I’m so ready for the cooler Autumn weather that I felt like making a huge pot of rib sticking chili. Yum! And the fact that chick #3 is now suffering from the same illness I had a week ago, gave me the perfect
excuse – ehem, opportunity, to make it.
My chili is never made the same way twice because I always manage to add to it or take something away from it. I suppose it just depends on the mood I’m in. But no matter whether it’s a white chicken chili or hearty meat chili, it’s always lip smackin’ good and it’s the one meal I know everyone will eat without complaint.
I’m not normally a spicy chili gal but tonight’s chili had a bit of a kick to it. You can omit the red peppers and hot sauce if it’s too hot for your pallet or turn it up a notch by adding more of your personal choice hot and spicy items.
1 to 1.5 lbs ground beef. (I also like to use stew beef chunks and pork chunks for a more meaty chili)
3 – 15.5 oz cans of beans. (I used white navy beans, red beans, and chili beans)
1 large can diced tomatoes with green chilis
6 oz tomato paste
1 cup diced green pepper
1/2 cup diced onions
1/2 cup diced fresh tomato
1 tbsp. finely diced garlic
1/3 cup hot sauce
1/4 cup chopped chili peppers or other hot peppers
1 chili mix packet
2 cups water
Shredded cheddar cheese
Seasons: salt, pepper, crushed red pepper, and fresh basil. Other seasons per personal taste.
Brown ground beef, chili seasoning packet, chili peppers, onions, and garlic in a large pot on medium heat. Drain meat when finished.
Add the cans of beans and diced tomatoes to the meat. Do not drain.
Add the green pepper, tomatoes, and tomato paste. Mix well. Add the water and hot sauce. Stir everything together, making sure that the paste isn’t lumpy. Add seasons – as much or as little as you like. I added about 4 chopped basil leaves, too.
Let the chili simmer covered on medium low for about 1 hour. Stir occasionally to keep from sticking. If your chili get’s too thick, add a little more water. If it sticks, decrease the heat.
Serve with a dollop of sour cream and shredded cheddar cheese on top.
Garnish with a basil leaf
Creamed Corn Bread
While I love corn bread, there is nothing worse than eating dry, crumbly, and bland cornbread. And I absolutely do not enjoy the lard taste of cornbread cooked in a cast iron skillet. No sir. Not me. This recipe came about as an experiment that spun from making a traditional corn bread pudding casserole one Thanksgiving. It was an experiment of success and I’ve been making my corn bread this way ever since. It’s simple with only 4 ingredients and it’s very moist.
Preheat oven to 400
1 box Jiffy Corn Muffin Mix
1 large egg
1 – 14.75oz can creamed corn
2 tbsp. fresh diced red bell peppers or 1 tbsp. Pinch Perfect “Roasted Garlic and Bell Pepper”
In a mixing bowl, mix everything together. The cornbread mix will still have some small lumps.
Pour mixture into a sprayed or greased 8″ pan. This will also make about 6-8 muffins. Fill muffin tin 1/3 full.
Bake 30 minutes. ( I add 10 minutes to the Jiffy instructions due to the creamed corn)
The corn bread will be lightly browned when done and a tooth pick will come out clean.
This corn bread is more dense than a traditional corn bread and it is also very moist.
Hope you like!