Chilly days call for chili and green chile corn bread. Finish it off with a warm fruit crisp of pears and apples!
Makes: ~5 servings
1lb lean ground beef (or ground turkey)
1 cup chopped onion
1 cup chopped bell peppers
4 cloves garlic, minced
15oz can dark red kidney beans, rinsed and drained
15oz can diced tomatoes, undrained
15oz can corn (unsalted, no sugar added), rinsed and drained
8oz can tomato sauce
1 T brown sugar
2 tsp chili powder
1/2 tsp dried basil, crushed
1/4 tsp black pepper
In a large saucepan or Dutch oven, cook ground beef, onion, sweet peppers, and garlic until meat is brown and onion is tender. Stir in beans, undrained tomatoes, corn, tomato sauce, brown sugar, chili powder, basil, black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
While chili is simmering, get your green chile corn bread going! Traditionally in the south, one would make this in a cast iron skillet. Without a cast iron skillet, I used a square ceramic baking dish.
Makes: ~9 servings
1 cup unbleached all-purpose flour
3/4 c cornmeal
3T granulated white sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 T butter
2 beaten eggs
1 c milk (I used soy)
1/2 c melted butter
1 c shredded cheddar cheese
4oz can diced green chile peppers, drained
In a medium bowl stir together four, cornmeal, sugar, baking powder, and salt; set aside. Add 1T butter to baking dish and place in 400 degree F oven for a few minutes until butter melts. Remove dish from oven and swirl butter around to coat bottom and sides of the pan. In a small bowl combine eggs, milk, and melted butter. Add egg mixture all at once to flour mixture and stir until moistened. Fold in cheese and diced green chile peppers. Pour batter into hot dish and bake for 20 minutes, wooden toothpick inserted near center should come out clean. Top should be crusty with a moist inside. Serve warm with honey.
Recipes adapted from Better Homes and Gardens Cook Book 75th Anniversary Edition.