It is that time of year ~ Chili Time! I have been making the same chili recipe for years!
I made a batch on Sunday and it was tasty as always.
- 2 lbs lean ground beef
- 1 -2 medium onions, chopped
- 1 med green pepper, seeded and chopped
- 1 stalk celery, chopped
- 2 -3 cloves garlic, minced
In a soup pot cook the above ingredients until meat is brown; drain.
- 2 16 oz cans tomatoes, diced
- 1 15 oz can tomato sauce
- 1 1/2 cups water
- 1/4 cup chili powder
- 1/2 tsp Ancho chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- 1/4 cup chopped pickled jalapeno peppers
- (If you want a little more heat, you can add a dash of cayenne pepper)
Bring mixture to a boil; reduce heat. Simmer uncovered for 1 1/2 hours, stirring occasionally.
1 15 1/2 oz can Chili beans
Cook 30 more minutes. Remove bay leaf before serving. Serve chili topped with shredded mexican cheese.
Note: This time, I had some poblano peppers, so I used those instead of green pepper. Since they have a little heat, I did not add any cayenne and reduced the jalapenos a smidge 😉 I also made a double batch, so that is why so much of the ingredients.
While the chili was cooking, I made skillet cornbread. This is a Pioneer Woman’s recipe. I have to confess, I had to make it twice. I burnt the first one. Mark and Kathy, his sister both commented that it was not very tall. Well, look at Pioneer Woman’s, her’s is not tall either 😉 I guess I need to talk to Mark’s mom and see how she makes it. It was still tasty and I am not sure I would like it that thick! I am a thin and crispy kind of girl 😉
- 1 cup Yellow Cornmeal
- ½ cups All-purpose Flour
- 1 teaspoon Salt
- 1 Tablespoon Baking Powder
- 1 cup Buttermilk
- ½ cups Milk
- 1 whole Egg
- ½ teaspoons Baking Soda
- ¼ cups Shortening
- 2 Tablespoons Shortening
Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy.
Today I decided to stop by Fingerpost in Breese. What a little gem of a store that is! I believe I have mentioned this on my blog before…it is like Gringo Jones in St. Louis, but he has better prices than Gringo Jones.
I had a gift certificate (thanks to some sweet people) that has been burning a hole in my pocket. Here is what I got:
Remember the 3 pumpkins in my last post that I purchased in Pike County? Here is what I did with them.
~Relish Food & Life!