Darn Good Chili

Darn Good Chili

 

 

Ingredients

• 1 pound ground beef
• 1 large onion, diced
• 1-2 jalapeno peppers, seeded and chopped
• 16 oz bag of dried kidney beans, soaked overnight
• 2 (14 oz) cans tomato sauce
• 2 (14 oz) cans petite diced tomatoes
• 1 can Campbell’s Condensed Tomato Soup (do not add water)
• 1 cup water
• 2 tablespoons masa harina
• Sour cream
• Cheddar cheese, shredded
• Chili Seasoning Mix:
• 2 tablespoons flour
• 3 tablespoons chili powder
• ½ teaspoon crushed dried red pepper (or cayenne pepper)
• 1 teaspoon sugar
• 2½ teaspoons salt
• ½ teaspoon dried minced garlic (or 1 teaspoon fresh)
• 2 teaspoons cumin
• 1 tablespoon beef bouillon granules
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• Cayenne pepper (according to desired heat level)

Instructions

1. Heat some oil in a large Dutch ovenand brown the ground beef, adding the onions and jalapeno peppers while the beef is still a little pink. Cook until the onions are tender and transparent. Combine the chili seasoning mix and add it to the ground beef and onions. Stir to combine.
2. Add the remaining ingredients (except for the sour cream and cheddar cheese), bring to a boil, reduce the heat to low and cook until the beans are tender, or about one hour, stirring occasionally to prevent bottom from burning. Add more chili powder and salt to taste.
3. Serve with a dollop of sour cream and some shredded Cheddar cheese along with cornbread. See recipe below.
4. Note: Chili is often best reheated the following day after the ingredients have had time to thoroughly blend. Great make-ahead meal.

 

Darn Good Cornbread

Ingredients

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Directions

1.  Preheat oven to 400 degrees F.  In a bowl, combine the cornmeal and milk and let it stand for a few minutes.  Grease a 9×13 inch baking pan or prepare a muffin pan.

2.  In a large bowl, combine the flour, baking powder, salt and sugar.   Add the flour mixture to the cornmeal mixture.  Add the eggs and oil and mix until smooth.  Pour the batter into the greased pan or muffin tins.

3.  Bake for 30 to 35 minutes if using the 9×13 pan (or until a knife inserted into the center comes out clean), and for 13-15 minutes if making muffins.