Wednesday, October 28, 2009

ROTW 10/29/09 Chili and Cornbread




shredded cheddar, sour cream, chopped green onions, for garnish
  • 1   (14 1/2-ounce) can kidney beans, drained and rinsed
  • 1   (14 1/2-ounce) can black beans, drained and rinsed
  • 1   (14 1/2 ounce) can pinto beans, drained and rinsed
  • ground cumin
  • 1   (28-ounce) can whole, peeled tomatoes
  • 2 cup chopped celery
  • chili powder
  • 1   package chili seasoning mix
  • 1   small can tomato paste
  • 1   can chili beans
  • 2   (28-ounce) can diced tomatoes
  • 1   green bell pepper diced
  • 1   medium onion, diced
  • 1 lb mixed ground beef and sausage, browned and drained


Brown ground beef in skillet and drain.  Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.
Serve with Cheddar cheese, sour cream, and green onions.

Recipe courtesy Jamie Deen

Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 4 hours 20 min
Difficulty: Easy

Original Recipe Link



  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon  baking powder
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 stick butter, melted
  • 1/4 cup honey
  • Special equipment: paper muffin cups and a 12-cup muffin tin


Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Recipe Courtesy of the Neely's

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