Chili and Cornbread?

Question

I'm going to make chili and cornbread for the Charger game this Sunday, but I'm sick of my recipes.

Anyone have a great chili recipe (Turkey, ground beef, whatever) and a moist cornbread recipe that doesn't crumble everywhere? Please don't tell me to buy canned chili or to go out to a restaurant!!

Thanks!

Answer 1

Turkey Corn Chili - Very Yummy!
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped
1 jalapeno pepper, seeded and chopped
1 bay leaf, fresh or dried
1 1/2 pounds light and dark meat cooked turkey meat, diced
1 1/2 to 2 tablespoons (a palm full) chili powder
1 1/2 to 2 tablespoons (a palm full) ground cumin
1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
Coarse salt
2 cups frozen corn kernels or leftover prepared corn
1 (32-ounce) can chunky style crushed tomatoes
2 cups prepared chicken stock or broth, paper container or canned
2 scallions, white and greens, chopped

Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.
Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions

Buttermilk Cornbread
1 cup unbleached all-purpose flour
1 cup stone ground cornmeal
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1 large egg
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
1 tablespoon sugar
3/4 cups whole corn kernels (fresh, blanched or canned and drained)
Preheat cast iron skillet or corn stick mold in a preheated 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not over-mix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for loaf.

I hope you enjoy!!!

Answer 2

1

Answer 3

I have a simple method for making chili, and everyone seems to like it.

Dice two large onions and cook until tender in olive oil - set aside, and in the same frying pan, brown a pound of Italian sausage and a pound of ground beef. Add a packet of taco seasoning to the meat and continue cooking until well browned. Drain the meat, discard the oil and return the meat to the pan. Add the onions and two cans of Brooks Chili Hot Beans. The beans contain a nice sauce. Salt and pepper chili to taste.

This is pretty basic. You can add any other ingredients you like.

I serve this chili with cornbread and top it with shredded cheddar cheese and a dollop of sour cream.

(When I lived in Nebraska, I discovered that people there eat chili with cinnamon buns. I have no idea why, but it is a very popular meal there. If you don't live in Nebraska, stick with cornbread.)

Answer 4

I don't have any special recipe for chili really...mine is never the same tow times in a row...but for the corn bread..... My husbands aunt makes corn relish, its kind of like the "mexicorn" you buy in the can but sweeter. I made some corn bread one day and decided to add some of this relish. And OH MY GOD...it was so good !!!!! I used less liquid than the recipe called for to make up for any that would be in the relish. I did drain it but I still didn't want it too moist that it would fall apart. My whole family loved it and now when I don't do it that way, they complain. Good Luck and Have a Good Time !!!!!

One other thing I do for an appitizer....I take canned Hormel Chili with Beans and put it in a small crock pot, then add a brick of cream cheese and let melt..this is the best bean dip ever. And its easy to double.....for every can of chili use one brick of cream cheese.....serve with tortilla chips and leave on low. They will keep going back I guarantee !!!!

Answer 5

Cornbread and Chili

Answer 6

Chili is best made to taste and not with exact recipes. I use moores chili hot beans, hamburger, chorizo, onion, a small yellow bannanna pepper, garlic salt, chili powder, stewed or diced tomatoes, and a can of tomatoe soup. Just start adding it all togather until its suited to your taste. As far as the corn bread goes, I have never found a cornbread I like as much as Jiffy brand box cornbread mix.

Answer 7

I found a wonderful chili mix @ the grocery store - can't remember the name, but it comes in a brown bag & has all the spices you need. Just brown 1lb meat, add spice mixes, 1 can kidney or pinto beans & 1 can chili seasoned diced tomatoes. Only use 1/2 the amount of water called for & use beer for the other half. For cornbread, melt some crisco in a cast iron skillet. Take 1 cup cornmeal mix, add 1 egg, melted crisco & enough mild to make thick batter. Pour into heated skillet & bake @ 350 til done. If your cornbread tends to crumble, you can always add a tablespoon of mayo to keep it extra moist. Enjoy!

Answer 8

Chili (you may want to double depending on how many people)

2 pounds of ground beef or ground turkey
2 cans light red kidney beans
2 quarts of stewed tomatoes
1/2 green bell pepper chopped
1/2 red bell pepper chopped
1 medium onion chopped
2-3 TBSP chili powder (less or more depending on your taste)
1/4 cup white sugar to cut the acid in the tomatoes

Cook meat with onions only. Drain. Place all ingredients in slow cooker on high for one hour (or until you notice it boiling) then on low for 3 hours to cook the peppers. You can leave it in the pot all day if you have a "warm" setting as well! Serve hot chili with cheese, sour cream and crackers.

Don't ask me about the corn bread because I don't like it. I do like the mexican sweet corn though, you can find "packets" for it in the mexican isle at any grocery store. Have fun!

Answer 9

Here is a chili and cornbread casserole that is really good. Hope you like it!

veg cooking spray
1 c chopped onion
1/2 c chopped green pepper
2 cloves garlic, minced
1 can kidney beans
1 can pinto beans
1 can tomatoes, undrained chopped
1 can (8oz) tomato sauce
1 tsp chili powder
1/2 tsp pepper
1/2 tsp prepared mustard
1/8 tsp hot sauce
1 c yellow cornmeal
1 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1 TBS sugar
1 1/4 c milk
1/2 c frozen egg substitute, thawed
3 TBS veg oil
1 can cream-style corn

Coat a large nonstick cooking spray, place over med-high heat until hot. Add onion, pepper, garlic and cook, stirring constantly until tender. Stir in kidney beans and next 7 ingredients. Cover and cook 5 min. Spoon into a 13x9x2 sprayed pan. Set aside. Combine cornmeal and next 4 ingredients; Combine milk and next 3 ingredients; add to dry mixture, stirring until dry ingredients are moistened. Spoon evenly over bean mixture to within 1 inch of edges. Bake at 375 for 30-35 min.

Answer 10

Chili Con Carne
5 tablespoons vegetable oil
2 large onions, chopped
1 chile pepper, chopped
5 cloves garlic, chopped
2 pounds lean ground beef
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 tablespoons ground cumin
1/2 tablespoon chili powder
2 tablespoons paprika
2 tablespoons dried oregano
2 cinnamon sticks
6 whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed and drained
DIRECTIONS
In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

Perfect Corn Bread

1 c Sifted all purpose flour
1/4 c sugar
4 t. baking powder
3/4 c. yellow cornmeal
2 eggs
1c. milk
1/4 c. shortening

Sift flour with sugar, baking powder and salt; stir in cornmeal. Add eggs, milk and shortening. Beatr with a electric beater till just smooth. Pour into greased or non- stick sprayed 9x9x2 inch pan. Bake at 425 degrees for 20 to 25 minutes.