Saturday, February 9, 2013 the Chili before Cornbread

I was looking for the perfect meal for the Super Bowl AND I got my first Dutch Oven. So I hunted down a few recipes for Chili and Cornbread and settled on Eat Live Run's Turkey and Bean Chili and Smitten Kitchen's Caramelized Onion and Goat Cheese Cornbread. I made a few alterations because of spices I didn't have or accidentally bought instead of the intended ingredients (cans of tomato sauce and diced tomato look surprisingly similar).

2 Tbsp Olive Oil
1½ Cups White Onion, Diced
1 Red Bell Pepper, Diced
4 Garlic Cloves, Finely Diced
2 Serrano Chili Pepper, Minced
1 lb Ground Turkey Meat
2 tsp Paprika
1 tsp Cumin
2-3 Pinches of Red Pepper Flakes
2 Tbsp Tomato Paste
3 oz Chipotle Peppers in Adobo Sauce
1½  14-oz can  Tomatoes Sauce (this was an uh oh)
½ Cup Beer of Your Choice
1 15-oz Can Kidney Beans, Rinsed
1 15-oz Can Black Beans, Rinsed
1 15-oz Can Chickpeas (this was because I got the tomato wrong)
Salt and Black Pepper

Heat the oil in a large dutch oven. Cook the Onions and Bell Peppers until softened, about 5-6 minutes. Add Garlic, Serrano Pepper and cook for an additional 2-3 minutes. Add the Turkey and cook while using a wooden spoon to break up the meat. Continue cooking until the meat is no longer pink—about another 5 minutes.

Add the Paprika, Cumin, Red Pepper. Stir and cook for an additional minute. Stir in the Tomato Paste and Chipotle Peppers (if using) and then add in the Tomatoes Sauce. Gently stir in the Beer, Beans and Chickpeas. Bring the mixture up to a slow boil. Once it reaches a boil, lower the heat to a simmer. Simmer the chili partially covered, for about 30 minutes. Stir the chili every 10 minutes or so as it slowly thickens. Once it reaches your desired consistency, taste and adjust seasonings with salt and pepper as needed.

Serve the chili with Caramelized Onion and Goat Cheese Cornbread.

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