Sunday, October 31, 2010

Chili and Cornbread

Chili and cornbread is a meal the I remember having for many Halloweens. After hearing a friend talk about eating chili all week and my Mom telling me that she was making some, I HAD to make a batch myself! :) My Mom's recipe calls for Bush's chili beans...they have chili seasoning already in them. However, they were nowhere to be found! So, I did what any person would...improvise. Here is the recipe:

2 cans chopped tomatoes
1 can tomato sauce
2 cans chili beans (this was an organic medley of beans found in chili- nothing added, just beans)
1 can of black beans
1 HUGE yellow onion
1 TB cocoa powder
chili powder
garlic salt

Add the tomatoes, tomato sauce, chili beans, and black beans into a crock pot (or huge pot on the stove). Turn the crock pot on to start heating them up. By the way I did this the quick way and had this on high for about 3 hours. Then, in a skillet, saute the chopped onion in some EVOO. Add the onion to the crock pot.

Here is where it got tricky...I didn't measure these ingredients out because I wasn't expecting to not have the Bush's chili beans. I sprinkled a good amount of garlic salt in the mix. Added a little more than half of the McCormick chili powder container. Grinded a TON of pepper. Then, while on the phone asking my Mom desperately for advice, she suggested I add some cocoa! I added about a tablespoon of cocoa into the mix and it REALLY made the dish!

I also made some jalapeno/corn cornbread muffins!

1 cup cornmeal
1 cup all purpose flour
2 TB sugar
4 tsp baking powder
1 tsp salt
1 cup milk
2 eggs
1/4 cup butter (real butter, not that fake tub butter)
3/4 cup corn
3-4 TB chopped jalapenos

Mix dry ingredients (cornmeal, flour, sugar, baking powder, and salt) in one bowl. Mix butter, milk, and eggs in another. WARNING: make sure to melt the butter and let it cool before you mix it with the milk and eggs. I had a little mishap and mixed it in at room temperature. Let me just tell you that it wasn't pretty. Now, you can add the wet ingredients with the dry ingredients. Add the jalapenos and corn. Plop into a 12 piece muffin pan and bake for about 20 minutes on 425. You'll want to watch these at around 15 minutes just to make sure they don't burn. I guess all ovens are different.

And here is the finished product!!


No comments:

Post a Comment