Thursday, December 9, 2010

Turkey Chili with Corn Pancakes

This is my adaption of a Rachel Ray recipe from several years ago. The Corn Pancakes are amazing and would be good with most chili or hearty soup.

Cook for 6 minutes, breaking up the meat:
          1 pound ground turkey or chicken
Add & cook for 5 minutes:
          2 garlic cloves, chopped
          3 celery ribs, chopped
          1 medium onion, chopped
          2 carrots, chopped
          1 jalapeno, seeded and finely chopped (I omit)
Add and concentrate the flavor by cooking over medium heat for 2-3 minutes:
          6 oz. chicken broth
Stir in, cover and simmer over low heat for 15 minutes:
          1 (15 oz.) can tomato sauce
          1 (15 oz.) can diced tomatoes, well drained 

          2 boxes Jiffy corn muffin mix (or 2 cups cornbread mix)
          2 eggs
          2/3 cup milk

Mix well with a whisk. Batter should be slightly thin. Add another Tablespoon of milk, if needed. Pour pancakes by 1/4 cup onto hot, well-oiled griddle or non-stick skillet (about 300°) and cook until bubbles form at the edges. Flip and cook until golden, about 2 minutes per side. Serve Chili with hot Corn Pancakes on top. Chili and Corn Pancakes serve 6.

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