turkey chili with cornbread... 55 minutes

the goods:

chili:

4 slices thick-cut bacon, diced small

2 medium yellow onions, diced small

1 large red bell pepper, stemmed, seeded, and diced small

1 and 1/2 pounds ground turkey

3 tablespoons chili powder

2 teaspoons ground cumin

1 tablespoon chopped garlic

2 teaspoon dried oregano

1 can (14.5 ounces) diced tomatoes

2 cans (15.5 ounces each) pinto beans, rinsed and drained

cornbread:

1/2 cup butter

2/3 cup sugar

2 large eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup flour

1/2 teaspoon salt

In a large Dutch oven or other heavy pot, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Add onions and bell pepper and cook, stirring occasionally, until vegetables soften, 3 minutes. Add turkey, chili powder, cumin, garlic, and oregano and cook, breaking up meat with a wooden spoon, until cooked through and lightly browned, 6 to 8 minutes. Season with salt and pepper.

Add tomatoes and juice, beans, and 2 cups water. Bring to a boil. Reduce to a rapid simmer, partially cover, and cook, stirring occasionally, until sauce thickens, 20 minutes.

Meanwhile, make the cornbread: Preheat oven to 375 degrees. Grease and 8-inch square pan. Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir mixture into pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into prepared pan. Bake  for 30 to 40 minutes, or until a toothpick inserted in center comes out clean.

Serve chili with warm cornbread and don't forget the butter and honey!