What’s better on a chilly winter day than Chili and Cornbread – nothing! It’s perfect so let the snow fall turn on the game and kick back and relax dinner is on the stove and it smells so good. This is an easy, quick version full of flavor and easy on the chef. Enjoy!
Recipe provided by: Sally Barton
Print: Chili & Cornbread
Ingredients
- 1 T vegetable oil
- 1 ½ lb coarsely ground beef or beef chunks
- ½ lb ground chorizo
- 2 Cups onion, chopped
- 5 cloves garlic, diced
Brown meat and onions in very hot skillet, as it browns add garlic and sauté lightly. Then add:
- 1 T dried crushed oregano
- 2 whole bay leaves
- 2 tsp. ground cumin
- 2 small cans chopped green chilies
- 2 Chipotle Chilies in Adobo Sauce, diced
- 5 T chili powder
- 2 cups beef broth
- 1 bottle beer
- 32 oz canned stewed tomatoes, chopped
- ¼ tsp. cayenne pepper
- 1 tsp. brown sugar
- 2 8oz. cans Chili beans
Allow to simmer for ½ hour to several hours.
Garnish with:
- Shredded cheese
- Shredded lettuce
- Diced onion
- Sour cream
- Tortilla chips
- Lime wedges
ENJOY!
Cornbread
Preheat oven to 425 – grease a cast iron skillet or 9” casserole with butter
- 1 cup yellow cornmeal
- 1 cup flour
- 3 T sugar
- 4 tsp. baking powder
- 1 ¼ cup milk
- ¼ cup butter, melted
- 2 eggs slightly beaten
Optional, add:
- ½ can corn kernels
- ¼ cup green chilies, diced
In a medium bowl, combine dry ingredients, add wet ingredients and mix lightly. Pour into prepared pan and bake 22 or 28 minutes. Enjoy!
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