Saturday, January 21, 2006

Current Events

We entered the stock market today and we're trading with REAL MONEY.

Also, we also made our favorite chipotle chilli for dinner.

Ahhhh, welcome weekend.

Turkey Chipotle Chilli with Pepper Jack Corn Cakes

2 tablespoons extra-virgin olive oil
1.5 lbs ground turkey breast
1 medium onion, chopped
3 cloves garlic, minced
1 palm full of chilli powder
2(or 3!) chipotles in adobo, chopped.
2 cups chicken stock
1 cup of beer
1 28oz. can crushed tomatoes (I like fire roasted)
2 cups tomatoes, diced (1 can of diced, drained, will work in the winter)
1 can red kidney beans
1 can black beans

1 8.5 ox. package jiffy corn muffin mix (prepared to box directions for corn cakes)
4 oz. (1/2 brick) pepperjack cheese, grated
1 diced jalepeño
2 tablespoons butter

1. Heat oil in a wide stock pot over medium high heat. Add turkey and crumble as it cooks for 3 minutes. Add onion and garlic, chilli powder and chipotles. Cook another five minutes and season with salt.

2. Add stock and beer, stirring to loosen bits from the bottom. Add all tomatoes, beans and bring to a bubble. Reduce heat and simmer 15-20 minutes.

3. To prepare the corn cakes, mix grated cheese and jalepeño into batter.

4. Heat a non-stick griddle over medium-high heat and rub with butter. Ladle batter into 3” cakes and cook 3 minutes per side until golden. Tranfer to a plate and keep warm.

5. To serve, top each bowl of chilli with a corn cake like a chilli pot pie.

6. Enjoy!

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