Sunday, October 30, 2011

Cold weather cooking - chili and cornbread

Autumn dinner = chili.
This isn't a traditional texas chili, or a classic recipe in any way. This is the way I've been making chili for a couple years and its really tasty.

Smokey Chili with Zucchini and Red Pepper
1 1/2 lbs lean or extra lean organic ground beef or 2 packages of veggie ground round
1 onion, chopped
1 red pepper, chopped
2 28oz tins of diced tomatoes 
1 28 oz tin of kidney beans, drained and rinsed
1 zucchini, chopped
2 cloves garlic, finely chopped
1 tbsp tomato paste
1 tbsp fresh oregano or 1tsp dried oregano
1 tbsp honey
1 tsp salt
1/2 tsp each of smoked paprika, chipotle chili, ground cumin, ground coriander
hot sauce to taste - I use a few big splashes of Frank's Red Hot and a couple dashes of Tabasco
salt and pepper to taste 

In a heavy bottomed pot, brown ground beef over medium heat for 5-10 minutes. Add onion and red pepper and saute for 5 minutes. Add diced tomatoes and let simmer for 15 minutes. 
Add beans, zucchini, garlic, tomato, oregano, honey, salt and spices. Simmer for 25 minutes, season with hot sauce, salt and pepper to taste.
Serve with chopped green onions, grated cheese and a big old piece of cornbread!

Speaking of cornbread ...

Here's my recipe, it's made with yogurt which keeps it nice and moist.

1 cup flour
1 cup corn flour
1/8 cup sugar
1/2 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Mix the dry ingredients together. In a separate bowl combine:

1 egg
1 cup plain yogurt
1/3 cup milk
1/4 cup melted butter

Stir the two mixtures together, then pour into a buttered 8" pie plate. Bake at 400° for 20-25 minutes.

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