Chili and Cornbread

Hearty Chili Paired with Extra Moist Cornbread

Jan 19, 2009 Ellen Wilson

Recipes for tasty chili and melt-in-your-mouth cornbread.

Chili and cornbread are tasty when paired together. The marriage of these two flavors bring out the best of both dishes. These two dishes are easy to prepare and will easily serve eight to ten people.

Feel free to experiment with this basic chili recipe. There are many optional ingredients you could add that aren't listed here. The optional ingredients that are listed add spice, depth and texture to the chili.

Ingredients:

2 pounds of ground beef, ground turkey, or ground vegetarian beef crumbles
2 to 3 medium diced onions
2 16 ounce cans of red kidney beans or black beans
2 28 ounce can of diced tomatoes
2 to 3 4 ounce cans of chopped green chilis
1 or 2 4 ounce cans of chopped jalapenos (optional)
3 to 4 tbsps chili powder
2 to 3 tsps garlic powder or 2 to 3 tsps of minced fresh garlic
1 to 2 tbsps barbecue sauce (optional)
½ cup dry red wine (optional)
1 to 2 tbsps Worcestershire sauce
1 to 2 tsps of salt

Directions:

Brown ground beef, turkey, or vegetarian crumbles in sauce pan or large pot, drain fat
Add onions to ground beef and sauté until translucent
Add beans, tomatoes,green chilis,chili powder, garlic powder or minced garlic, Worcestershire sauce and optional ingredients and stir
Simmer on low to medium heat for ½ to 1 hour

If chili is thicker than desired, add an extra 16 ounce can of tomatoe sauce. Add extra chili powder and garlic powder to balance the extra tomatoe sauce.

If chili becomes to spicy hot, add a pinch of sugar to combat the spiciness.

Extra Moist Cornbread

Corn flour is extremely dry and hard to moisten. Most corn bread recipes create a dry type of bread. This recipe uses extra ingredients to add moistness to the corn flour.

Because bread is so moist it is best to store it in the refrigerator to keep it fresh and to prevent mold. You can also freeze any extra bread. Wrap in serving size portions tightly in cling wrap to freeze.

Ingredients:

1 16 ounce can whole kernel corn
1 16 ounce can cream corn
½ stick margarine or butter
1 cup sour cream
1 box Jiffy cornbread mix or comparable brand
2 eggs
1 7 ounce can of chopped jalapenos or green chilis (optional)

Directions:

Soften ½ stick margarine or butter in microwave or sauce pan
Mix all ingredients in listed order until thoroughly combined
Place mixture in a 9 x 13 pan

Bake for 1 to 1 ½ at 350 F until golden brown. Serve warm with chili.

Other South-of-the-border favorites: How to Make the Best Nachos

The copyright of the article Chili and Cornbread in Recipes is owned by Ellen Wilson. Permission to republish Chili and Cornbread in print or online must be granted by the author in writing.

Chilis