Ingredients
- 1 tbsp olive oil
- 1/2 onion, small dice
- 1/2 green pepper, finely diced
- 1/2 red or yellow pepper, finely diced
- 1 jalapeno pepper, finely diced
- 1 stalk celery, finely diced
- 1 package ground turkey or beef (app one pound)
- 1 tsp cumin powder
- 1 Tbsp garlic powder
- 1/4 tsp salt
- 1/2 cup niblets corn
- 1 small tin diced tomatoes
- 1 large tin mixed beans
- 1 regular tin pork and beans
- 1 tbsp chipotle chili powder
- 1 1/2 tsp creole spice
- 1/2 tsp salt
- 11/2 Tsp balsamic vinegar
- 1 Tbsp brown sugar
- 1/8 cup ketchup
- A few shakes of hot sauce
- 1 bay leaf
- Saute peppers, onion, and and celery in olive oil using a large dutch oven or cast iron pot just until the onions begin to turn translucent.
- Add the ground turkey, cumin, garlic powder and salt. Continue to sautee at medium heat until the turkey is cooked.
- Add frozen corn and stir to incorporate
- Add the rest of the ingredients and simmer on medium low heat for at least an hour.
- Remove bay leaves.
- Reserve two cups for the cornbread. Cool completely
Ingredients
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup 1 % milk
- 1/4 cup vegetable oil
- 1 eggs beaten
- 1 tbsp diced jalapeno pepper
- 3 cups grated old cheddar cheese
Combine dry
ingredients. Stir in milk, oil, egg and 1 cup cheese until moistened.
To assemble the dish - Grease a square cake pan and line with parchment paper
- Pour half of the cornbread mixture into the pan. Top with the 2 cups chili and smooth out evenly over the cornbread.
- Sprinkle with 1 cup of the shredded cheese.
- Top with the second layer of cornbread mix, spread evenly, and sprinkle with the last cup of cheese.
- Bake in a pre-heated 400 oven for 35-45 minutes until the cornbread has set and a toothpick inserted into the centre comes out clean.
- Let sit for 60 minutes before slicing and serving, or cook completely, slice (it slices better when cool) and re-heat 5 minutes in a 475 oven before serving.
