Turkey Chili with Buttermilk Cornbread

The cold weather has arrived for us lucky ones and what's better than a nice crockpot full of warm chili on a cold day?  I made this chili last year for our housewarming party.  It was delicious, but 2 days later, I found out I was pregnant and the morning sickness hit hard... I didn't have chili for a year... until now! This was so good it's hard to believe I spent all winter last year chililess... We will definitely make this again soon! So easy to freeze and stick in the crockpot in the morning too.  This recipe is adapted from one of the best chili's on allrecipes.com (click here for original recipe).  I made it with turkey instead of beef for all you non-red meat eaters.  It just makes you feel better when you have two bowls.  I served it with Buttermilk Cornbread... delicious! I had never made cornbread before, it turned out spectacular the first shot! woo hoo! Enjoy!

Turkey Chili

Serves 8

Ingredients:

1.25 lb ground turkey

1 lb spicy turkey sausages (in the meat section by the uncooked brats)

5 strips of turkey bacon, cooked and crumbled

2 cans chili beans, drained

1 can spicy chili beans

2 cans diced tomatoes with juice (I used about 10-15 tomatoes from the garden, peelings removed)

1 can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

2 green peppers, chopped

2 jalapeno peppers, minced

3 cloves garlic, minced

1 bottle of beer (I used Octoberfest)

1/4 cup chili powder

1 tablespoon Worchestershire sauce

1 tablespoon dried oregano

2 teaspoons ground cumin

1/2 tsp cayenne pepper (more or less depending on how spicy you like it)

1/4 cup brown sugar

salt and pepper as desired (about a tsp)

Shredded Cheese for topping

Other desired toppings like onions, corn chips, sour cream, cilantro etc...

Directions:

In a large soup pot, cook the ground turkey & spicy turkey sausage (remove meat from casing) until done and add onions, celery, green pepper, jalapeno peppers, and garlic.  Cook until onions are translucent and add tomatoes.  If using fresh or frozen, Cook until they are combined.  Otherwise add the rest of ingredients except for the toppings and simmer on the stove for at least 2 hours.  I like to make this the night before and put it in the crockpot the next day for all the flavors to combine.

Buttermilk Cornbread

Serves 8

Ingredients:

1/2 cup butter, melted

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 tsp. baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 tsp. salt

Directions:

Preheat oven to 375 and lightly butter a cast iron skillet.

In a large mixing bowl, combine melted butter and sugar until blended.  Quickly add the eggs. Combine the buttermilk and baking soda and add those to butter/sugar mixture.  Add the cornmeal, flour and salt and mix to combine, but still lumpy.  Transfer to cast iron skillet and put in preheated oven for 25-30 minutes, or until firm in the center.