Chili and Cornbread

I love when the weather changes from hot to cold. That’s probably one of the reasons I miss Washington so much, the rainy weather inspires me to cook something warm. Now we live in Oklahoma and today it was 82° outside…not exactly chili weather but sometimes I can’t help myself. Winter to me means staying indoors, doing something crafty and eating warm food. Chili and Cornbread fit the bill. This is a quick and easy recipe, you can make it ahead and let it simmer for 2 hours but sometimes I don’t start making dinner early enough. Tonight was one of those nights. I let it simmer for at least an hour. Still really tasty. I also freeze the leftovers for another day. Just put leftovers in a plastic freezer bag and lay it flat in your freezer. Once it’s frozen it doesn’t take up much space at all.

Chili with Meat and Beans

Ingredients:

1-1 1/2 lbs ground beef

1 can pinto beans, *I don’t drain or rinse mine but you can if you’d like

1 can kidney beans *I don’t drain or rinse

1 (28oz) can diced tomatoes

1/2 can tomato paste

1 small white onion, diced

2 TBS chili powder (*homemade or store-bought)

1 1/2 tsp Worcestershire sauce

1 1/2 tsp or 2 cloves garlic, minced

1 1/2 tsp dried oregano

1 tsp cumin

1 tsp or a few dashes hot pepper sauce, like Tabasco

1/2 tsp basil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp white sugar

shredded cheese and more diced onions for garnish

Directions:

In a large pot brown ground beef and diced onions. Once meat is cooked all the way through, drain off excess fat and place back into the pot. Then add all the other ingredients except cheese and onion garnish. Allow to simmer at least 1-2 hours stirring occasionally. Top with shredded cheese and raw white onion. Serve hot with cornbread.

*Homemade chili powder*

1 tsp paprika

2 tsp ground cumin

1 tsp cayenne pepper

1 tsp oregano

2 tsp garlic powder

Sweet Yellow Cornbread

Ingredients:

1 cup yellow cornmeal

1 cup All purpose flour

1/2 cup-1 cup white sugar (* We like our cornbread sweet, I use 1 cup)

3 tsp baking powder

1 tsp salt

1/2 cup oil

2/3 cup milk

2 eggs, beaten

Directions:

Pre heat oven to 400°.

Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Stir to combine. Mix oil, eggs, and milk together and add to the dry ingredients. Mix with a few stiff strokes only until just combined. Bake in a  9 x 9 x 2 inch baking dish. Bake for 20-25 minutes.

 

 

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Chilaquilles

After a long talk with my grandma the other day we got on the subject of food. Come to find out Chilaquilles are my grandma’s favorite. I have never had chilaquilles before but tortilla chips mixed with salsa is always a hit with me. I plan my meal plan for every two weeks. Since I had already planned on making nachos for thursday night dinner it wasn’t a stretch to change it to Chilaquilles. There are many ways to make chilaquilles. I found out that it’s usually served for breakfast with overeasy eggs and beans. You could really eat them anytime. This recipe would be great with leftover chicken added to the mix.

Chilaquiles

Ingredients: For Salsa Verde

1lb Tomatillos, husk removed and washed

2 Jalepenos, adjust for desired heat

1 Serrano chili, adjust for desired heat

vegtable oil

Kosher salt

2 cloves garlic, smashted

1/4 c chicken broth or water, can be adjusted depending on how thick you want sauce

1 bunch cilantro, stems removed, reserve a little for garnish

Ingredients: Main dish

Tortilla chips or Corn Tortillas (not fresh is better)

oil, if using tortillas

Monterey cheese, or any cheese you like

red onion, for garnish

reserved cilantro, for garnish

Directions: Preheat oven to 450°. Line baking sheet with foil. Place jalapeno, serranos and husked tomatillos on baking sheet. Toss them in oil and season with kosher salt. Roast for 15 minutes turning halfway through roast, making sure to brown skins evenly. Once roasted remove from oven and put tomatillos in a blender. Allow chilis to cool so that you can handle them. Place cilantro, smashed garlic and 1/4 cup chicken broth. Once chilis are cooled remove outer skins, tops and cut down middle lengthwise to scrape out seeds. Place them in blender with other ingredients. Cover blender and blend till smooth green sauce is formed. Add more chicken broth or water as needed.

If you are using corn tortillas, cut into triangles and fry in a bit of oil. Allow to drain on paper towel.

If you are using chips then you are ready to assemble Chilaquilles. Place chips in large pot over med/low heat. Pour Salsa Verde on top, covering all chips. Allow to warm and serve top with monterey jack cheese, diced red onions and a sprinkle of chopped cilantro.