I love chili. Even in the summer, I want chili. What I really love about chili, though, is that I’ve never met two people who make it or serve it the same way, yet it is always good. Some people serve it over noodles, others rice, and yet others nothing. Some people like it with fritos, cheese, sour cream, or saltines or cornbread. Some are more soupy, others thicker with a strong tomato base. Kidney beans, black beans, or white beans. Beef, turkey, venison . . . I could go on and on about the combinations.
I grew up on a thicker, tomato-based beef chili. My sides were saltines and a tall glass of cold milk. Now, as an adult, I prefer it with ground turkey and cornbread, but I still always want a glass of cold milk. I was recently inspired to combine the chili and cornbread by this post from Iowa Girl Eats and this one from How Sweet It Is. Cornbread baked on top of the chili? Um, yes!
Here is my basic chili recipe:
1 pound ground turkey
1 onion, diced
1 green and red bell pepper, diced
2 cloves of garlic
1 15 oz. can kidney beans (drained)
1 28 oz. can diced tomatoes
1 15 oz. can tomato sauce + 1 8 oz. can tomato sauce
3 tbs. Chili 3000 seasoning from Penzey’s Spices
1. Brown turkey in a skillet with 1 tbs. of Chili 3000 seasoning.
2. Combine browned turkey and all other ingredients in a crock pot and cook on low for 4 – 5 hours.
3. Make your favorite cornbread batter. Spoon chili into oven-safe ramekin or bowl. Gently spoon cornbread batter on top (I used about 1/4-1/3 cups). Place ramekin/bowl on a baking sheet and bake at 400 degrees for 15 minutes or until cornbread is browned along the edges.
Why have I not been cooking chili this way my entire life?!
I loved this! My only slight complaint is that the cornbread soaked up some of the chili, but really can you complain about that? You must try this!
What is your favorite way to make and eat chili?