When Nicole came over for her birthday, she had requested chili and cornbread. If I had enough time on Wednesdays I definitely would have made it from scratch, but lack of time deemed canned and boxed food necessary. Ever since then however, I have been craving homemade chili and cornbread! So, when my friend Lanae came over for dinner tonight, it was on the menu! I recommend getting the cornbread in the oven first and then working on the chili. This quick and easy combo can be knocked out in 45 minutes.
- 1 1/2 cups unbleached all-purpose four
- 1 cup yellow cornmeal
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. table salt
- 1/4 cup packed light brown sugar
- 3/4 cup frozen (or fresh) corn, thawed (optional)
- 1 cup buttermilk
- 2 large eggs
- 8 tbsp. (1 stick) unsalted butter, melted and cooled
7. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes. Serve warm with butter and honey.
- 1 lb. lean ground beef or turkey
- 2 (8 oz.) cans tomato sauce
- 1 (14.5 oz.) can of diced tomatoes with chilis, undrained (sometimes I throw in another can if the chili seems too thick or meaty)
- 2 cans kidney beans, drained
- 2 packets Chili Seasoning mix (I usually get a packet of mild and a packet of original, otherwise it’s too spicy for me)
1. Brown the ground beef or turkey over medium high heat until fully cooked, about 5-7 minutes. Drain any excess oil (usually not a issue with turkey or lean beef).
2. In a large pot, combine tomato sauce, diced tomatoes, beans, seasoning mix and meat. Bring to boil.
3. Cover, reduce heat to medium and simmer for at least 20 minutes, stirring occasionally. Optionally, you can turn it down to low or medium-low heat and simmer an hour or more.
Makes a big ol’ pot of chili, at least 6 servings.