07 November 2010

Chili Jj with (the best) Cornbread

Chili Simmering - note jalapeno
It's finally gotten cold enough here (in the great Gulf Coast) to start to want warming foods and my go-to cold (well, it's below 60 so that's at least cool weather) weather meal is chili and cornbread. While the chili takes some time to make it's important for it to have time to simmer and all the flavors mix. I often cook this on the weekend and don't serve it until mid week when all I have to do is mix and bake the cornbread and reheat the chili - simple night for me in the kitchen. 
The spices are an estimate of what I do because I don't measure w/spoons, but in the palm of my hand. Do not think the cinnamon stick is optional, it's not. 

Chili Jj
Adaption of El Cid Chili by Cid Prevost that I found in a Parade magazine years ago.
2 T olive oil
1 pound ground sirloin
2 hot Italian sausages, casings removed
2 mild Italian sausages, casings removed
1 large yellow onion, chopped
1/4 cup chili powder
1 Tbsp. cumin
1 Tbsp. McCormick Grill Mates Montreal Steak Seasoning
1 Tbsp. dried basil
1 Tbsp. dried oregano
2 (14.5 oz) cans of beef broth, low sodium
1 (28 oz) can of whole tomatoes
1 (28 oz) can of crushed tomatoes
1 cinnamon stick
1 jalapeno pepper, slit lengthwise
1 (14.5 oz) can of red kidney beans, rinsed well! (optional)
Ignore messy cooktop

Place oil in a large heavy pot over medium heat. Brown sirloin, sausage, and onion. Use a potato masher to break down meat into similar consistencies. Stir in remaining ingredients, except beans. Bring to boil, reduce heat, and simmer for 2 hours, stirring occasionally. Break up the whole tomatoes as you stir. With approximately 30 minutes remaining, add the beans and stir well. Before serving, discard cinnamon stick and jalapeno. Garnish with the usual suspects and serve with or over cornbread. 

Best. Cornbread. Ever.

Sour Cream Cornbread (simple and delicious)
1 cup self-rising cornmeal
2 eggs
1 small can of cream-style corn
1 cup sour cream
1/2 cup vegetable oil
Method: Combine all ingredients, mixing well. Pour into a greased 9" x 9" pan. Bake at 400 degrees for 20-30 minutes. This recipe comes from a great friend and I can't make cornbread any other way. It's outstanding. Oh, and did I say it was simple? Because it's really simple. 

1 comment:

  1. Hi Jj! Just came across this post, and have to comment as I adore cornbread myself. My very favorite interpretation is when my mother-in-law mixes sausage in and serves it with maple syrup on top. Delectable (and decadent)! I will definitely try the sour cream cornbread recipe. I'm not such a huge chili person, but my husband is, and I will share this with him, and we'll see if he becomes inspired. Now I'm hungry!


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