Chili & Cornbread
Course: EntreeCuisine: Beef20
minutes62-68
minutesIngredients
- For Chili
1lb venison chili meat, ground beef or pork
16oz can diced tomatoes, drained
16 oz can kidney beans, drained and rinsed
16oz can black beans, drained and rinsed
1 tsp ground/flaked thyme
1⁄2 tsp onion powder
1⁄2 tsp chili powder
1 tsp cayenne
1⁄2 tsp salt & pepper
Sour-cream, green onions, sharp cheddar cheese (for topping)
- For Cornbread
1 cup AP flour, sifted
1 cup cornmeal
1⁄3 cup white sugar
1 tbsp baking powder
1⁄2 tsp salt
1 1⁄4 cup buttermilk
1 stick butter, melted and cooled
2 eggs, room temp
Directions
In a medium-to large pot heat 2 tbsp of vegetable oil (or any neutral oil) over medium heat. Toss in onions and mix for 2-3 minutes. Add your choice of meat, breaking apart as you cook it for 6-8 minutes but leave the chunks a bit large and allow the meat to sear well.
Add in salt, pepper, thyme, chili powder, and cayenne, mixing well. Add in tomato paste and mix well. If you need to de-glaze the bottom of the pan, pour in 1-2 tbsp of water/beef broth.
After tomato paste has been mixed thoroughly, add in Mom’s Chili Starter and simmer on low for 30 minutes.
Top with green onions, sour cream, shredded cheese–or a combination of all three. Serve with cornbread on the side.
- For Cornbread
Preheat oven to 400F and lightly grease a loaf pan. Melt butter and set aside to cool to room temperature.
In a large bowl whisk together: flour, cornmeal, sugar, baking powder and salt.
In a medium bowl combine buttermilk, cooled butter, and eggs.
Slowly add wet ingredients to dry ingredients and mix together until combined. Be careful not to over-mix.
Pour the batter into the loaf pan and bake for 23-25 minutes. Insert a toothpick into the middle of the loaf, if the toothpick comes out clean the cornbread is done. If the toothpick still has batter on it, leave the pan in the oven for 3-5 additional minutes.
Let cornbread cool for 10-15 minutes before slicing and serving.
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