Scott's Favorite Chili and Buttermilk Cornbread

This is what we are having for dinner tonight. It might be Scott's favorite dinner (and there's plenty for leftovers for tomorrow's lunch) I've included where I found the original recipe that inspired me, but have changed them up enough to call them "adapted". Still like to give credit where credit is due.

Scott’s Favorite Chili

(adapted from this recipe)

This is one of Scott’s favorite meals. I pair it with cornbread (see recipe HERE), rice and a taco blend cheese. Layer the rice, cornbread, chili and cheese for a hearty meal. See notes/thoughts for a few tips.

Total Cooking Time: about 2 hours

Ingredients:

2 pounds 99% fat free ground turkey

1 box (32 oz) Pacific Beef Broth (I end up using 1/2 to 2/3 of it...freeze the rest)

2 cans or (16 oz total) tomato sauce (I use whatever I have on hand)

Batch One:

1 tablespoon onion powder

2 tablespoon garlic powder

1/2 teaspoon Kosher salt

1/4 teaspoon ground black pepper

Batch Two:

5 tablespoons red chili powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 teaspoons ground cumin

1/4 teaspoon brown sugar

Batch Three:

1/8 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 teaspoons chili powder

1 teaspoon ground cumin

Directions:

(If you have all of your spices sitting out and a measuring spoon, it is super easy!)

1. In a large heavy pot, lightly brown ground turkey (use a dash of olive oil if needed to avoid sticking).

2. Add tomato sauce and beef broth, mix well, chopping up meat into small pieces with a wooden spoon. Bring to a slight boil, then turn down low.

3. Simmer, uncovered for one hour, stirring occasionally.

4. Add all ingredients from Batch One, stir and simmer for 30 minutes (I cover at this point).

5. Add all ingredients from Batch Two. Stir frequently for the next 20 mintues.

6. Add all ingredients from Batch Three, stir and cook for another 10 minutes.

7. Take off the heat....you are done!

Notes/Thoughts:

*This chili is really good, spicy but not too hot.

*I like Pacific brand broth because it doesn’t contain MSG. I pour about 1/2 to 2/3 of the box in. If my ground turkey looks dry after an hour, I pour a bit more in.

*If you look at the original recipe, I’ve changed it up a bit, but feel free to add/delete spices or ingredients....my goal was no MSG, low fat, tasty.

*Don’t be intimidated by all the spices....just set them out, post the recipe on the fridge. It takes 10 seconds to measure and dump the batches in.

*The three batches really build flavor!

*Try the cornbread with it....it’s outstanding!

*This makes a lot...good for lunch the next day.

*If it gets too dry during cooking, just gradually add in a bit more broth.