Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers

Ingredients

• 1 cup mexican beer 
• 2 tablespoons butter 
• 1 can kidney beans red drained
• 28 ounce canned tomatoes chopped canned
• 2 cups chicken stock see 
• 1 tablespoon chili powder 
• 2  chipotles in adobo hot chopped
• 8.5 ounce corn muffin mix to directions on box prepared for corn cakes recommended: Jiffy Mix
• 3 cloves garlic chopped
• 2 pounds ground turkey breast 
• 1 medium onion chopped
• 1.5 cups pepper jack cheese shredded
• 4 servings salt 
• 2 tablespoons vegetable oil extra-virgin

Equipment

• bowl
• frying pan
• paper towels
• ladle
• pot
• grill
• aluminum foil

Directions

1. Heat deep skillet or wide pot over medium high heat.
2. Add oil and turkey. Crumble meat as it cooks, 3 minutes.
3. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt.
4. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan.
5. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
6. Heat a nonstick griddle pan over medium high heat.
7. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden.
8. Transfer them to a plate and cover with foil to keep warm.
9. Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.