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This is a really easy recipe that gives people the impression that you might actually know what you’re doing in the kitchen (although, we’ll still know the truth).
This recipe comes down to 2 essential ingredients: your favorite chili and your cheapest favorite cornbread mix.

I don’t really believe in sticking to one tried and true chili recipe.  I have the firm belief that a chili recipe should be based on the freshest ingredients you can get and your mood based on the weather, the event, or whatever is in your pantry.  That being said, I will share the chili recipe I used to make this pie. Don’t be intimidated by the number of ingredients, you probably have a lot of this stuff on hand, if not, improvise!  Please feel free to use any chili (canned is acceptable in dire cases, try Amy’s organic).

INGREDIENTS:

Chipotle Turkey Chili

  • 1 1/2 lbs lean ground turkey
  • 1 can red kidney beans
  • 1 can black beans
  • 1 large chile pepper (I used a Jalapeno)
  • 2 Tablespoons tomato paste
  • 1 Tablespoon Olive oil
  • 1 medium onion (chopped)
  • 2 cloves garlic (chopped)
  • 2 Tablespoons Chipotle hot sauce (pureed chipotles are fine too)

The following optional spices are to be added to taste:

  • Chili powder
  • Smoked paprika
  • Dried chile flakes
  • Black Pepper
  • Salt
  • Cumin
  • Cinnamon
  • Cocoa Powder
  • Coriander
  • Mexican oregano
  • Cilantro

For the cornbread topping:

  • Cornbread mix
  • 1 can of creamed corn
  • 1 Tablespoon agave syrup (optional)

Directions:

Brown turkey meat in a saucepan with olive oil, salt, pepper and chili powder.  Stir in everything else (except beans) and cook covered on medium heat for 5 minutes.  Add beans and replace lid.  Cook on low for 20 minutes.  Adjust spices to your liking. You can add water, stock, or beer if you want a soupier chili (not recommended for this recipe because you want a thicker chili that will hold up in pie form).

Spread chili out into a shallow baking dish.  Mix cornbread batter with creamed corn and agave syrup and spread evenly over the chili.  Bake at 400 degrees until golden brown (20-25 minutes).  Let cool for 5 minutes before slicing and serving.

Need more spicy recipes? Try these:

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