Tuesday:What’s for Dinner?

chili

I have a craving for a good chili coupled with a tasty cornbread made from scratch! It seems perfect for this time of year. Something warm and spicy, coupled with a savoury side, sounds like an absolute delight for the dark and cold nights! I’ve taken the liberty to find two recipes that you can try at home:

Best Damn Chili

Ingredients

  • 4 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 Anaheim chile pepper, chopped
  • 2 red jalapeno pepper, chopped
  • 4 garlic cloves, minced
  • 2 1/2 pounds lean ground beef
  • 1/4 cup Worcestershire sauce
  • 1 pinch garlic powder, or to taste
  • 2 beef bouillon cubes
  • 1 (12 fluid ounce) can or bottle light beer (such as Coors(R))
  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (12 ounce) can tomato paste
  • 1/2 cup white wine
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon chipotle pepper sauce
  • 2 1/2 teaspoons dried basil
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 (16 ounce) cans dark red kidney beans (such as Bush’s(R))
  • 1 cup sour cream
  • 3 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cumin

Directions

  1. Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  2. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  3. Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  4. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  5. Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

 

*Recipe taken from Allrecipes.com

 

Jalapeno-Cheddar-Cornbread-11

Jalapeño Cheddar Cornbread

DRY INGREDIENTS
    • 1-1/2 cup (200g | 7oz) yellow corn meal
    • 1 cup (130g | 4.5oz) unbleached all-purpose flour
    • 3 tsp baking powder
    • 1 tsp salt (I use Himalayan salt)
    • 2 large jalapeño peppers, seeded and finely chopped (save a handful to garnish)
    • 1-3/4 cup (175g | 6.2oz) grated sharp cheddar cheese (save a handful to garnish)
    • 1 cup (170g | 6oz) corn kernels (fresh, frozen or canned)*, drained well
WET INGREDIENTS
  • 1-1/4 cup (300ml) buttermilk
  • 1/3 cup (80g | 2.8oz) butter, melted
  • 1/3 cup (110g | 3.9oz) liquid honey
  • 2 large eggs

Instructions

  1. Preheat oven to 400°F degrees; grease and lightly coat a 9″ baking dish with corn meal. Set aside.
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder and salt; mix well with a whisk until fully combined. Add the grated cheese and chopped jalapeño (save a handful of each to garnish the top of the bread) as well as the corn kernels to the flour mixture. Mix delicately until well coated.
  3. In a separate bowl or measuring cup, whisk together the buttermilk, melted butter, honey, and eggs. Pour over reserved dry ingredients and stir delicately with a spoon until just combined. Pour into the prepared pan and sprinkle with reserved chopped jalapeño and grated cheese.
  4. Bake for 25 minutes or until the top is nicely golden and a toothpick inserted in the center comes out clean.
  5. Allow to cool for a few minutes and cut into 9 pieces. Serve warm, with butter.

Notes

*it doesn’t matter whether you use fresh, canned or frozen. Just make sure that you drain your corn well if you have to, so it’s good and dry when you add it to the flour mixture. If using frozen, you don’t even need to cook it; just thaw it and then drain it real good.

 

*Recipe taken from eviltwin.kitchen

 

So, I bet I have you craving that cornbread too! Did you see that pic?!! What about the name of that chili? With a name like that, it has to be one of the best. If you are not a fan of the beer portion of the chili recipe, simply leave it out. It won’t dramatically change the overall taste. As well, feel free to use ground chicken, turkey, or even veggie meat as a substitute for ground beef. I feel that any one of those ingredients will still give you a delicious chili. Make tonight your chili night and remember to top it up with cheddar cheese, sour cream, and anything else your little heart desires. It’s your dinner table. Do your thing. Happy Tuesday everyone!

 

 

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