I’m slightly embarrassed to admit that the boxed Wick Fowler’s …

Comment on Turkey Chili with Jalapeno Cheddar Cornbread by Patrick.

I’m slightly embarrassed to admit that the boxed Wick Fowler’s chili kit is my go-to.

We had it (made with ground beef) once a week or so when I was young, over broad egg-noodles. My mom’s cooking was unremarkable and I only remember a few things being in rotation, but the definition of chili to me will always be that kit, for better or worse. I love chili of all kinds (and have since converted to ground turkey), but when I see the word, I recall one distinct aroma – and then I reflexively squint a little from the memory of the ever-so-slightly flickering fluorescent lighting in that kitchen. This recipe inspires me, though, like many of the recipes you guys post… perhaps it’s time I branch out a bit.

The cornbread sounds kickass, too! I have a few jalapenos in the garden that I need to pick and use, and all the other fixins are ready to go… hmmm, Jalapeno Cheddar Cornbread for dinner? Yes, yes, that sounds good.

Patrick Also Commented

Turkey Chili with Jalapeno Cheddar Cornbread
Evidently it goes equally well crumbled (ok, chunked) into black bean soup.


Turkey Chili with Jalapeno Cheddar Cornbread
Oh yes, this cornbread is good, very good. I’ll be making it again – soon. I was nervous about 2 tablespoons of baking powder being a typo, but clearly it’s not. Ab-fab.


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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.