Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers

• 2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
• 2 pounds ground turkey breast
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 rounded tablespoon chili powder, a palm full
• 2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
• Salt
• 1 cup Mexican beer
• 2 cups chicken stock
• 1 (28-ounce) can chopped stewed tomatoes
• 1 can red kidney beans, drained
• 1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
• 1 1/2 cups shredded pepper jack cheese, 8 ounces
• 2 tablespoons butter

1. Heat deep skillet or wide pot over medium high heat.
2. Add oil and turkey.
3. Crumble meat as it cooks, 3 minutes.
4. Add the onions and garlic, chili powder, and chipotle.
5. Cook another 5 minutes.
6. Season with salt.
7. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan.
8. Add the stock, tomatoes, and beans and bring to a bubble.
9. Reduce heat and simmer 10 minutes.
10. Heat a nonstick griddle pan over medium high heat.
11. Mix batter and cheese together.
12. Rub grill with butter, nesting the butter in a paper towel to hold on to it.
13. Ladle the batter to make 3-inch cheese and corn cakes.
14. Cook 3 minutes on each side, until golden.
15. Transfer them to a plate and cover with foil to keep warm.
16. Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

extravirgin olive oil, ground turkey, onion, garlic, chili powder, chipotles, salt, beer, chicken stock, tomatoes, red kidney beans, directions, pepper, butter

Taken from www.foodnetwork.com/recipes/rachael-ray/turkey-chipotle-chili-with-pepper-jack-cheese-corn-cake-toppers-recipe.html (may not work)