Mad Mex: Turkey Chili with Blue Cornbread

Meat Ingredients:
¼ cup Olive oil
2 lbs Ground turkey

Spice Mix Ingredients:
¼ cup Ancho chili powder
2 Tablespoons Ground coriander
1 Tablespoon Ground cumin
1 Tablespoon  Salt
2 Tablespoon Black pepper
2 cup Small diced white onions
¼ cup Chopped garlic

Tomato Mix Ingredients:
½ can Chipotle peppers (7 oz. can)
2 cans Fire roasted tomatoes (28 oz can, Muir Glen)
1 cup Tomato paste
2 cup Freshly brewed coffee
¼ cup Brown sugar
1 cup Water
Red Beans

Red Beans Ingredients:
2 lbs Dry red beans (check and remove all rocks from beans)
1 Tablespoons Black pepper
3 Tablespoons Salt
3 qt. Water (approximately)

Red Beans Procedure:
1. Place all ingredients except salt in saucepot.
2. Bring to boil, reduce heat to low.
3. Simmer until beans are cooked but not mushy.
4. Remove from heat, add salt, and allow to sit for at least five minutes.
5. Strain.

Chili Procedure:
1. Prepare Spice Mix with all ingredients.
2. Combine Tomato Mix ingredients. Puree well.
3. Heat on stove until very hot. Add oil, turkey, and Spice Mix stirring often. Brown well, making sure turkey is loose.
4. When browned, add Tomato Mix and Red Beans.
5. Bring to a boil and reduce heat to low. Simmer with stirring for at least 30 minutes.
6. Taste and adjust seasonings

Blue Cornbread Ingredients:
2 cups Buttermilk
½ ea. Jalapeño puree, de-seeded and minced
2 Ea Eggs
¼ cup Brown sugar
1 cup All purpose flour
1/3 cup Yellow corn meal
2/3 cup Blue corn meal
1 teaspoon Salt
1 teaspoon Baking powder
1 Tablespoons Butter
½ cup Heavy cream

Blue Cornbread Procedure:
1. Place seasoned 8" cast iron skillet in oven. Preheat oven to 350° F.
2. Whisk together buttermilk, peppers, eggs, and brown sugar.
3. In another bowl combine flour, both corn meals, salt, and baking powder.
4. Combine dry ingredients with the egg mixture stirring with spoon. Do not over mix. Batter may be lumpy.
5. Rub batter in hot skillet. Pour in batter
6. Pour cream in ziz-zag pattern over batter from end to end DO NOT STIR.
7. Bake for 35 minutes or until lightly browned and solid.
8. Allow to rest before cutting.

Type: Authentic Recipe
Author: Big Burrito Restaurant Group
Restaurant: Mad Mex Restaurant, USA