Spicy Turkey Bean Chili
4 strips bacon, cut into 1/2 inch pieces
3 lbs ground turkey
2 cups chopped onion
1/4 cup minced garlic
2 jalapenos, minced
3 Tbsp chili powder
3 Tbsp cocoa powder
4 tsp cumin
2 cans (28 oz) diced tomatoes
2 Tbsp molasses
3 cans (15 oz) pinto beans, drained and rinsed
- Heat a Dutch oven over medium heat. Add bacon and cook until crisp. Raise heat to high, add turkey and cook, breaking turkey apart, about 8-10 minutes.
- Add onion, garlic and jalapenos. Cook until soft, about 5 minutes. Stir in chili powder, cocoa powder and cumin. Cook, stirring, until fragrant, 1 minute.
- Stir in tomatoes, molasses and one cup of water. Salt to taste (about 4 tsp). Bring to a boil. Reduce heat to a simmer and cook, partially covered, 30 minutes.
- Add beans, and continue cooking uncovered, until meat and beans are tender, another 30 minutes. Serve with favorite chili toppings.
4 Tbsp butter
2 cups cornmeal
1 Tbsp sugar
1 tsp baking soda
1 1/2 tsp salt
1 cups low-fat buttermilk
1 pickled jalapeno, minced
- Preheat oven to 425*. Put butter in a 9-inch cast iron skillet; Place in oven until butter is melted and pan is heated (3-5 minutes).
- Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; Set aside. In a large bowl, whisk together eggs and buttermilk.
- Carefully remove hot skillet from oven, immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.
- Stir cornmeal mixture into buttermilk mixtures until just moistened. Stir in jalapeno. Scrape batter into hot skillet, bake until golden, about 25 minutes; Let cool 10 minutes before slicing and serving.