Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers

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This was a really hearty Chili. My husband and i really enjoyed the kick the chipolte's added in each bite. The Corn Cakes were also perfect with this. It is definetly a keeper in my house!

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This recipe was very tasty however I did let it simmer for more than 30 min for it to become thick. It was still very yummy. The corn cakes were a little difficult to make in the pan but they were tasty also. Great job Rachael!

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This recipe was SOOO delicious. The chipotles in adobo were the kicker...so spicy and tasty. The only 'problem' I had was that it took an hour to boil down to a thiker consistency. Perhaps my pot was too deep and narrow (A Dansk stockpot. I'll try again with a wider pot and see how that works.

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After making Chili the same way for forty years I decided to try this one. Can't say if it was the beer, the chipotle salsa (couldn't find peppers in jar, the chicken stock, or the stewed tomatoes that made the difference but this is DELICIOUS! Have made many of Rachel's recipes but this is the first one I have made that I came in under 30 minutes-:> GO RACHEL!!!!

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I accidently put the whole can of Chipotle chilies in and it was very warm, very good but warm. I skipped the beer. I used Pinto beans (1 lb. 13 oz. instead of Kidney beans. The Corn Cakes were absolutely fabulous. I started eating them hot out of the pan and almost didn't have room for the chili. This is the best chili I ever had.

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Super Easy recipe with lots of flavor, we like our food really spicy so I added a couple of chopped Jalapenos, 2 tablespoons of Cayanne and a little extra chili powder. Another great recipe from Rachael....Thanks!!!!!