Thursday, September 5, 2013

Chili & Cornbread

Fall is coming! 

No, not this kind...

This kind!...

OK, really, this kind...
ahhhh...that's better!

Except it still feels like a nasty, humid summer here, so can someone send Southern California the memo pretty please? Thanks. 

In honor of the new season, I am sharing two wonderful recipes I came across recently....chili and cornbread of course!
On our camping trip a couple weeks ago, I brought this chili and it was met with great satisfaction by everyone, so I think it is share-worthy. The recipe is adapted from Pioneer Woman, I just changed a couple things, like adding a lot more tomato sauce, and using black beans instead of pinto. I also used ground turkey and it was not lacking at all for taste. So I imagine with ground beef it would be even richer. Please note that I don't like my chili super spicy and this was just right. So add a little more cayenne if you are crazy like that. Or just be like my husband and add Tapatio to every single thing put in front of you.

Simple, Perfect Chili

2 pounds ground beef or ground turkey
2 cloves garlic, chopped
32 oz. tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
15 oz. can kidney beans, drained and rinsed
15 oz. can black beans, drained and rinsed
Shredded Cheddar, for serving

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Original recipe by Pioneer Woman, found here.

(this recipe was also altered from the original and I love the way it came out)

2 boxes Jiffy Corn Muffin Mix
2/3 cup milk
2 eggs
1 8 oz. can cream corn
1/2 cup sugar

Preheat oven to 350, and grease 9x13 pan
Stir together Jiffy mix, milk, and eggs.
Mix in cream corn and sugar. Pour batter into pan.
Bake for 30 minutes or until a knife inserted comes out clean.

Serve the chili over a piece of cornbread with cheddar cheese on top. Or put the cornbread on top, why not, just be yourselves people!