Red Chili and Corny Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the red chili:
1 lb lean ground beef, cooked
1 can Bush's Magic Chili Starter (15 ounces), do not drain
1 can dark kidney beans (15 ounces), drained and rinsed
1 can pinto beans (15 ounces), drained and rinsed
1 can black beans (15 ounces), drained and rinsed
2 cans Hot Rotel (20 ounces)
3 cans tomato sauce (24 ounces)
2 tbsp onion flakes
1 tbsp garlic powder
3 tbsp chili powder
salt and pepper, season to taste (for the beef)
For the cornbread:
1 cup low fat milk
1/4 cup of oil (avocado oil, olive oil, or melted unsalted butter)
2 eggs
1 1/4 cups yellow cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 can green chiles fire roasted and peeled (4 ounces), chopped, drained
1 can (15 ounces) corn kernels, drained
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Directions: |
Directions:For the chili:
1. Brown the beef in a pan on medium-high heat. Drain the oil. If desired, rinse and drain the beef in warm water to get rid of excess oil. Season beef with salt and pepper.
2. Put the cooked beef, Chili Starter, 3 cans of beans, 2 cans Hot Rotel, and 24 ounces of tomato sauce in a crock pot. Now add your spices and stir to mix throughout.
3. Cook chili on low for 8 hours or on high for 4 hours. Serve with light sour cream, guacamole, shredded cheese of your choice, and our cornbread. Makes 8 servings.
For the cornbread:
1. Preheat the oven to 375 F. Grease bottom and side of a round pan (9 inch) or square pan (8x8).
2. Beat milk, butter, and egg in a large bowl with a wire whisk.
3. Stir in the remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fold in the corn and green chiles.
4. Pour into the pan and bake 35-40 minutes or until golden brown and toothpick inserted near the center comes out clean. You can also make the cornbread in a muffin pan for ease of serving (adjust cooking time to 15-20 min). Serve warm if desired. Makes 8-12 servings. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Nick makes his own amazing chili and everyone loves it. Every time I make his chili and bring it someplace, I'm always asked what the recipe is. I haven't told anyone yet, until now. This Chili is so versatile. You can eat it Chicago style (on top of spaghetti), over rice, or just as is. As for the cornbread, it is dense and hearty, moist, has great texture, and is slightly sweet.
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