It’s a pretty dreary day out today, which never fails to get me in the mood for comfort food.
So, it seems like a good time to share my favourite chili and corn bread recipes!
This chili is one of very few things I’m willing to cook meat for. I’m just not sure it would taste the same if I made it vegetarian.
And, I mean, my boy definitely wouldn’t thank me. He loves chili. And meat…and also cornbread. I don’t even want to try and mess with that devotion.
It’s a really simple one pot recipe.
Store bough salsa (get the good stuff!)
And… Black beans
The cornbread requires a bit of mixing arm power, so that evens things out. We wouldn’t want dinner to be too easy would we? Where would my arm muscles be without it!
You have to beat the batter for 5 minutes to get that nice fluffy texture. You can tell when it’s ready, because the colour changes from bright yellow to pale. Kind of like when you beat butter and sugar really well. It’s worth it.
The salsa situation is very important to the flavour of the chili. If you get something that’s really bland and salty, that’s going to impart a bland, salty taste to your chili. For example I used a roasted tomato chipotle salsa and it was smokey, sweet, and spicy. It worked really well in the recipe. Basically anything a little above average would be great.
I hope you enjoy it!
- 1 pound of lean ground chicken, turkey, or pork
- 1 teaspoon of cinnamon, oregano, cumin, and cayenne pepper
- 1 tablespoon chili powder
- 1/2 teaspoon cocoa powder
- 1 cup of store bought salsa (I used roasted tomato chipotle salsa)
- 2 cups (500 ml) diced canned tomatoes, with juice
- 1 can of black beans, drained and rinsed
- 1 cup of greens (such as spinach or kale), or chickpeas, drained and rinsed
- 3/4 cup cornmeal
- 1 1/3 cups milk
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup white sugar
- 1 egg
- 1/4 cup vegetable oil
- In a medium sized pot brown your preferred meat over medium-high heat. Use a spatula or spoon to break it into smaller pieces while it cooks.
- Once browned sprinkle in all of the spices; cinnamon, oregano, cumin, cayenne pepper, cocoa, chili powder.
- Reduce heat and simmer for 15 minutes, or until the meat is cooked through.
- Stir in salsa, diced tomatoes, black beans, and greens/chickpeas. Bring to a boil and then reduce heat to low. Simmer for 15 minutes to reduce.
- Preheat oven to 400 degrees F.
- In a small bowl, combine cornmeal and milk; let stand for 10 minutes. Grease a 8×8 inch baking pan.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth, beat for 5 minutes. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.