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Snacky Bits Fall Chili and Cornbread

by | Sep 25, 2014

Chili And Cornbread

My favorite season is fall. I love the changing leaves, the cooler weather and anything having to do with pumpkins. Last week we had one morning of rain. It was the first rain of the season and served as a welcome reminder that fall weather is coming. I instantly had a need to make chili & cornbread.

Lately I've been making up my own recipes, taking my favorite bits from others. I wanted this recipe to be simple to make, but full of flavor. The one ingredient I knew I wanted to include was chipotle chili powder. I had gotten it for another recipe and fell in love with the smoky flavor. Another item I included at the last minute was celery. I would normally have chosen to use a green bell pepper, because I really like the flavor, but my husband is not a fan. As a substitute I came up with celery to add a little crunch instead. I think it worked really well and my husband loved it.

  • Ingredients
    • 1 Tbsp Olive oil
    • 1 lb Ground Beef
    • 1 Onion, chopped
    • 2 Ribs of celery, chopped
    • 1 Jalapeño, seeds & ribs removed, chopped (Unless, of course, you like the heat!)
    • 3 Cloves garlic, minced
    • 1 Tbsp Chipotle Chili powder
    • 3 Tbsp Chili powder
    • 1 Tbsp Cumin
    • 2 tsp Oregano
    • 1 Tbsp Salt
    • 1½ tsp Black pepper
    • 1 6oz can Tomato paste
    • 2 14oz cans Pinto beans (with juice)
    • 1 28oz can Diced tomatoes (with juice)
    • 1½ cups Beef broth
  • Directions
    1. In a pot, over medium heat, add oil and when heated, brown the ground beef. Drain excess fat.
    2. Add the onion, chopped celery, jalapeño and stir occasionally until softened. About 5-7 minutes.
    3. Add the garlic & all the seasonings and stir until fragrant. About 1 minute.
    4. Add the tomato paste and stir for a minute or so to caramelize.
    5. Add the beans, tomatoes, and beef broth. Stir until combined. Bring to a boil, then simmer, uncovered, for 45 minutes.
  • I like to serve it with cheddar cheese, sour cream, chopped onion and chopped, fresh cilantro.

My favorite corn bread recipe is from the brand of cornmeal I buy in the area called Albers. I don't know if it's available everywhere, but the recipe on the box is great! It's not too sweet and it has a great texture. I have tried many boxed cornbreads, but none of them have the flavor and texture of real homemade cornbread.

I hope you can use this recipe as a base and make it your own. I'd love to hear what you think and what changes you made. Please let me know in the comments below or via email!

Images by Janie Jacobs


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About Janie Jacobs
Janie Jacobs likes to cook & try new recipes. She is learning about vegetable gardening because she prefers cooking with fresh veggies. She likes to know what goes into her food, so she tries not to use packaged foods. Janie enjoys all kinds of music and movies.
Janie Jacobs' full author bio and article archive...




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