Chili and Cornbread Recipes
Winter is my favorite time of year to cuddle up under a blanket with a good book and a hot cup of tea. It is also a great time for one of my favorite cold weather meals – chili and cornbread.
Here’s a simple crock-pot chili recipe that I like to use. It is a relatively sweet chili with a kick of heat, and feel free to forego the beans if you belong to the camp that thinks chili shouldn’t include them.
2.5 pounds of beef chuck OR ground turkey
2 tablespoons brown sugar
Salt & pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
5 garlic cloves, smashed
2 small cans of chopped green chilies, drained
2 cans of black beans, drained
2 cans of pinto beans, drained
1 tablespoon ground cumin
3/4 cup chili powder
1 14-oz can diced tomatoes with chilies
2 tablespoons green hot sauce
1. Divide the beef/turkey into small cubes and toss with brown sugar, salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Cook your beef/turkey in batches until browned on all sides, approximately 5 minutes. Transfer to your slow cooker or crock pot.
2. Add drained black beans and pinto beans to the slow cooker.
3. Reduce heat to medium and add the chopped onion to the skillet. Cook until soft, approximately 5 minutes. Stir in the garlic, chilies, cumin and chili powder and cook 3 minutes. Add 1.5 cups of water and the tomatoes. Bring to a simmer, scraping up browned bits from the bottom of the skillet. Transfer entire contents to the slow cooker.
4. Place the cover on the slow cooker and cook on low for a minimum of 7 hours. (I generally prefer to allow it to go 8-10.)
5. Stir in 1 tablespoon of brown sugar and the green hot sauce before serving.
This is really simple and really good. Make extra and eat the leftovers for breakfast with maple syrup.
1 cup flour
1 cup yellow cornmeal
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon salt
3.5 teaspoons baking powder
1 cup milk
1/3 cup vegetable oil
1. Preheat your oven to 400° F (200° C). Grease a medium round cake pan. (I usually use a 9×2 inch round.)
2. In a large bowl, combine flour, cornmeal, brown sugar, white sugar, salt and baking powder. Stir in egg, milk and vegetable oil until combined. Pour batter into greased pan.
3. Bake at 400° F / 200° C for 20 to 25 minutes, until a toothpick inserted into the middle of the pan comes out clean.
Winter is my favorite time of year to cuddle up under a blanket with a good book and a hot cup of tea. It is also a great time for one of my favorite cold weather meals � chili and cornbread.