On the menu tonight – Cornbread Chili Bake!
When you have chili and cornbread in a meal, what invariably happens? You break up the cornbread and mix it in the chili. Why not just go ahead and bake them together? I decided to try the method of poking holes in the cornbread with a wooden spoon, ladling chili on top and then baking.
I wanted a little kick to this dish, so I added jalapenos to the cornbread. You can make your own cornbread or you can use a mix. In this version, I used a mix. BUT, if you want to make your own cornbread, you can try my version. For the chili, I used a really basic recipe – no beans.
It doesn’t really matter if you make the the cornbread or chili first. My recommendation is make the cornbread first then start on the chili. Once the cornbread is finished, let it cool off as the chili simmers. Once the chili is finished, ladle it on top cornbread (after you’ve poked holes in the cornbread) along with a little shredded cheddar cheese. Bake it for about 20 minutes and serve with chopped green onions, shredded cheddar cheese, sour cream, and whatever other toppings you like on your chili.
I look forward to hearing how your version turns out.
- 1 box 11.5 oz Krusteaz Southern Cornbread mix
- 2-3 tsp chopped jalapenos
- 1/2-1 Vidalia onion - chopped
- 1 28oz can crushed tomatoes
- 1 lb ground beef
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1/8-1/4 tsp cayenne pepper
- 2 Tbsp tomato paste
- 1 Tbsp Kosher salt
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 -1 jalapeno pepper, seeded and chopped (leave seeds in if you want it hotter
- 1 cup sour cream (for garnish)
- 1-2 green onions, chopped
- 2-3 Tbsp olive oil
Pre-heat the oven to 350 degrees
Prepare the cornbread batter using the package or make your own
Add the 2-3 tsp chopped jalapeno to the cornbread mixture
Bake the cornbread according to package directions
Once the cornbread finishes baking, remove and let it cool
Pre-heat a large sauce pan over medium-high heat
Add the olive oil and then the onions with the chili powder and cumin
Add the ground beef along with some Kosher salt and pepper
Once the ground beef has browned, add the crushed tomatoes
If the chili isn't loose enough, add a little water
Bring chili to a boil and then simmer at least 20 minutes
Poke holes in the cornbread with the handle of a wooden spoon. You want to evenly space the holes about an inch apart so every bite gets some of that chili
Ladle the chili over the cornbread
Sprinkle the cheese on top of the chili
Bake for about 25 minutes to melt the cheese
Pull from the oven and serve with a dollop of sour cream and a sprinkle of green onions
On the menu tonight – Small Batch Chili!
I’m losing track of how many types of chili I’ve posted. Usually when I make a pot of chili, I’ll use two pounds of meat and enough of the usual suspects to support two pounds of meat. BUT, I’m the only one in the house that eats meat and I can only eat and freeze so much chili. So, I tried cutting the portions in half to make a smaller batch and it worked out great.
Another departure from my go-to chili are the peppers I used. I decided to go for it and use a habanero pepper! This is a first, I have NEVER dared using the infamous habanero pepper! Having accidentally touched near my eye (and instantly regretting it) after working with jalapeno, I wasn’t going to take ANY chances. I used latex gloves to work with the habanero. Not wanting to melt my face off, I de-seeded the pepper and then chopped it as finely as I could to ensure I didn’t get a piece of molten lava in any one bite. Even taking those precautions, I still only used about a quarter of an already small pepper. Surprisingly, I didn’t even pick up on the habanero, not in taste or heat. I was REALLY surprised because when I use cayenne pepper in my chili, I don’t use more than about a 1/4 teaspoon at the most, in a two pound batch, and that will get my nose running. In this batch, I used the habanero, about an 1/8 teaspoon of cayenne, and half of a jalapeno (de-seeded) and it was surprisingly mild. So, next time, I’ll use half of the habanero and see what happens.
The next time you make a pot of chili, I hope you’ll try my Small Batch Chili!
