Pork & Turkey Chili, with Zesty Corn Muffins
This post encompasses two very exciting things. First of all, this is my 100th post! I’m quickly approaching one full year running Allison Eats and its super awesome that I’ve hit number 100 almost right on the mark. Secondly, Autumn weather is upon us, and that means ’tis the season for crock pot meals and lots of delicious seasonal flavors! This is my favorite season, and to kick it off with a delicious, comforting pot of chili for post #100, well it just makes me all warm and fuzzy inside!
When I decided to make chili this weekend, I initially picked up this old cookbook that Scott’s mom loaned us, which is chock full of award-winning chili recipes from around the country. Its crazy how many varieties there can be for a one-pot meal, and I had a hard time choosing just one. So I decided to do a blend of turkey and pork (healthier than red meat, but the pork adds great flavor), and I took some inspiration from two recipes that stood out to me; One for a mostly simple recipe that featured chocolate, and another for a classic Cincinnati-style chili. What usually turns me away from Cincinnati chili is the lack of texture and vegetables. I like a chunky chili with beans, peppers, and whatever else I feel like throwing in or have laying around the kitchen, and this style of chili is usually pretty soupy and acts as more of a sauce to pour over spaghetti. However, I really liked the spice blend this recipe called for- lots of strong flavors often used in baking, like cinnamon, allspice and cloves- just sounded delicious to me! The chocolate addition is something I’ve used before and really enjoy. It adds a rich earthy flavor-similar to a Mexican classic mole sauce.
So I had my recipe all mapped out and ready to go. Now all I needed was an approprate side dish, of course! Corn bread is always our go-to with chili, but I felt like kicking it up a bit. To start with I thought muffins would be cuter and I’m a fan of the pre-portioned aspect. Then I remembered I had some jalapenos growing out back and have been wanting to use them. A quick epicurious search later, and I’d found a recipe for corn muffins that sounded perfect. It didn’t call for jalapenos, but it was an easy addition and the end result was fantastic.
Pork & Turkey Chili
- 4 tbsp olive oil
- 2lbs ground turkey
- 2lbs ground pork
- 1lg onion, chopped
- 2 lg bell peppers, chopped
- 1 jalapeno, diced
- 1 25 oz pinto beans- drained & rinsed
- 1 clove garlic, minced
- 15 oz can tomato sauce
- 1 6 oz tomato paste
- 2 cups low sod. Chicken broth
- 1 cup water
- 4 tbsp apple cider vinegar
- 1 oz unsweet chocolate square
- 1 bay leaf
- 4 tbsp chili powder
- 1 tsp cumin
- 1tsp cinnamon
- 1 tsp cayenne
- 2 tbsp salt
- 1 tsp sugar
- 1/4 tsp allspice
- 1/4 tsp cloves
- Sliced Avocado, chopped Red Onion, Sour Cream and Queso Fresco, to garnish.
In a small bowl combine all spices, salt, sugar, and garlic. Set aside. Heat oil in a large pot over medium-high heat and add onion. Saute until soft, about 8 minutes.
Add the meat and saute while stirring to make sure the chunks crumble consistently. Cook until brown, adding more oil if necessary. Add the tomato sauce, tomato paste, chicken broth, water, and vinegar. Stir to combine. Add the spice blend, bell and jalapeno peppers, and beans. Stir to combine.
Bring pot to a boil. Stir in chocolate, then lower heat, cover, and let simmer for at least 2 hours.
Ladle into bowls and serve with avocado, red onion, sour cream and queso fresco- or whatever garnishes you’d prefer!
Zesty Corn Muffins (makes 12)
- 1 Cup Flour
- 1 Cup Corn Meal
- 1/4 Cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 Cup Sour Cream
- 2 Eggs
- 4 TBSP (1/2 stick) Unsalted Butter, melted and cooled
- 1 1/2 Cup Frozen Corn Kernals, thawed and drained
- 1/2 Cup Scallions, chopped
- 1 Jalapeno, diced
Preheat oven to 425 degrees. Grease and flour a 12-cup muffin pan, or use paper liners. Combine all dry ingredients (the first 7) in a large bowl. In a smaller bowl whisk together the sour cream, eggs and melted butter. Add wet ingredients to dry ingredients and mix until just moistened. Fold in corn kernals, scallions and diced jalapeno.
Divide batter evenly into muffin pan and cook for about 15 minutes, until a toothpick inserted into the center of one muffin comes out clean.
Enjoy with your chili, or just by themselves, toasted with a smear of butter!