It’s Chilly! Time for Chili
As the weather gets chilly, it’s time to make chili! There are so many ways to make chili and unlike martinis, I will not tell you the correct way to make it. As someone who does not avidly make chili, mine changes every time, mostly based on ingredients I have available. I think this dish is a great way to play around in the kitchen and try out some new ideas. I’ve found a little more tomato and spice can remedy anything if you mess up.
Chili is also a pretty diverse dish in that you can modify it to meet dietary restrictions. It’s easy to make chili vegan. It’s usually gluten free and dairy free. Toppings like cheese and sour cream can be added by your guests, based on their preference!
Images by Kirsten Valentini
While I do like chili, I like cornbread shaped as corn cobs more. A cast iron cornstick pan is truly not a useful item to keep in your kitchen, especially if you lack storage but usefulness is rarely required in my house. If you live your life based in practicality, a cast iron skillet works just fine, as would a muffin tin or regular cake pan.
Might I suggest you make some chili and cornbread and crack open a beer this Sunday to enjoy while watching Yellowstone? My Coral & Tusk embroidered wildlife napkins don’t hurt the vibe either!
Chili
Ingredients
- 1 lb ground beef
- 1 15.5 ounce can of kidney beans, drained
- 1 15.5 ounce can of black beans, drained
- 1 large onion, diced
- 1 red onion, diced
- 1 28 ounce can whole peeled tomatoes
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- Salt to taste
- Olive oil
Instructions
- In a large heavy bottomed pot over medium heat, coat the bottom of the pot with olive oil. Add onions and cook for 2 minutes. Add ground beef, beans, spices and a pinch of salt. Cook until beef is browned.
- Add in tomatoes and cook on medium-low heat for 30 minutes. Taste and adjust seasoning as needed.
- Serve with any toppings you like!
Corny Corn Bread (or Muffins!)
Ingredients
- 1 cup flour
- 1 cup corn meal
- 4 tsp baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
- 2 eggs, lightly beaten
- 1 cup milk
- 3 tbsp butter, melted
- 15 ounces canned corn (or fresh!)
- 1/4 cup buttermilk
- A pinch of baking soda
Instructions
- Preheat an oven to 425 degrees.
- Combine flour, corn meal, baking powder, salt and sugar in a small bowl.
- In a separate bowl, combine eggs, milk, melted butter, corn, buttermilk and baking soda.
- Fold the wet ingredients into the dry and stir until just combined
- Heat a cast iron skillet on the stove top with a tablespoon of canola oil, crisco or butter. Pour batter into the skillet and back in the oven for 35 minutes.
- For muffins, line a muffin tin with liners and evenly distribute the batter. Bake for 20-25 minutes