Ingredients
For the chili:
  • 2 tablespoons corn or canola oil
  • 6 slices meaty bacon, chopped
  • 1 yellow onion, chopped
  • 3 large cloves garlic, grated or finely chopped
  • 2 jalapeño peppers, chopped
  • 2 teaspoons (about 2/3 palmful) cumin
  • 2 teaspoons (about 2/3 palmful) coriander
  • 1 tablespoon (a palmful) chili powder, such as Gebhardt’s
  • Salt and pepper
  • 1 cup fresh corn kernels or frozen Fire-Roasted Corn, defrosted
  • About 1 1/2 pounds (4 cups) leftover turkey, shredded or chopped or pulled rotisserie chicken meat
  • 1 14-ounce can diced tomatoes with green chilies
  • 2 cups leftover gravy or turkey or chicken stock
For the cornbread topper*:
  • 1/2 cup medium-grind cornmeal
  • 1/4 cup corn flour
  • 3/4 cups flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • Black pepper, to taste
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/4 cup corn oil, divided
  • 2 tablespoons butter, melted and cooled
  • 1 egg
For the garnish:
  • For the garnish: 1 1/2 cups shredded sharp yellow cheddar cheese
  • 2 to 3 scallions, whites and greens, chopped
Preparation

*FOR A SHORTCUT: Prepare 1 box/bag corn muffin mix, such as Jiffy, according to package directions

Preheat oven to 400°F

For the chili, heat a 12-inch cast-iron skillet or oven-safe skillet over medium-high heat with the oil. Add bacon and render 2-3 minutes. Add onions, garlic, jalapeño peppers, cumin, coriander, chili powder, salt and pepper, and stir to toast spices. Cook 7-8 minutes to soften, stirring frequently. Add turkey or chicken, tomatoes and gravy or stock. Reduce heat to low to keep at barely a simmer.


Mix cornbread topper: Combine dry ingredients then add wet to dry and stir to combine. Pour batter over chili, transfer skillet to oven and bake 10-12 minutes until golden. Top with cheese in even layer and bake to brown and bubble.

Serve chili directly from the skillet topped with chopped scallions.