Day after the holiday chili with cornbread
I am the type of eater that doesn’t appreciate leftovers. Sure I love a turkey and stuffing sandwich with mayo on sourdough around mid night on Thanksgiving but the next day I want completely different flavors and textures.
Since we usually serve turkey and either pork roast or standing rib roast, I use the leftover meats and turkey as part of a comforting southwestern dinner, complete with the cornbread I used for the stuffing.
1 onion chopped
1-pound ground beef
2 cups diced leftover turkey and roast pork or beef
1 shot espresso
1 Tsp. cocoa powder
2 TBSP. Southwest seasoning
2 jars Frontera Black Bean Chili with Chipotle and roasted tomato (fresh Market)
6-8 pieces corn bread cut into squares
Brown ground beef. Season with Southwest seasoning. Add onions and sauté until translucent. Add 2 jars chili starter and cut up leftover meat and turkey.
Simmer one hour. Microwave corn bread for about 30 seconds to warm slightly. Arrange on individual plates. Pour chili over cornbread
Dollop of sour cream and fresh chopped cilantro