- 1 lb ground beef (or impossible burger)
- 1 can kidney beans
- 1 can Rotelle tomatoes
- 1 can tomato sauce
- ½ bottle Dos Equis beer
- 1 med onion, diced
- 1 jalapeno, seeded and diced
- 3-4 cloves of garlic, minced
- ¼ habanero pepper, seeded and finely chopped
- ¼ cup masa harina
- 2 tbsp chili powder
- 1 Tbsp cumin
- 1 tbsp onion powder
- 1 tsp oregano
- 1 tsp Completo Seasoning
- 1/4 tsp cayenne pepper
- 1 Tbsp Olive oil
- Kosher salt
- Black pepper
In a medium pot over medium heat, add the olive oil, onion, habanero, and jalapeno
Cook until onion is translucent
Add the chili pepper and cumin to bloom the spices
Add the impossible burger and cook about 4-5 minutes
Add the cayenne pepper, Completo, and oregano, stir to combine
Add the garlic, tomato sauce, Rotelle tomatoes, beans, and beer
Simmer on low for 30 minutes
Garnish with some shredded cheddar cheese, sour cream, green onions, Fritos... whatever YOU like for your chili
On the menu tonight – Black Bean Eggplant and Lentil Chili!
I had a Japanese eggplant that I needed to figure out what to do with. I decided to make a big pot of chili! Since Audrey doesn’t eat meat, I went with a completely vegetarian chili.
For the tomatoes, I went with fire roasted diced tomatoes to add a little smokiness.
I hope you will try this dish and let me know what you think.
- 1 Japanese Eggplant, diced
- 2 cans black beans
- 1 cup lentils
- 4 dried Pasilla Chilis, seeded, stemmed, steeped in hot water
- 3 dried Guajilo Chilis, seeded, stemmed, steeped in hot water
- 2 28oz cans fire roasted tomatoes
- 4 cloves garlic, minced
- 1 Vidalia onion, finely diced
- 1 tsp ground cumin
- 1 tsp Better Than Bouillan chicken broth
- 1/4 cup key lime juice
- 2-3 Tbsp olive oil
- salt and pepper to taste
- Sour cream for garnish
Pre-heat a large heavy bottom pot over medium heat
Pulse the steeped chilis in a food processor
Add the olive oil to the pot along with the onions
Cook the onions and eggplant until translucent, about 4-5 minutes
Add the garlic and black beans, cook an additional 4-5 minutes
Add the tomatoes, Better Than Bouillon, and cumin
Taste and adjust seasoning, including salt and pepper
Let simmer on low for 45 minutes
Add the lime juice at the end of the 45 minutes
Serve with garnish of your choice
Tonight, I made yet another chili. This time I made a vegetarian chili using the meat substitute, Impossible Burger.
After prepping the veggies, this dish goes together really quickly. You can go from start to table in about 45 minutes. Like any chili, the flavors will develop more as it simmers longer but it’s REALLY good in just 30 minutes.
Whenever I make chili, I make big batches so I have some extra I can either share or freeze. I hope you’ll try my latest version of chili – Impossible Chili!
- 1lb Impossible burger
- 1 can black beans
- 1 can kidney beans
- 1 can great northern beans
- 1 jalapeno pepper
- 2 small Poblano peppers
- 1 Serrano pepper
- 1 banana pepper
- 5 cloves garlic
- 1 28 oz can diced tomatoes
- 1 28 oz can whole tomatoes
- 2 14 oz cans diced fire roasted tomatoes
- 2 tsp cumin
- 1/8 tsp cayenne pepper
- 1 tbsp tomato paste
- 1 12 oz can IPA of your choice
- Sour cream
- diced onion
- grated cheddar cheese
- Frito corn chips
- green onions
In a large dutch oven, brown the Impossible burger
Season the “meat” with chili powder, cumin, cayenne, salt, and pepper
Once browned, add the peppers, onion, and garlic. Cook until tender, about 5 minutes
Add the tomato products and beans
Simmer on low at least 30 minutes, 2 hours or more is better.
On the menu tonight – Turkey Chili!
The temperature dropped in the last couple of days which means one thing in my house – CHILI! I’ve been trying to use up some things in the freezer and fridge lately and chili is the perfect dish to use things up. This version has ground turkey, some onion, garlic, bell peppers, and a pepperoncini pepper (I got one last pepper from my plant this week).
Usually, I’ll let the chili cook a long time but this one was done in about 30 minutes. Of course, the longer you let it simmer the deeper the flavor will get. Even in the relatively short time this cooked, the flavors were great. If you want a little something to warm you up as the temperatures drop, make a batch of this chili!
