBSP of butter to get the party started. Add the aforementioned diced/minced ingredients, a pinch of salt and some ground black pepper and cook everything down for about 10 minutes, stirring occasionally so things don’t burn.
- Add the ground turkey to the pot along with another couple healthy pinches of salt and pepper and stir everything together. Give the turkey a good stir every couple of minutes and cook it until it’s lightly browned. You should be good to go in 13 minutes or so.
- While the turkey is cooking, mince the chipotle peppers. Add them to the pot after about 10 minutes when the turkey has had the chance to brown a bit.
- Drain the corn and beans and add them to the pot along with the chicken stock. Add the oregano, cumin, chili powder, cayenne, vinegar and liquid smoke. Stir thoroughly, bring everything to a light boil and then reduce to a simmer. Cover the pot and cook for 20 minutes, stirring occasionally. Add a little flour to thicken things up a bit and adjust the seasoning to taste. Serve with a healthy grating of cheese over top and a nice slice of corn bread.