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1
First turn your crock pot on low/medium. Add in your tomato sauce, BBQ sauce, worcestershire, chili powder, cayenne, garlic, garlic salt and powder, sugar and brown sugar, salt, pepper, corn and both kidney beans and beef stock and highly softened or lightly melted cream cheese. Let simmer as you prepare the meat.
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2
Put your ground turkey, worcestershire, Dales and soy sauce, salt and pepper, garlic powder to taste. Brown meat and let simmer on low for five mins when fully cooked.
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3
Add simmered meat AND juices to chili. Stir and let sit in crock pot on low/medium for 2-4 hours. I bump mine down to warm only about an hour before I eat it but have it on low/medium for around three hours.
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4
Next mix your butter mixture. Add the last bit of honey BBQ sauce about half a teaspoon, and your half tablespoon of brown sugar to your softened or slightly melted butter. Mix well and refrigerate or if you have real butter it will stiffen back up just sitting out.
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5
40 mins before you sit down to eat mix cornbread mix, egg and milk together. Add can of cream corn and back at 400 for 25-30 mins (this long to help cook the cream corn otherwise you will have corn bread soup).
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6
Last you can swirl your butter mix around it looks like blue cheese crumbles, and crumble it on your served cornbread or just crumble the whole dish or melt it a little and do a Caramelized spread (was best when I did the last one)
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7
Top chili with cheese and serve!
