Summers are so moderate we don't need air conditioning in our homes. Summer is a time to be outside to enjoy the sunny days. No time to blog or indoor activities. Summer meals come off the grill or are very light with fresh ingredients and iced tea.
Fall is my favorite time of year it brings cooler weather and beautiful colors. Now with the onset of cooler weather I am enjoying making some of my cool weather meals from scratch. Probably one of my favorite cool weather meals is Homemade Chili with Cornbread. I just love one pot meals. Chili reminds me of Fall colors, warm sweaters, sitting in front of the fire and watching football.
Every great chili recipe starts with a great Chili Seasoning Recipe and ground beef. I like to use a lean ground beef at least 93/7. I have tried many different recipes for chili seasoning. I am always experimenting to find the perfect combination of flavors.
1/4 Cup Chili Powder
1 Tbsp Cumin
1 Tbsp Dried Oregano
3 Tbsp Dried Minced Onions
1 Tbsp Sea Salt
1 Tbsp Sugar
1 Tbsp Garlic Powder
Shake and stir well before adding. This can be made in bulk and stored for up to 4 months.
Chili Recipe in 30 Minutes:
1 lb Lean Ground Beef
Chili Seasoning
2 (14.5 oz) Cans of Diced or Crushed Tomatoes
3 Tbsp Tomato Paste Stirred into 2 Cups of Water **
1 (16 oz.) Can Red Beans or Kidney Beans, undrained
1 (16 oz.) Can Black Beans, undrained
Toppings of your choice: Corn Chips, Shredded Cheese, Diced Onions, Sour Cream, Hot Sauce, Crackers, etc.
Cook Ground Beef in a Dutch Oven over medium high heat and stir often. This should take about 4 or 5 minutes and the ground beef should no longer be pink and crumble. If you use a lean ground beef there is no need to drain. If you use anything with more than 7 percent fat then drain well.
Add Chili Seasoning to the cooked ground beef and stir well coating the meat. Add the remaining ingredients cook on medium high and continue to stir until chili begins to boil. Turn heat down to low, cover, stir occasionally, and let simmer for 30 minutes.
Yields 6 to 8 Servings.
** If you really like spicy chili substitute 1 cup of water for a small can of Original Rotel Tomatoes.
Cornbread is a staple on our Southern Dinner Table. Growing up I just adored the smell of cornbread baking in the oven. That smell imparted feelings of comfort. Many of my friends would have rolls or some other type of bread on the table. I was raised on cornbread made with white cornmeal. White or yellow it's all a personal preference.
Buttermilk Cornbread:
1 1/2 Cups of Self Rising White Cornmeal
1/2 Cup Self Rising Flour
1 1/2 Cups Buttermilk ***
1 Large Egg
3 Tbsp of Oil, Butter or Bacon Grease
Preheat oven to 425 degrees. Use your choice of oil, butter or bacon grease in a 10" cast iron skillet and place in oven for 8 minutes.
While skillet is in the oven mix the first 4 ingredients in a bowel. Remove the Skillet from the oven and pour majority of the oil/butter/bacon grease in the mixture and whisk thoroughly .
Pour cornbread mixture into hot skillet and back in oven for 30 minutes or until golden brown.
Turn cornbread out onto a dinner plate and cut into wedges.
While cornbread is still warm spread your favorite condiment on it. I grew up using mayonnaise on cornbread, try it you just might like it. Most people will use butter or honey.
Yields 8 Servings.
*** Don't have buttermilk you can use regular milk or make your own buttermilk or use other substitutes below.
Quick Buttermilk Substitute:
1 Cup Milk (whole, 2% or heavy dream)
1 Tbsp of lemon juice or vinegar or cream of tarter
Combine both ingredients and let it stand at room temperature for 5 to 10 minutes. When ready the milk will be thickened and you should see small curds.
You may double or triple the recipe as needed.
Other Substitutes:
3/4 Cup Plain Yogurt or Sour Cream
1/4 Cup Water
Mix well. May also double or triple this recipe as needed.
I'm with you, I love fall and cornbread...such a great comfort food :)
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