Thursday, February 22, 2007

Chili and Cornbread

I wanted to make chili for supper today since I figured that it would be a quick meal to eat. When we're rushing to get to meeting on time, a quick meal is a good idea. I guess I should point out that although it won't take long to eat this meal it will take some time to create. Unless you're going to take shortcuts like using canned beans, plan to leave yourself about four hours from start to finish.

The chili recipe is my own creation since I couldn't find any online that I liked. Instead I read a bunch of chili recipes and gathered ideas to throw into this one. As for the cornbread recipe, I only made one small change to the recipe that I found online so I won't claim it, but instead will just pass it on to you since it turned out so well!

Serves 6
  • 2 cups dried pinto beans
  • 2 lbs regular ground beef
  • 1 large onion
  • 2 stalks celery
  • 5 cloves garlic
  • 4 Tbs beef bouillon
  • 2 tsp salt
  • 2 cans stewed tomatoes
  • 1 can tomato soup
  • 1½ tsp cumin
  • 2 tsp paprika
  • 3 tsp chili powder
  • 1 tsp red pepper flakes
  • 2 tsp oregano
  • ½ tsp pepper
  • 1 tsp Worcestershire sauce
Rinse pinto beans and place in a large pot. Cover with water and bring to a boil. Reduce heat and simmer until beans are tender. Stir occasionally and replace water as necessary. Keep beans covered with water. When beans are tender, add bouillon, 1 tsp salt, stir and continue to simmer. Brown beef. Leaving grease in pan, add beef to beans. Saute onion, garlic and celery in the pan from the beef. Drain if necessary and add to beans. Continue to simmer. Add stewed tomatoes(with juice), tomato soup, 1 soup can of water, and spices. Stir, bring to a boil and simmer for about an hour (more or less won't hurt anything) stirring occasionally. Serve topped with shredded cheese and hot cornbread.

Serves 6
  • 1 cup flour
  • 1 cup yellow cornmeal
  • ⅓ cup sugar
  • 4 tsp baking powder
  • ¾ tsp salt
  • 2 eggs
  • 1 cup milk or buttermilk
  • ¼ cup cooking oil

Sift together flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil. Beat until just smooth - do not over beat. Turn into a greased 9x9x2 inch baking dish. Bake at 425° for 20-25 minutes. Can add drained corn, bacon, finely chopped jalapeno peppers etc. Serve hot with butter and honey.

1 comment:

  1. Sounds yummy ... I wonder how spicy it turned out to be. Gramps likes it when I use tomato soup in recipes.