Turkey Corn Chili

It's been raining constantly here. I can't even remember when we saw the sun last. It's becoming more like the Pacific Northwest than Arkansas at this point. So, in order to warm back up, I had to make some chili.

Chili is one of those foods that everyone eats differently. Me, I like to put cheese on it and put some chili on Saltine crackers. Brian, he goes more for a "chili lasagna" approach...he takes crushed Fritos and puts them in a bowl. On top goes the chili, then more crushed Fritos and then covers it in cheese. My mom puts ketchup on her chili. My dad adds more hot sauce.

So, how do you like your chili? Red or white? With beans or no beans? Saltines, Fritos, or plain? Cheese? Sour cream? Cilantro? On top of spaghetti? Let me know!

Turkey Corn Chili
Adapted from RR

1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped
1 jalapeno pepper, seeded and chopped
1 bay leaf, fresh or dried
1 1/2 pounds ground turkey breast
1 1/2 to 2 tablespoons (a palm full) chili powder
1 1/2 to 2 tablespoons (a palm full) ground cumin
1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
Coarse salt
1/2 cup - 1 cup frozen corn kernels or leftover prepared corn
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups prepared chicken stock or broth, paper container or canned
2 scallions, white and greens, chopped

Directions
Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.

Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Add turkey and cook completely. Season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.