Gee, how long has it been since my last post? Several weeks, at least! I’m not usually one to fall this far behind, but life’s been quite a ride lately. I’m anxious to get back on track with you guys, though, because some of my favorite recipes are great for the nippy weather of Fall and Winter seasons.
One of my favorite things about Fall is Football. Now, I’m not what you’d call Football Literate, not a football junkie or anything. I can follow a game and understand the basics enough to enjoy watching…unlike my my hubby who is a devout Steeler fan and football aficionado. But for me, there’s just something about the whole football game experience – the camaraderie, the electricity of friendly competition among friends, cheering on favorite teams to the playoffs…and what most things eventually circle around to for me – the food!
There are a lot of goodies that make watching the big game complete for a crowd…nachos, buffalo wings, warm dips…but what about a smaller crowd or just the two of you? Our favorite, and what Steve requests most often for Sunday afternoons, is a big pot of hearty warm chili. We like to top it with shredded cheddar cheese and reduced fat sour cream. You can make it without the jalapeno or less ground pepper is you prefer your chili mild; or take a walk on the wilder side and try it all the way. When the jalapeno is browned in with the onions and other seasoning veggies, it’s heat mellows and is really not overpowering.
To complete the meal, I pair it with a crisp, cool salad and another go-to favorite, a steaming pan of moist Southern Cornbread. For a laid-back cool Fall evening, nothing beats this dinner! I hope you enjoy it as much as we do :).
Rich, Hearty Chili
2 Tbsp. Olive Oil
2 pounds lean ground beef (or venison, if available)
2 Large onions, chopped
3 Large cloves garlic, minced
1 Jalapeno pepper, diced (optional)
½ c. diced green bell pepper
1 – 2 whole clove
1 Large bay leaf
2 (15oz.) cans Red Kidney beans, rinsed and drained
1 (15oz.) can Black beans, rinsed and drained
2 (15oz.) cans stewed tomatoes *
1 (8oz.) can tomato Sauce
1 can diced chili peppers
2 tbsp. chili powder
2 tsp. garlic salt
1 tsp. dried oregano
1 ½ tsp. ground cumin
½ tsp. ground coriander
1 tsp. ground pepper (optional)
1 Cup beef broth
- Heat Olive oil in a large Dutch Oven over medium heat
- Combine ground beef, onions, garlic, and peppers, and begin browning
- Add cloves** and bay leaf, and continue to cook until beef is browned completely, stirring to crumble.
- Add the Red and Black beans and next 8 ingredients, stirring to combine well.
- Add ½ cup beef broth.
- Reduce heat and simmer, uncovered, at least 1 hour, stirring occasionally.
- Use Beef Broth as needed to reach desired consistency. We like a thicker chili, so I don’t used the whole cup. If you like a soupier chili, adjust to your preference.
- Remove Cloves and Bay leaf before serving.
*If you can find it, use one can of Mexican Stewed and one can of regular Stewed
**Cloves and Bay leaf need to be removed before serving, but cloves are hard to find in chili. The flavor is better when cloves are allowed to stay in until done, but you may remove them at this point if preferred.
Published by Lilliesgirl.com
PRINT RECIPE Rich-Hearty-Chili
Don’t forget the Cornbread! This recipe is simply named as the Favorite for good reason. It’s by far the best I’ve found, and after 54 years of living in the South that’s saying something! Two things set it apart – a perfect balance of savory and sweet that really showcases the fresh corn flavor; and a delicious moistness that lets it melt in your mouth – the usual butter on top is optional here.
1 cup yellow cornmeal
1 cup All Purpose flour
1 Tbsp. sugar
1 tsp. sea salt
1 Tbsp. baking powder
½ tsp. baking soda
1 eggs (or ½ cup egg substitute)
¼ c. Canola oil
1¼ cup buttermilk (I use fat-free)
- Preheat oven to 425O
- Place a greased 8”-9” pie plate or cast iron skillet into the oven
- Combine dry ingredients in a medium size bowl
- In a separate bowl, beat eggs, buttermilk and oil together
- Add egg mixture to the dry mixture, gently stirring just until combined
- Pour into heated pan
- Bake for 20-25 minutes, testing with a toothpick at 20 minutes
Allow to cool 10 minutes before serving
PRINT RECIPE Favorite-Cornbread
Published by Lilliesgirl.com