- 3 Tbsp Extra Virgin Olive Oil
- 1.25 lbs ground turkey
- 2 bell peppers, diced
- 1 Vidalia onion, diced
- 1 Pepperoncini Pepper (can subtsitute any other pepper you like. Go habanero if you want to burn your face off, or jalapeno for a little heat)
- 4 cloves garlic, finely chopped or minced
- 2 Tbsp grill seasoning, any brand (I used Montreal Chicken Seasoning)
- 4 Tbsp chili powder
- 1 Tbsp cumin
- 2 Tbsp Worcestershire sauce
- 1-3 Tbsp hot sauce, any brand
- 1 14oz can tomato sauce
- 1/2 bottle of beer, any beer you like (I used an IPA)
- 1/2 cup BBQ sauce, any brand (I used up the last of one in my fridge door)
- Tortilla strips, either home made or pre-packaged type for salads
Heat the olive oil in a large dutch oven over medium heat
Add the ground turkey meat with the chili powder, cumin, grill seasoning, Worcestershire sauce, and hot sauce
Brown the meat for about 5 minutes, then add the onions, bell pepper, and garlic
Deglaze the pot with the beer, while scraping any bits from the bottom
Add the tomato sauce and BBQ sauce and bring to a simmer
Let the chili simmer at least 10 minutes
Check your seasoning and heat level
Serve immediately garnishing with your favorite toppings (see below for suggestions)
Garnish your chili with your favorite toppings. Some suggestions include:
shredded cheddar cheese
chopped green onions
finely diced vidalia onions
On the menu tonight – Chili! Of all the types of chili I make, this version is my go-to. It’s made with two types of meat, ground beef and ground pork, along with several types of peppers. There are red and green bell peppers, along with jalapeno and poblano peppers, and the rest of the usual suspects for chili. While it has a kick, it isn’t burn your face of hot. If that’s your thing, you could turn up the heat by adding more cayenne and / or adding a habanero pepper. One of these days I am going add a little de-seeded habanero – but not today. 🙂
I hope you’ll make this version and let me know what you think.
- 1lb lean ground beef
- 1lb ground pork
- 1 teaspoon cumin
- 1 tablespoon kosher salt
- 2 tablespoons chili powder
- 2 teaspoons black pepper
- 1/8-1/4 teaspoon cayenne pepper
- 5 shakes Tabasco sauce
- 1 jalapeno pepper, finely diced
- 1 Poblano pepper, finely diced
- 4 cloves garlic, finely chopped
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 16 oz can tomato sauce (could substitute fire roasted diced tomato)
- 28 oz can diced tomato
- 28 oz can crushed tomato
- 16 oz can kidney beans drained
In a large dutch oven, brown the ground beef and pork over medium heat.
Season the meat with the chili powder, cumin, Tabasco sauce, cayenne pepper, salt, and pepper.
When the meat is browned, drain the fat.
Add the jalapeno, garlic, onion, and bell pepper. Cook until the vegetables are tender.
Add the tomato products and kidney beans.
Simmer on low heat for two hours, stirring every 30 minutes or so.
Serve with some green onions, sour cream, and a little cheddar cheese.
On the menu tonight – Seafood Chili! In previous posts, I mentioned how many types of chili I’ve made. I decided to make them and post the recipes for you.
This chili features fresh shrimp, crab, and clams. The best part about this chili is you can prep and eat within an hour. The cook time is only about 30 minutes. Don’t be intimidated by the list of ingredients. There is nothing difficult about making this pot of chili. SO, if you are craving seafood and like a little kick, make a pot of my chili!
- 2 tbs olive oil
- 1 large vidalia onion, diced
- 2 tbsp garlic, minced
- 1 medium jalapeno, small dice
- 1 tsp red pepper flakes
- ¼ tsp kosher salt
- ¼ tsp pepper
- ¼ tsp cayenne pepper
- 1 tbs Italian seasoning
- 1 tbs ground cumin
- 1 tbsp Old Bay Seasoning
- 3 tbsp chili powder
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 cup steamed clams, chopped
- 1 lb shrimp, deveined, shelled and chopped
- 1 lb canned or steamed crab meat
- (2) 10 oz cans Rotel tomatoes with green chiles
- (1) 14 oz can light kidney beans with broth
- (1) 14 oz can Great Northern beans with broth
- Juice from ½ lemon
In a large, heavy pot, heat the olive oil over medium heat.
Add the onion, jalapeno, green and red peppers, as well as the spices. You want the spices to bloom.
Once the onion is translucent, add the beans, tomatoes and clam juice. Stir well.
