Chicken Thistle Chili and Poblano Corn Bread
For the chili:
2 TB oil oil
1 green pepper
4 cloves garlic
1 lb ground beef or turkey
6-8 San Marzano tomatoes - peeled and chopped
3-4 cups tomato sauce - freshly made (or canned)
1 poblano pepper - roasted on grill to blister skin, placed in brown bag for 10 min to steam, then peeled and chopped (seeds removed)
1-3 TB chili powder (to desired taste)
2 tsp salt
2 tsp fresh cracked pepper
1 TB cocoa powder
2 tsp smoked paprika
1 can cannellini beans
1 can black beans
To a stockpot, add the olive oil, onion, green pepper and garlic. Saute for about 5 minutes.
Add ground beef or turkey to the pot and continue stirring until meat is fully cooked.
Stir in San Marzano tomatoes and tomato sauce and heat to boiling.
Reduce to medium heat and add chili powder, salt, pepper, cocoa powder, and smoked paprika.
Allow to simmer for an hour.
Check taste and add additional chili powder, salt or paprika, if desired.
Add cannellini and black beans and allow to simmer for an additional 20 minutes.
Serve with warm poblano corn bread!
For the Poblano Corn Bread:
1 1/4 cups all purpose flour
3/4 cup corn meal
1/4 cup sugar
1/2 tsp salt
1 cup skim milk
1/4 cup canola oil
1 egg, beaten
1-2 poblano peppers, roasted on grill to blister skin, placed in brown bag for 10 min to steam, then peeled and chopped (seeds removed)
Heat oven to 400.
Grease 8 inch pan.
Combine all ingredients and stir until well-mixed and moistened.
Pour into pan and bake for 25 minutes or until golden brown.
Serve warm but we've found it tastes even better the next day... and even better the day after that.
Also - some people enjoy honey on their corn bread!