Cornbread & Chili. Now there is a combination to love.
 |
| Cornbread: Serve immediately! |
Nobody is really certain where Chili came from, but the first recorded recipe of it is a Spanish one from 1519, the time of the Conquistadors in Mexico, according to Wikipedia. See the full Wikipedia story here. It’s too long for me to retell here, and I want to get on to the recipes!
“Next to music there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili.” – Unknown
 |
| Delicious with a topping of shredded cheddar cheese |
There are more versions of Chili than there are states in the U.S. union, but hey, part of the fun here is that you can mix and match your own ingredients to make the kind of chili that will make you happy. Some say that real chili doesn’t have beans at all. Some prefer it with a combination of meat and beans. Most will say that chili without meat is a “why bother”. Some like it red, some like it white, some like it spicy, some like it mild. Some like it with just beans (one or a variety), beef, tomatoes and chili peppers or chili flakes or chili powder. Particularly popular in Texas, it’s been a favorite of mine for years.
I like it hot & spicy, with red meat, a lot of vegetables, tomato sauce and chunks, a smoked chili (chipotle), a variety of beans (kidney and black) and cooked a long time at a low simmer so all the flavors meld together. If I have reindeer, I cook it with that. My guess this is a close version to that used by Texas pioneers when cooking up venison chili.
I keep my cornbread simple and serve it up with real butter. The deep-throat heat keeps the winter chill away, and we’ve had plenty of chill and not enough Chili this winter.
Chipotle Chili with Beef, Beans and Vegetables
1 onion, diced
2 cloves garlic, minced
3 T olive oil
Heat the olive oil in the pan and add the onion and garlic. Cook over medium heat until the garlic and onion are translucent and tender. Add:
1 lb/400 g ground beef
(substitute ground turkey; or reindeer & other game meat here if you have it – so good!)
Cook until the meat is thoroughly browned. Add to the pan and stir:
1 can of crushed tomatoes
2 cans tomato sauce
1 can black beans, drained
1 can kidney beans, drained
Bring to a boil and reduce heat to medium. As the sauce bubbles, chop and add:
2 red, orange or yellow peppers, chopped into medium-sized chunks
3 carrots, peeled, cut in half lengthwise, and sliced into half moons
1 cup of fresh or frozen corn
1 dried chipotle chili, chopped small, stem removed (other chiles can be substituted)
1 tablespoon italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
 |
| Bubble & Simmer for a nice, long time |
Stir the mixture until thoroughly combined, place the lid on the pot, and allow the chili to simmer for 45 minutes to an hour – even longer if you have the time as the flavors get better and better the longer the cook and meld together. Taste; add salt & pepper if needed
Serve hot with cornbread.
Cornbread
Preheat oven to 230°C/450°F
In a large bowl whisk together:
1 3/4 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon of salt
Whisk together until foamy in another small bowl:
 |
| Fresh, organic eggs |
2 eggs
Add:
3 tablespoons olive oil
2 tablespoons of honey
2 cups of buttermilk*
*(if you don’t have buttermilk, use 2 cups of milk and 1 teaspoon of white vinegar or lemon juice.)
Pour egg & milk mixture into bowl of dry ingredients and whisk just until combined. Place 1 tablespoon of olive oil into a oven-proof skillet and put it in the oven. Heat it for 2 minutes. Remove from oven; swirl to distribute oil evenly around the pan; and pour in the cornbread batter. Return the pan to the oven and bake until gold brown and the top feels firm when pressed, 20 – 25 minutes.
Serve hot with chili.