FOOTBALL TAILGATE PERFECTION – TOUCHDOWN SALSA CHILI AND KICK-OFF QUESO CORNBREAD

I was chosen as 1 of 50 bloggers to compete in the Desert Pepper Blogger Recipe Challenge!  I received samples of their Chile con Queso, Cantina Medium Salsa, and Peach Mango Salsa to use in developing creative recipes for entrees, brunch, and game day bites. The challenge is to really think outside of the box and create new recipes highlighting the flavors in these crazy delicious salsas and queso dip!

Are you ready for some football!?  This weekend my football team had an away game, so I hosted a tailgate watch party with friends! It’s not a football party with chili and cornbread!!  I used the Desert Pepper Cantina Medium Salsa to make the most delicious turkey and 2 bean chili and  the Desert Pepper Chile con Queso to make a super moist, cheesy, slightly spicy cornbread on the side…. Oh snap (as in snap the football), they were both so good!!

 

Let’s start with the chili!  Here are the ingredients and  how I made it!  Note – you can also scroll to the bottom of this post to skip to the full recipes or click on the photos in this post which will link you to the recipe pages as well.

Heat 3 tablespoons of olive oil in a 5-6 quart Dutch oven or soup pot over medium high heat.  Add 1 large chopped onion, 1 chopped jalapeño pepper, and 2 large chopped garlic cloves to the pot and cook until soft and fragrant, about 2 minutes.  Add 1 green, 1 red, and 1 yellow bell pepper, each chopped) to the pot and continue to cook, stirring frequently, for 4-5 minutes until the peppers begin to soften.

Add 1 ½ pounds ground turkey, 1 tablespoon chili powder, 1 tablespoon cumin, 1 tablespoon brown sugar, and 1 teaspoon of salt to the pot and cook, breaking the turkey up with a spatula into small pieces as it cooks.  When the turkey is mostly cooked (turns white) add 2 jars of Authentic Desert Pepper Cantina Medium Salsa and 1, 15 ounce can each kidney and black beans, drained and rinsed.  Bring to a boil, stirring.  Reduce to a low boil and add ½ cup of the water.  As the chili cools it may thicken up a little.  Add as much more water as needed to reach desired consistency.

Keep the chili on a low simmer while you prepare the cornbread!

 

TOUCHDOWN SALSA CHILI

3 tablespoons olive oil

1 large onion, chopped

1 jalapeño, chopped fine including seeds

2 large garlic cloves, chopped

1 green pepper, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 ½ pounds ground turkey

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon brown sugar

1 teaspoon salt

12, 16 ounce jars Authentic Desert Pepper Cantina Salsa (Medium)

1, 16 ounce can red kidney beans, drained and rinsed

1, 16 ounce can black beans, drained and rinsed

½-1 cup water

The Garnishes:

1 cup shredded cheddar cheese

1 cup sour cream

½ cup onions, finely chopped

¼ cup cilantro leaves

Heat the olive oil in a 5-6 quart Dutch oven or soup pot over medium high heat.  Add the onions, jalapeño, and garlic to the pot and cook until soft and fragrant, about 2 minutes.  Add all of the bell peppers to the pot and continue to cook, stirring frequently, for 4-5 minutes until the peppers begin to soften.

Add the ground turkey, chili powder, cumin, sugar, and salt to the pot and cook, breaking the turkey up with a spatula into small pieces as it cooks.  When the turkey is mostly cooked (turns white) add both jars of salsa and all of the beans.  Bring to a boil, stirring.  Reduce to a low boil and add ½ cup of the water.  As the chili cools it may thicken up a little.  Add as much more water as needed to reach desired consistency.

Serve the chili topped with shredded cheddar cheese, sour cream, chopped onions, and corn bread on the side!  Garnish with cilantro leaves.

Here’s how you make this incredibly moist and flavorful cornbread.

Preheat oven to 350 degrees.  Coat a pie plate or an 8” x 8” baking pan with non-stick spray.

In a large bowl, whisk together 1 cup of cornmeal, 1 cup flour, ½ cup sugar, 1 tablespoon baking powder, and 1 teaspoon of salt.  Stir in 1 chopped jalapeño and ½ cup chopped scallions.

In a second bowl, beat 3 eggs and then whisk in 1 cup of milk, ½ cup vegetable oil, and 1 cup of the Authentic Desert Pepper Chile con Queso just until blended.  Stir cornmeal mixture into the wet mixture and mix until just blended.  Pour into the prepared baking dish.  Dust the top with ⅛ teaspoon chili powder.

Bake for 40-45 minutes or until tester comes out clean and top is golden.  Let rest for 15-20 minutes.  Serve warm with butter.

KICK-OFF QUESO CORNBREAD

1 cup yellow cornmeal

1 cup flour

½ cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 jalapeño pepper, chopped including the seeds

½ cup scallions, chopped

3 large eggs

1 cup milk

½ cup vegetable oil

1 cup Authentic Desert Pepper Chile con Queso – Medium

Optional – ⅛ teaspoon chili powder or paprika

Preheat oven to 350 degrees.  Coat a pie plate or an 8” x 8” baking pan with non-stick spray.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.  Stir in the jalapeño and scallions.

In a second bowl, beat the eggs and then whisk in the milk, oil, and queso just until blended.  Stir cornmeal mixture into the wet mixture and mix until just blended.  Pour into the prepared baking dish.  Dust the top with the chili powder.

Bake for 40-45 minutes or until tester comes out clean and top is golden.  Let rest for 15-20 minutes.  Serve warm with butter.

Visit https://desertpepper.com for more of their delicious salsas and queso and follow them on Facebook at https://www.facebook.com/DesertPepperTradingCo  and Instagram at https://www.instagram.com/DesertPepperTradingCo

You can purchase Desert Pepper Salsa products at: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

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