Wednesday, October 20, 2010

Chili & Cornbread

When fall arrives here in Michigan and the weather cools down all I can think of is warm, steamy comfort food...bubbly mac & cheese , steaming chicken & dumplings, soups, and chili..... yummm nothing says warm & yummy like a good bowl of chili... with cornbread...not that dry, crumbly bland yuck cornbread, but moist, a little sweet & warm, buttery right out of the oven cornbread slathered in butter... (you do know that butter makes EVERYTHING better right :) lol..... all kidding aside... why not try making a big batch of chili and cornbread, sitting down with your family and enjoying.... I have tons of other ways to serve leftover chili as well... Here are a few: 

I love pasta topped with chili and cheese (cook spaghetti or elbow macaroni (for chili mac), heat chili and for spaghetti top it like you would spaghetti with marinera, for elbow macaroni add chili to the cooked macaroni, top with cheese and serve...

Baked potatoes (I roast potates, I use Idaho potatoes in a 375 degree oven (scrub them clean and poke with a knife to stop them from exploding in the oven), drizzle them with olive oil rubbing around so the potatoes is covered and sprinkling them liberally with kosher salt. Roast for around 1 hour.  The skins will be crispy and yummy, and the inside from roasting will not be dry but delicious.  ( if you are using yukon gold or red potatoes adjust the time cause they take less time too cook).  When the potatoes are almost done, heat the chili, when the potatoes come out of the oven, split open & mash the insides a little, pour chili over, add cheese, a little sour cream, and green onion tops.  I also top with a few crushed fritos (I know it sounds wierd, but it tastes delicious and the crunch is yummy too :)

I also love to make nachos with leftover chili.  Heat leftover chili.  Preheat broiler. On a sheet pan lined with foil spread nacho chips out in a layer.  Spoon leftover heated chili, top liberally with shredded cheese.  Place under broiler for a short while to melt cheese, serve with toppings of your choice ( I like hot sauce, sour cream, green onions.  Whatever you like....


1 lb. ground chuck
1/2 onion & green pepper chopped medium fine
3 cans diced tomatoes (I use ones made for chili but can use plain ones as well)
1 can tomato sauce
1/4 c molasses
1/4 brown sugar
1 T. worchester sauce
1 t. minced garlic or 1 clove minced finely
Seasonings of your choice ( here's what I use.... Seasoned salt, & pepper, chili powder, paprika, cumin, cinnamon, (just a pinch)Italian seasoning,(just a pinch) red pepper flakes (just a pinch, more if you like hotter), garlic & onion powder, no salt seasoning blend and a packet of chili seasoning mix (optional )
1/4 c red wine (optional)- can use beer
1 c water
1 can chili beans (mild or hot)depends on your preferences
1T. hot sauce-more if you like hotter

Brown meat, onion & green pepper in a large pot add seasoned salt & pepper to meat.  Break up meat cooking until meat is done.  If lots of fat drain off.  Add remaining ingredients and bring to a simmer.   Turn heat down low and simmer for about an hour until thickened.  Taste and adjust seasonings if necessary.
Serve with cornbread, & crackers..enjoy


1 1/2 c corn meal (not self rising)
1 c flour
1 egg
3/4 c milk
1/3 c sugar
3 t. baking powder
pinch of salt
2 T. oil
1/4 c miracle whip or mayo
2 T. honey

Combine all ingredients mixing well but not too much...batter will be a little lumpy.  Put into sprayed dish.  Bake at 400 degrees about 20-25 minutes until done, placing toothpick into center of bread making sure it comes out clean.  Brush with butter when out of the oven.  Serve with additional butter & honey.

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