Wednesday, February 18, 2009

Recipe of the week: Sweet Cornbread with Spicy Chili

Sweet Cornbread

  • 1 1/2 cups flour
  • 1 1/4 cups stone ground cornmeal
  • 2 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1/4 cup honey

Heat oven to 425°. Grease a baking pan with butter or baking spray.

Combine the flour, cornmeal, baking soda, baking powder, and salt in a large mixing bowl.

In another bowl, whisk the eggs with the buttermilk, butter, and honey. Pour

the egg mixture into the dry mixture and stir just until combined. Pour into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Spicy Red Hot Chili

This chili has quite a kick and it goes perfectly with the sweetness of the cornbread. But if you can't handle too much spice cut out most of the jalapeno and/or chipotle peppers.

  • 1 pound of lean ground turkey or beef
  • 1 can of pinto beans
  • 1 can of kidney beans
  • 1/2 of a 12 oz can of tomato paste
  • 2 tsbp of chopped fire roasted jalapenos (canned)
  • 2 chipotle peppers in adobo sauce (canned)
  • 1 tsp of cumin
  • 1 tsp of oregano
  • 1 tsp of chili powder
  • 1 tbsp of salt
  • 2 tbsp of cayenne pepper
  • 1 whole onion chopped
  • a few garlic cloves chopped
  • 2 tbsp vegetable oil
  • 1 can of beer
  • Grated sharp cheddar cheese (for garnish)
  • Chives (for garnish)
  • Sour cream (for garnish- optional)

Heat the vegetable oil in a pot. Place the chopped onion and garlic and one tbsp of cayenne pepper into the oil. Mix around and let brown (about 3 minutes)

Put in the turkey or beef and let brown (around 5 minutes) Add the salt, the second tbsp of cayenne pepper, the oregano, the chili powder, cumin to the turkey. Mix around, breaking up the meat.

Once it is browned add the tomato paste, beans, chipotle peppers and jalapenos, stir and let mix in for a few minutes

After that add a can of beer (the malt in the beer brings out the flavor in the chili---use a dark beer for beef)

Cover and let simmer for 20-30 minutes to let the flavors meld. Serve with sharp cheddar cheese and chopped chives on top.

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