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Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers Recipe

Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (156)

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Average Rating:

Total Reviews: 156

Showing 91-100 of 156

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  • on October 11, 2005

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    If you make this, I strongly recommend leaving out the stock all together. As others have mentioned, it's a great recipe, but on that will make SOUP, not chili. I read the reviews before I made mine, and decided to omit the chicken broth, and it turned out fine. Good luck!

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  • on August 19, 2005

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    I made this for dinner tonight and I am so glad I did! The chili was just delicious - spicy, but not too hot, with a really great flavor. The cheese in the corn cakes made it so crispy/creamy and spicy that I kept eating it after I was full! My boyfriend said that this is definitely a meal I need to make again:

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  • on August 10, 2005

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    This is some of the best chili I have ever had. I cut back on the chicken stock, added flour for thickening, and some extra spices b/c I like my chili hot and it was TOO GOOD. I am enjoying the leftovers as we speak!
    Rachel Ray is the best!

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  • on July 01, 2005

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    Negra Modelo dark ale, black beans and adobo sauce from american spoon were my on-hand subs from the pantry. Nice flavor all in all. In the future I will cut back on the liquids, add true chipotles in adobo (if I can find them and more chili powder. I also agree with others to simmer it longer for liquids to reduce and flavors to meld. I would make this ahead of time to get the consistancy to my liking. I can always heat it up while making the corn cake toppers. Nice change of pace for us. Another ground turkey keeper.

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  • on June 27, 2005

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    This is a great recipe but NOT a 30 minute meal! It is watery, and having made this a few times, I cut the stock by half and only stir in one cup. Also, the chili has to simmer away for at least an hour to be consisten and for all the water to go away. So be patient and dont prepare this if you are in a rush!!!!

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  • on April 14, 2005

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    I have NEVER liked chili until I made this recipe! Some things I do different are I use ground beef instead of the turkey, salsa instead of tomatoes, and 3 cups of chicken broth instead of 1 cup of mexican beer and 2 cups of chicken broth. Its wonderful the next day heated up also! Fantasic Rachael!!

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  • on April 06, 2005

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    This chili is great and the corn cakes were a perfect match

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  • on April 06, 2005

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    My husband and I loved this chilli. The Chipotle peppers added such a different taste.

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  • on March 27, 2005

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    Don't know what I did wrong, but I couldn't get it to be tasty. Too soupy and bland.

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  • on March 23, 2005

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    So good! I use a little more beer and a lot less chicken stock and cook for more than 30 minutes to get it thicker. I also use the peppers AND the chipotle salsa. If I'm in a hurry and want it thicker, I'll add a can of refried beans. Yum

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