You can scroll the shelf using ← and → keys
Southern Comfort Food
October 25, 2012 — chili, cold weather, comfort, cornbread, food, food city, grocery, recipe, southern
With the weather about to turn a lot cooler this weekend, it’s time to hunker down and start cookin’ up some comfort food! And in my opinion, there is no food more comforting than a steaming bowl of chili and a slab of cornbread covered in butter and honey. Read below to see my favorite chili and cornbread recipes. Enjoy!
Best Chili Recipe:
Ingredients:
2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt’s tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
Directions:
1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.
(Recipe from Momswhothink.com)
You can’t have chili without some homemade cornbread to go with it. Food City’s Savory Country Corn Bread recipe is one of my favorites. Click here to see the recipe!
– Lorrie Stewart, Power Shopper
comments
In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.
Thanks for sharing this, Ashley! Yum!
