Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Topp

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
		= (or corn oil or vegetable oil)
2 lbs	908g / 32oz	Ground turkey breast
1 lb	454g / 16oz	Onion - chopped (medium)
3		Garlic cloves - chopped
1 tablespoon	15ml	Chili powder - (rounded)
2		Chipotles in adobo - chopped
		= (or 1/2 cup hot chipotle salsa may be
		Substituted)
		Salt - to taste
1 cup	237ml	Mexican beer
2 cups	474ml	Chicken stock
1		Chopped stewed tomatoes - (28 oz)
1		Red kidney beans - drained
1		Jiffy Mix corn muffin mix - (8 1/2 oz) - prepared to
		Directions on box for corn cakes
1 1/2 cups	219g / 7.7oz	Shredded pepper jack cheese - (8 oz)
2 tablespoons	30ml	Butter

Recipe Instructions

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.

This recipe yields 4 servings, with leftovers.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E05) - from the TV FOOD NETWORK

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