Rachel Ray Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: The Heat Is On
2 tablespoons extra-virgin olive 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
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.
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: The Heat Is On
2 tablespoons extra-virgin olive 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
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.
