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Clean Drink Happy Hour | Staying Warm with Hot Buttered Rum, Turkey – Chicken Chili, & Clean Cornbread

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In this episode of Clean Drink Happy Hour

Patricia will be preparing a Turkey & Chicken Chili with a Clean Cornbread. To stay warm, Stephanie will be mixing a Hot Buttered Rum with a Tropical Twist. Check out our video and recipe below.

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Clean Drink Happy Hour’s Turkey & Chicken Chili Recipe

Ingredients:

2 tbs. coconut oil

1 lb. ground turkey

1 lb. chicken sausage – with skins removed

1 yellow or red onion, diced

1 small butternut squash ( or your choice of winter squash), peeled and cubed

4 garlic cloves, minced

2 red bell pepper, diced

2 zucchini, diced

1 can of kidney beans

1 can of black beans

1 can of pinto beans

24 oz. tomato sauce

4 tbs. chili powder

3 tbs. ground cumin

2 tbs. paprika

2 tsp. ground cinnamon

2 tbs. raw cacao powder

Sea salt & ground pepper to taste

Place a large pot over medium-high heat and melt the coconut oil. Add turkey and chicken and saute to brown. Add onions and squash and continue to saute for about 5 – 10 minutes. Once meat is browned, add garlic, zucchini, and red bell peppers; continue to saute for 3-5 minutes. Stir in spices and cacao, stir until chili becomes fragrant (about 2 minutes). Add tomato sauce, mix, and allow to simmer for an additional 10 – 15 minutes.

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Clean Drink Happy Hour’s Hot Buttered Rum Recipe

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4 oz (or 1 stick) grass fed/organic butter – we love Kerrygold’s!

1 tsp. finely grated orange zest

3/4 tsp. ground cinnamon

3/4 tsp. ground ginger

1/2 tsp ground nutmeg

1 shot of dark spiced rum per mug – Kraken rum is a favorite!

3/4 cup of hot water per mug

1 fresh orange

Unsweetened coconut flakes

Melt butter in a small saucepan over low heat, add spices and orange zest and stir until melted. To each mug, add a shot of spiced rum and 2 tbs. of the spiced butter mixture, 3/4 cup of  hot water, and top with a squeeze of an orange wedge. Garnish with a sprinkle of unsweetened coconut flakes.

Clean Southern Cornbread

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2 tbs. coconut oil

2 cups of cornmeal

1-3/4 butter milk

1/4 cup of virgin olive oil

1 egg

Cast iron skillet

Optional for pairing with chili:

Jalapenos, diced

Cheddar cheese, shredded

Preheat oven to 450 degrees Fahrenheit. Spread coconut oil in a cast iron skillet and place in oven while it is pre-heating. Mix together cornmeal, buttermilk, egg, and olive oil.  Take the hot skillet out of the oven and pour in batter. The heated skillet will fry the edges of the cornbread. Place back in the oven and bake for 20 minutes or until browned.

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