Chili and Cornbread…. mmmm….

6 10 2010

I tried a new chili recipe from Make it Fast, Cook it Slow, the cookbook the lady from A Year of Slow Cooking wrote. It was delicious!

1 lb. ground meat, browned and drained (I used 1/2 lb ground turkey and 1/2 lb 97% lean ground beef)

4 (15 oz) cans kidney beans, drained and rinsed (I used 2 dark red and 2 light red for a little variety)

1 onion, diced

8 garlic cloves, minced

1 large (29 oz) can diced tomatoes, drained

1 (15 oz) can tomato sauce

1 Tbsp Tabasco sauce

3 Tbsp chili powder

2 tsp ground cumin

1 tsp kosher salt

1 tsp black pepper

2 whole jalapeño peppers

(I’ll be honest and say I sorta measured the spices accurately… but not to perfection. Tasted delicious anyway!)


Put the browned meat in the cooker. Add everything else. Toss in the jalapeños as they are– no slicing or dicing folks. Stir it up, and let it cook and blend and make you salivate over the smells from 8-10 hrs on low, or 4-6 hrs on high.

Non-canned beans can be used if preferred, but the author stresses to make sure they are prepared carefully because they can carry toxins if not thoroughly cooked.

For the cornbread, I turned to Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger.

This makes a lot (a 9×13 pan) so it can feed a crowd…. or be paired with all your chili leftovers if you’re only cooking for one or two!

2 cups fine-grind yellow cornmeal, preferably stone ground (I found this in the organic section of my local grocery store)

2 cups unbleached all-purpose flour or whole wheat pastry flour (I used the whole wheat, same place as above)

1/2 cup firmly packed light brown sugar

2 Tbsp baking powder

1 1/4 tsp salt

4 large eggs

2 1/4 cups buttermilk

1/2 cup (1 stick) unsalted butter, melted

1. preheat oven to 400 F. Grease your dish.

2. Whisk or sift the cornmeal, flour, brown sugar, baking powder, and salt in a large bowl.

3. In a small bowl, whisk together the eggs and buttermilk. Add to the dry ingredients and pour the melted butter over the top of the batter. Stir until all the ingredients are moist and blended, but don’t overmix. At this point, you could add in stuff like cheese, nuts, etc. or keep it plain like I did.

4. Pour in a pan. Bake until golden and a cake tester inserted in the middle comes out clean, 35-40 minutes. Let stand for 10 minutes before cutting.

Doesn’t taste as sweet as some cornbreads, but still plenty tasty. I almost like the “earthier” texture with the smoky heat of the chili.

And that is that. 🙂




One response

7 10 2010

And now I want cornbread and chili. Yummo. Maybe I shall make some this weekend. Ooh, or some black bean soup. I must officially be sick…I’m craving soup like crazy.

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