Now that it’s cold and we are in the midst of winter season, I was thinking about these two recipes. Whenever it’s cold I want to eat stick to your ribs food that can be made and eaten for several serving periods throughout the day. These are great for gatherings and large groups of people. Bring this to the tailgate or the family holiday pot luck dinner….Enjoy and good eats!
Six Bean Beef Chili
- 1 t. canola oil
- 3 garlic cloves, minced
- 1 large onion, coarsely chopped
- 1 Cup Cremini (baby Portobello) Sliced Mushrooms or Button mushrooms
- 2 Ground Beef (lean) (you could use ground turkey)
- 2 T. chili powder
- 1 t. Cumin
- 2 T. tomato paste
- 1 t. dried oregano
- 1 t. kosher salt
- 1⁄4 t. cayenne
- 1 16oz. can black label San Marzano Whole Tomatoes
- 2 red bell peppers, finely chopped
- 1 16oz. can Six Bean Medley, drained and rinsed
- 1⁄2 cup sour cream
- 1⁄4 cup chopped chives or scallions
- Heat a large pot over medium. Add oil, then garlic, onion and mush- rooms. Cook until onion and mush- rooms start to soften, about 3 min. crumble in meat. Stir in chili pow- der, tomato paste, dried oregano, salt and cayenne. Using a fork, stir frequently to break up meat. Cook 3 to 5 min.
- Add tomatoes and break them up into small pieces with a wooden spoon. Stir in peppers. Reduce heat to medium-low. Simmer, covered, until peppers are tender, 10 min. Stir in beans until warmed through, 2 more min. Spoon chili into bowls. Top with sour cream, cheese and chives.
Roasted Poblano and Aged Cheddar Cornbread
- 1 T. bacon drippings
- 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 T. sugar (optional)
- 1 egg (optional)
- 1 1/4 cups buttermilk
- 6 T. unsalted butter, melted
- ¼ cup Poblanos roasted, seeded and chopped
- ¼ cup aged white cheddar grated
1 Preheat pan with bacon drippings: Put the bacon drippings in a 9 or 10-inch cast iron skillet and put the skillet into the oven. Then preheat the oven to 400° with the skillet inside. (If you don’t have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)
2 Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.
3 Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.
Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
4 Rest bread in skillet, then serve: Let the bread rest for 10-30 minutes in the skillet before cutting it into wedges and serving.
To avoid burning your hand because you’ve forgotten the pan is hot, I recommend placing a pot holder on the pan’s handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.