Contest and Linky Closed
It’s Fall Festival 2009 and I’m hosting today – Fall Traditions. I’m so looking forward to hearing about what you do to get ready for and celebrate fall. Link your fall tradition or leave a comment and you’ll be entered in a chance to win a set of 3 Wilton Baking Racks – perfect for cooling all those fabulous baked goods you’ll be making this holiday season. The contest will be open until 8pm on Sunday night so feel free to come back and link anytime. The winner will be announced on Tuesday, September 29th.
I asked my husband what our fall traditions are (I wasn’t really sure…we’ve only been married 11 months!) and he said, without hesitation, “Your turkey chili!” And, he’s right. I came up with this version in a desperate attempt to use up the rest of our holiday turkey and have made it countless times since. Like all soups, it’s even better the next day or even the day after that.
My favorite part about this chili is the spicy-sweetness, especially the chocolate and cinnamon undertones that are reminiscent of a Mexican mole. It also fills the house with an incredible aroma while it simmers on the stove top.
The cornbread recipe has been adapted from Smitten Kitchen – Deb’s blog has quickly become one of my favorites. I’m always wowed at her passion for cooking and the simplicity behind her incredible dishes. This recipe is naturally gluten-free and so simple to make. My favorite part is the crispy crust that comes from pouring the batter into a greased, piping hot cast-iron skillet. I hope you like this meal as much as we do.
Just a note – I wrote the recipe using ground turkey because I only have leftover turkey a few times each year. If you want to use your leftovers, simply add the turkey after adding the cocoa powder paste and simmer along with the rest of the soup. I topped our chili with grated Chihuahua, a Mexican cheese that’s similar to mozzarella but more buttery.
So, what are your fall traditions? Let’s talk about it.
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 6 cloves of garlic, minced
- 2 medium red bell peppers, seeded and diced
- 2 pounds of ground turkey
- 2 teaspoons kosher salt
- 3 tablespoons light ancho chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried whole Mexican oregano
- ¼ teaspoon cayenne powder
- ½ teaspoon cinnamon
- 2 – 15 oz. cans pinto beans, drained and rinsed
- 1 – 28 oz. can diced tomatoes in juice
- 3 cups chicken or turkey stock or 3 cups low sodium chicken broth
- 3 T. cocoa powder
- 1 teaspoon agave nectar
- enough water to make a paste with the cocoa powder
- Heat oil in a 6 – 8 quart heavy bottom stock pot over medium heat until hot but not smoking. Sautee onion, garlic, and bell pepper until soft, about 8 – 10 minutes. Add turkey and salt. Sauté until cooked through, breaking apart large pieces. Add chili powder, cumin, oregano, cayenne powder, and cinnamon. Mix well and cook for another 5 minutes until flavors begin to permeate mixture. Add pinto beans, tomatoes, and stock. Bring to a boil. Mix cocoa powder and agave with enough water to form a thick paste. Stir into chili until dissolved. Reduce to a simmer and cook uncovered for 1 hour, stirring occasionally, or until desired consistency is reached.
- Serve as is or with your favorite chili toppings.
- 1 tablespoon unsalted butter
- 1 1/2 cups stone-ground cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 1/2 cups buttermilk
- 1 teaspoon agave nectar
- 2 tablespoons unsalted butter
- Preheat the oven to 450°F. Grease a 10-inch cast iron skillet with one tablespoon of unsalted butter, leaving any excess in the pan. Place it in the oven and let it preheat.
- In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk and agave.
- Make a well in the middle of the dry ingredients. Add the wet ingredients to the dry ones and whisk thoroughly. In the microwave, melt the remaining butter and whisk into your batter.
- Carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly. Don’t worry if some of the butter looks burnt. It will be just fine. Pour the batter into the skillet – it will sizzle. That’s what you want.
- Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from oven and serve in wedges.