Wednesday, February 24, 2010
Recipes / Cheaters Chili with Sweet Cornbread
So do you ever have one of those days...it's cold outside, you're busy, the family is hungry and someone needs to get something on the table that's tasty, quick and economical to make?
Here's my solution...Cheaters Chili...I know chili purists will not be pleased with this recipe but that's why we have diversity in the kitchen. Right?
1 1/2 pounds ground chuck
1 - medium onion, minced
1 - 14.5 oz Can of Ranch Style Beans
1 - 14.5 oz Can of Pinto Beans
1 - 14.5 oz Can of Diced Stewed Tomatoes
salt to taste - I use 1 to 1 & 1/2 teaspoons
pepper to taste - I use 1 teaspoon
Chili powder to taste - I use 1 & 1/2 tablespoons
Cayenne Pepper - to taste - I use 1/2 teaspoon
Comino seeds - 1/2 teaspoon
Minced Garlic - to taste - I use 1 tablespoon
LET'S START COOKING!
Brown the ground chuck, rinse off any fat from the meat and the pan. Then put the cooked ground chuck back in the same pan.
Add the minced onion and cook on medium heat until the onion is translucent.
Add the Ranch Style beans, the pinto beans and the diced tomatoes...including the liquid in each can...not to worry it won't be soupy...it thickens up just great.
Next, add all the spices. Stir, cover the pot with a lid, turn down the heat to low and let it simmer for 20 minutes or up to an hour. Keep your eye on it, stir once and awhile and then....
TA-DAA YOUR CHEATERS CHILI IS READY TO EAT!
I serve ours with dollops of sour cream and sprinkle on grated cheese. I also serve another family favorite with the Cheaters Chili... my "Sweet Fluffy Cornbread"...you will find the recipe below.
If there's any chili left over...I freeze it and when I need a SUPER QUICK MEAL...I pop it in the microwave and TaDaa...dinner is served!
SWEET CORNBREAD RECIPE
I guess it's a Texas thing but my family loves sweet cornbread. If you're interested...it's easy...tasty...so here we go!
1 package of cornbread mix
1 package of biscuit mix OR 1 Cup of Biscuit mix
2 tablespoons sugar (more if you like it REALLY sweet)
Milk...the cornbread package defines 2/3 cup
Now with the additional biscuit mix added to this recipe, the milk measurement will change...so this is how I calculate the amount of milk to add...After adding the egg to the dry ingredients...I add 2/3 cup of milk and carefully add one tablespoon of milk at a time until I get the mixture to the right consistency. Similar to a thick cake batter but definitely not runny...clear as mud right? If it gets too runny just add some more biscuit mix a tablespoon at a time until it thickens up.
Then pour the mixture into a greased pan and bake according to the cornbread package directions.
My oven cooks really hot! So, I heat the oven to 400 degrees while I'm mixing the cornbread up. Then when I put it in the oven, I lower the baking temp by 375 degrees. It bakes till the sides are turning light brown and the center is firm. To be absolutely sure it done, I check it by sticking a toothpick in the center of the cornbread...if it comes up clean...it's DONE! Can you see the hole in the center of the cornbread?
We love it...it's light, fluffy, sweet and delicious...and compliments the HOT of the chili! I hope you like it too!