I love Sundays. During the NFL season, it’s my favorite day of the week. I can relax on the couch, watch the Steelers play
, and enjoy some delicious football food. This week, my wife cooked up her famous Chili recipe. Served alongside some Jalapeno Corn Muffins, it’s the perfect balance of sweet and spicy (hence the name :))
Whether you are tailgating outside the stadium or inviting some friends over to watch the game, you are going to want to make this Chili!
Sweet n’ Spicy Chili
1 lb Ground Turkey
1 large green pepper (diced)
1 medium sweet onion (diced)
3 cloves of garlic (minced)
2 ears of sweet corn (or 1 1/2 cups frozen corn)
1 14oz can red kidney beans (rinsed)
2 14oz cans diced tomatoes
1 6oz can tomato paste
1 cup water
2 tbs. chopped parsley (set some aside for garnish)
2 tbs. cayenne pepper
3 tbs. chili powder
1tbs. ground coriander
1 to 2 tbs. brown sugar
Salt and Pepper to taste
Light sour cream for garnish
In a large pan, brown the ground turkey and season with salt, pepper, and ½ of the cayenne pepper. Add the Turkey to a large Crock-Pot. Add in to the pot the diced tomatoes and water and turn pot on High. Sauté the garlic and onions with some salt and pepper, then add to pot. Sauté green peppers until soft then also add into pot. Add the red kidney beans and stir the mixture. Let simmer on high for about 30 minutes.
Add in the tomato paste (for thickness), parsley, chili powder, coriander, cumin, and the remainder for the cayenne pepper. Cut the kernels off of the corn and add to pot. ( If using frozen corn, simply add the corn into the pot frozen. No need to thaw). Stir mixture and lower to medium heat. Allow to simmer for an additional 2 hours. Be sure to stir mixture every 30 minutes or so (adding salt and pepper if needed).
At the last 20 minutes, add in brown sugar and stir well.
Garnish with a dollop of sour cream and sprinkle with parsley.
** If you like it spicy and are looking for a big kick like Sebastian Janikowski from 50+ yards, just add more cayenne pepper and/or less brown sugar**
Jalapeno Corn Bread Muffins
¾ cup self-rising white cornmeal mix
½ cup fat-free buttermilk
2 tbs. minced and seeded Jalapeno pepper
1 ½ tbs. canola oil
1 large egg
Preheat oven to 425 degrees. Lightly spoon cornmeal mixture into measuring cups (do not pack). Place into large bowl. Combine buttermilk, Jalapenos, oil, and egg in a separate bowl. Add the mixture into the cornmeal. Stir with spoon until combined. Coat muffin tins with non-stick spray. Spoon batter into muffin tins about ½ full. Bake for 17 minutes or until lightly browned and when toothpick is inserted it comes out clean. Remove from pans immediately and lightly spray with butter. Serve warm.