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Chili & Cornbread

October 7, 2011

Tonight just felt like a Chili & Cornbread night so I used my tried and true recipe for homemade chili that I developed a few years back and tried a new cornbread recipe.  I have always wanted to make skillet cornbread in my cast iron pan and it turned out okay.  Not great.  If you have a great recipe you would like to share just let me know and I’ll post it for you.  Please include a picture too.  I have always said I am a great copier so I like to know what it’s supposed to look like when done.  Thanks.

Here is the Chili recipe:

2 pounds ground beef (1 use an 80/20 for the most flavor)
1 small yellow onion, diced
2 Tbl. chicken bouillon
3 Tbl. chili powder
1 Tbl. garlic powder
1 Tbl. beef bouillon
1 Tbl. cumin
1 8oz. can tomato sauce
1 15 oz can red kidney beans, drained and rinsed
1 15oz can pinto beans, drained and rinsed
4 cups Water

Brown the ground beef and onion in a 5 Qt dutch oven or stock pot.  Add the spiced and stir to coat the beef.  Cook about 1 minute to wake up the flavors.  Add the tomato sauce and stir until beef is well coated.  Add the water and beans.  Bring to a boil and reduce to a simmer.  Simmer 30 minutes.  If you want to thicken the chili you can do what I do.  I add 1/4 C Masa to 1/2 C water and stir until blended.  Add to chili about 20 minutes into the cooking time so it will still have 10 minutes to cook.



From → Beef

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