Fallen Souffle

The weather was a bit fall-like this weekend so I decided to make a pot of chili. I decided to make chili after coming back from the store and then realized I only a had one can of diced tomatoes and a can of Rotel. So I was excited to find a recipe that used tomato juice (which I actually had in the pantry!) in place of some of the tomatoes. I also like the flavor that the Rotel added to the chili, not to spicy but great flavor! If you like a thicker chili, don’t put all of the juice in, start with maybe half and add some as needed. I cooked this for about 2 hours on the stive top, which I would highly recommend because it makes the turkey quite tender. This can also be thrown into the slow cooker, I would brown the meat the night before as opposed to throwing it in the pot raw.

The corn muffins were ok, I would add some shredded cheddar to amp up the flavor, but it satisfied the craving.

Turkey Chili

2 pound lean ground beef
1 (46 fluid ounce) can tomato juice (I used Low Sodium V-8)
1 (29 ounce) can tomato sauce ( I used 1 can of Rotel and one can of petite diced tomatoes)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
3/4 cup chopped onion
4 tablespoons chopped green bell pepper (I left out since I used Rotel)
1/4 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
4 tablespoons chili powder

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.

2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Cornmeal Muffins

1/2 cup oil, or melted shortening
2 medium eggs
1 cup buttermilk, or yogurt, or sour milk (powdered buttermilk is fine)(I used sour cream)
1 teaspoon salt
2 tablespoons sugar
1 teaspoon baking soda
3/4 cup cornmeal
1 cup flour

Into your favorite big bowl, measure the oil or melted shortening. Crack in the eggs and add the buttermilk (or other milk product). Beat with a whisk until thoroughly combined. Add the salt, sugar, soda, cornmeal and flour. Stir casually, but not too aggressively. When mixed, but still lumpy stop stirring. Oil up a dozen muffin cups. Divide the batter evenly amongst the muffin cups. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before eating.

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