Favorite food word, ever.
It reminds me of farms, salt of the earth people and whole food cooking. It’s hard to imagine a dish that won’t taste good with cornmeal in it.
I’ve had this recipe in my notebook for almost 2 years now.
I’m not sure what took me so long to make it. Slow cooker chili is famous. The deep flavors that develop make you want to dive head first into the bowl.
Here’s the twist, the cornmeal crust was also made in the slow cooker right on top of the chili!
I made this on Sunday. This is not a throw in the pot and run out the door while the slow cooker magically fries, sautees and mixes the cornmeal batter. Not going to happen!
This does require some pre-cooking before the dump and dash. Such a beautiful meal though for a family weekend dinner!
Fry onions in some oil.
I go a little bit further than just softening them. I like to fry them a bit longer; about 5 miutes. Add garlic and chili powder, to taste. 2 tablespoons will make you go running for the hills, but some people like the country so that would work well. My kids did not inherit my Indian heat palette, so I sprinkled 1 teaspoon.
Add turkey, tomatoes and broth. Depending on how chunky you like the turkey, now is a good time to break it up into smaller pieces.
Drain, rinse and slowly add the beans. Bring the whole thing to a nice boil and pour into slow cooker.
Wholesome goodness. In a large mixing bowl, add the dry ingredients: flour, cornmeal (best food word), baking powder and salt and mix well.
Fine, cornmeal and shredded cheese are the best food words ever. See the left spot is missing a little cheese, my hand slipped and took some. Yes, slipped.
Stir in egg, milk, oil and cheese. You get something that looks thicker than pancake batter.
Gently pour the batter over the chili. This is not cannonball, everyone in the water! The trick is to get it on top of the chili and spread it around to seal the flavors as much as possible.
I’m using my trusted Hamilton Beach 6 quart. It’s a pretty versatile size and I’ve had it for years.
Cover and cook on low for 5-6 hours.
I calculated this dish came out to about $1.50 per serving. I think it’s worth a buck.
This is my second in 30 days of slow cooking! Check my recipes link for more!
Inspired to slow cook yet?