Wednesday, November 12, 2008

Chili Bake

Cold blustery days of late fall call for a bowl of warm chili and a slice of steaming corn bread. The two go so naturally together that I was inspired to combine them into one scrumptious casserole. Or at least a kid friendly version that would allow my munchkins to ease into mommy's world of comfort food using the one food that is a no fail hit at our house: corn cake. That's right, my girls go nuts over Chi-Chi's Fiesta Corn Cake every time I make it, but are less than lukewarm about chili. Actually soup in general tends to make them nervous, as if having food not only touch but actually merge into a conglomerate of flavors served in one bowl should be approached only with utmost caution. They will come around. In the meantime, I create concoctions that are halfway between their world and mine, where we can meet on common ground and all come away with happy tummies. This recipe is easy to prepare, and even adapts easily with varied spicing. As presented it is a chili casserole. We also like to change it up by omitting the chili spices in favor of adding a packet of our favorite taco seasoning mix, morphing this into a Fiesta Taco Bake. Ole!

Chili Bake

1 lb ground turkey
1/2 medium onion, chopped
1/4 green pepper, chopped
1/4 red pepper, chopped
1 can kidney beans, drained
2 tsp chili powder
1/2 tsp basil
1/2 tsp cumin
1/4 tsp garlic
dash of salt
1/4 c spectrum shortening, melted
1/4 c warm water
1 can corn
1 pkg Chi-Chi's corn cake mix

Preheat oven to 350. Brown turkey, onion, and peppers in skillet. Add chili seasonings (or taco!) and kidney beans and stir to combine. Transfer meat mixture to the bottom of a greased 2 quart casserole dish or 9x9 cake pan. While meat is browning, pour the can of corn, undrained, into blender and process until it resembles creamed-corn in texture. (About 30 seconds.) Pour into separate bowl. Add melted shortening, warm water, and corn cake packet. Stir until combined. Pour on top of meat mixture and bake 45 minutes until golden brown around edges. Serve warm. Yummy!

1 comment:

  1. oh this is funny! I just posted a recipe *almost* identical wth this! (except it's corn-free and bean-free but not egg free...)

    anyhow, I'm subbing to your site b/c I think I would enjoy some of these yummy recipes.

    (btw I linked to your mushroom stroganoff on my site - hope that's ok. I assume it would be since it links to YOUR site...)


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