Red Bean Chili and Cornbread
August 22, 2011 § Leave a comment
Chili isn’t exactly the type of food you think of in the summer months. This stick-to-your-ribs dish is far better for the cold winter months and gloomy grey days, but what is a girl supposed to do when she has a craving. So yes, we ate chili in the middle of the summer, while the sun was shinning and the temperature was rising. We also happened to eat it for three days straight–until there wasn’t any left. I guess it didn’t turn out so bad. In fact, I’m looking forward to having it again soon.
There might be a millions ways to make chili–I happened to choose one recipe from epicurious fairly arbitrarily. I added some things here and there and I was quite happy with the results. Only thing I’d probably change was the level of heat. It could use a few more spicy peppers to kick it up a notch. Not a fan of spicy food? No problem, just skip the jalapeños but stick with the chili powder because it gives the chili its signature flavor.
I forgot to mention that my camera is up and running again. Finally! Thank you to my mom for the early birthday present–wouldn’t have been able to afford the repair otherwise. It sure is nice to have my camera back. At the moment I have two pots bubbling away on the stove–recipes and pictures soon to come. Stay tuned.
Red Bean Chili
Adapted from Epicurious
For the Chili:
1 tablespoon olive oil
2 large onions (I used one yellow and one red), chopped
2 medium sized carrots, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/2 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 8oz can of tomato sauce
1 Bell pepper (any color), chopped
Salt and Pepper, to taste
Chopped green onions
Biscuits (recipe follows)
1 cup corn flour
2/3 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter, cut into small pieces
1/3 cup green onions, chopped
1-2 chipotle peppers, chopped
1 cup sour cream
For the Chili: Heat oil in heavy large pot over medium-high heat. Add onions and carrots; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, paprika, oregano and red pepper flakes, then mix in tomatoes with juices, beans, and tomato sauce; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. Add the chopped bell peppers at the end and adjust seasoning with salt and pepper. Serve with additional toppings (green onions, sour cream, cheddar) if desired.
*Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally
For the biscuits:
Preheat oven to 425°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the green onions, chipotles and sour cream until the mixture forms a sticky dough. Drop several tablespoons of the mix onto a baking sheet. Repeat until all the batter is used–this made me 6 large biscuits. Bake for 15 to 17 minutes, until golden on top.
*It would be nice to add some cheddar cheese to these biscuits, I just didn’t have enough to spare at the time.