New England Patriots Chili with Cornbread

Nothing is better than a big bowl of chili, some cornbread and an ice-cold beer when you sit down to watch the season opener of the New England Patriots! Maybe you open a can, make some in a crock-pot, or have a friend bring some. My recipe is one of the best I have ever had made with all local ingredients making it the perfect New England Patriots Chili!

New England Patriots Chili

2 tbsp. canola oil
1 lb. ground turkey (locally raised)
1/4 lb. chourico, linguica, or anduille sausage, cut in half moons
3 cloves garlic, minced
1 large yellow onion, diced
1 large red pepper, diced
1/4 lb white or crimini mushrooms, sliced
2 jalapenos, finely diced, with or without seeds
1 cherry pepper, finely diced, with or without seeds
1 large tomato, diced
1 (28oz) can diced tomatoes
1 (14oz) can kidney beans
1 tbsp. cumin, ground
1 tsp. cumin seeds
2 tsp. cinnamon, ground
1 tbsp. salt
1 (12oz) bottle lager*
2 tbsp. chili powder blend
1 tbsp. red chili pepper flakes

In a large stock pot brown turkey and sausage with oil over medium-high heat. Add garlic, onion, red pepper and mushrooms. Continue to cook until onions are translucent. Add chilis, beans, and fresh tomato. Add all spices. Mix well. De-glaze the pot with the lager, scrapping the fond as you pour. Add canned tomatoes. Bring to boil then simmer for a minimum of 30 minutes. The longer it cooks the more the flavors develop. Serve with shredded cheddar and cornbread.

Cornbread with Scallions and Vermont Cheddar

1 1/4 cp. flour
3/4 cp. corn meal
1/4 cp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 cp. milk
1/4 cp. canola oil
1 egg
1/4 cp. shredded Vermont Cheddar
2 scallions
1 tbsp. butter

Preheat oven to 400°F. Mix dry ingredients in a large mixing bowl. Add all wet ingredients stir until just moistened. Fold in cheddar and scallions. I like to use scissors to chop my scallions directly into the batter. Bake until toothpick comes out dry, about 30 minutes. Let the butter melt on top of the bread before serving.

*Note: All these ingredients were locally sourced from New England. Locally raised turkey, sausage from Gaspar’s of MA, Vermont cheddar, produce from farmers’ market, Magic Hat Ourtoberfest beer of Vermont. I chose to eat responsibly. Please support our local farms!

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