Add the seafood and cook for about 30 minutes. You want the shrimp to be pink and everything else heated through. I recommend setting the timer for 20 minutes and stirring the pot about every 5 minutes or so.
Once the shrimp are cooked, turn off the heat and add the lemon juice. Stir one last time and serve.
Garnish with green onion.
On the menu tonight – Vegetarian Chili! After I made the Diner Chili, Audrey wanted some of my vegetarian chili. Who am I to hold out? So of course I’d make a batch of my vegetarian chili! This one is also really easy to make. The trick to making just about any dish is the preparation. I roasted the jalapeno and poblano peppers yesterday. Today, all I had to do was dice the onion and mushrooms. There wasn’t much to do with the other ingredients except measure them out.
This dish is totally vegan. We usually add some sour cream and maybe a little shredded cheese to top it, but if that’s not your thing – don’t. This is a super hearty and flavorful chili, even if you eat meat I invite you to try this dish. I’ll eat this in a bowl, but if you really want to guild the Lilly put it over a baked potato or in a sour dough bowl – you’ll be living large!
- 1 28 oz can diced tomatoes
- 2 14 oz cans fire roasted diced tomatoes (Hunts or Muir Glen preferred)
- 1 can kidney beans – drained & rinsed
- 1 can tri-color beans– drained & rinsed
- 1 Vidalia onion diced
- 2 jalapenos, seeded and roasted
- 4 cloves garlic, minced
- 8 Baby Bella Portabella mushrooms, diced
- 1 poblano pepper, seeded and roasted
- 2 tsp Cumin
- 1 tsp Coriander
- 3 tbsp Chili powder
- 1 tbsp Tomato paste
- 3 tbsp Extra Virgin Olive Oil
- ¼ tsp Cayenne Pepper
- Kosher salt
- Shredded cheddar cheese for topping
- Chopped cilantro for topping
- Sour Cream for topping
Pre-heat oven to 350 degrees.
Once the oven gets to temp, roast the jalapeno and poblano peppers approximately 45 minutes. Alternatively, if you have a gas cook top, roast the peppers directly on one of the burners, then put in a zip lock bag. Once the peppers cool cut into a small dice.
In a large pot, add the olive oil, onion, garlic, tomato paste, and spices (to bloom).
Once the onions are translucent, add the tomatoes and roasted peppers.
Low simmer for 1 hour. If you can wait, let it cool and refrigerate overnight and serve the next day. Chili is always better the next day.
Serve with some grated cheddar cheese, finely chopped green onion, finely diced Vidalia onion, and sour cream.
Can be served in a bowl, bread bowl, or over a baked potato.
On the menu tonight – Diner Chili! I’ve been making chili a LONG LONG time. I’ve made it with beans, without beans. I’ve made it with beef, ground beef, and chicken. I’ve even made meatless chili! Chili is the one of the things that helped me capture Audrey’s heart, it was the first meal I made for her. That’s a story for another day. Today, I’m in search of the BEST chili recipe EVER! I’ve got cookbooks dedicated to chili. I’ve got chili recipes from every state. I decided to make a Diner-style chili. So, there aren’t any beans in this version. The inspiration for this batch of chili is Ben’s Chili Bowl. I’ve never had Ben’s Chili Bowl chili, so I won’t call this a clone. I found several recipes online that claim they are good/close clones and after reviewing them here’s my version.
This recipe couldn’t be easier. There aren’t a lot of veggies to chop. Once you gather all the ingredients, you pretty much dump them all in a pot and cook it. It’s great in a bowl with your favorite toppings or served over beans. I hope you’ll try making your own version of this Diner Chili!
- 2 lbs ground beef (80/20)
- 3 Tbsp Chili Powder (New Mexico chili powder)
- ½ tsp Curry powder
- 1 tbsp Dehydrated Onions
- 2 tbsp Masa Harina
- 1 tsp Garlic Powder
- 1 tsp Sea Salt
- 1 tsp Cumin
- 2 tbsp Beef Bouillon
- 1 Bay Leaf
- 1 tbsp tomato paste
- 2 cups water
Put water, beef and spices in large pot
Bring to a boil, then reduce heat to simmer
Simmer for about 45 minutes
Chili is almost always better the next day. If you can wait, let the chili cool, refrigerate, and serve it the following day.
This chili is perfect for chili dogs!
Some recommended toppings:
Grated Cheddar cheese, Finely diced onion (preferably Vidalia), Sour cream, Fritos (original)