Cold nights bring out the chili in me!
Easy recipe with maximum results. Recipe fed four adults…but it was gone! Easily doubled and easily frozen and served later.
Since my local store stopped carrying the coarse ground cornmeal, I now buy it on Amazon. Bob’s Mills also make a medium ground which may be more to your liking.
CHILI RECIPE:
2 tablespoons oil
1 1/2 – 2 pounds stewing meat, diced bite size
1 cup onion, diced
1 green pepper, diced
1 clove garlic, diced
1 – 12 ounce can tomato paste
2 1/2 cups water
Diced jalapeno peppers to taste, I used 1 tablespoon and it was pretty mild to me WEAR GLOVES WHEN DICING
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon oregano
1 – 15 1/2 ounce can chili beans, undrained
Lightly brown meat in oil.
Add onion, green pepper, and garlic to pot and simmer 5 minutes
Add the rest, bring to a boil and simmer on low for 1 1/2 hours or longer. I used the lowest setting on my burner
Stir periodically to make sure it isn’t burning.
BOB’S RED MILL COARSE GROUND CORN BREAD
1 cup Bob’s Red Mill Coarse Ground cornmeal
1 cup flour
1/2 teaspoon salt
1 tablespoon sugar, optional
1 egg
1 cup milk
1/4 cup softened butter
Whisk together dry ingredients into bowl.
Add egg, milk and butter
Beat unto smooth, about 1 minute, don’t over beat.
Bake in a greased 8×8 greased pan at 425 degrees fahrenheit for 20-25 minutes