Chef Lovely Instagram – I added a few new ingredients but kept my Granny’s technique. Hope you enjoy my loves! Miss you, Granny 🕊️ #LoveYouLetsEat
Ingredients (serves 4)
Chili
1/4 c diced onion
1/4 c diced bell pepper
1/2 lb ground turkey
2 tsp cumin & chili powder
2 Tbsp tomato paste
1 bulb roasted garlic
15 oz canned beans, rinsed
14.5 oz can fire roasted tomatoes
Cornbread
1 c cornmeal
1/2 c ap flour
1 tsp salt
2 tsp brown sugar
1 1/2 tsp baking powder
3/4 c milk
1 egg
4 Tbsp melted butter
1 c shredded cheddar cheese
2 Tbsp pickled jalapeños, diced
Directions
In a medium heavy bottomed pot, sauté the onion & bell pepper in olive oil over medium high heat for 2 min.
Add in the turkey, seasonings, and salt & pepper to taste. Sauté for 2 min.
Add in the remaining ingredients. Fill the tomato can with water or broth and pour that in. Gently stir. Bring to a simmer, cover and cook for about 30 min.
In a large bowl, whisk together the milk, egg, and melted butter. Set aside.
In a separate medium bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder.
Pour the dry mixture into the wet, gently stir to combine, then fold in the cheese and jalapeños.
Make about 3-4 wells into the pot and fill with a spoonful of the cornbread batter. Cover each well with chili.
Pour remaining cornbread batter on top of the chili. Spread it out evenly with a spatula.
Bake in a preheated 415° oven for 25-35 min.
As soon as the chili comes out of the oven, glaze the top of the cornbread with warm honey butter.
Cool for a couple of minutes then dive in! I like to serve sour cream, hot sauce, & sliced scallions on the side for guests to add if they want. Enjoy my loves 😘 | Posted on 29/Sep/2023 22:09:24
