Winter Chili and Cheddar Jalapeño Cornbread
I love chili! Here's a winter recipe to warm you up as you gather around the
table with others.
There are so many different Chili recipes. This is my version during
the winter season. I’ve modified it slightly from my first recipe in my
Cookbook ‘Short and Simple Recipes’. I like a chicken version during early
spring or fall. Add more or less heat depending on your liking. I typically
do not prefer kidney beans but they fit in this recipe perfectly as well. I
hope you enjoy this version and it keeps you warm during this chilly season.
1 pound beef round (or other per your preference), fat trimmed, cut into bite size pieces
1 Tbs Flour
4 Tbs Olive Oil
1 ½ pound good Ground Beef
1 Large Sweet Onion, chopped
3 Carrots chopped
1 Jalapeno pepper, chopped
½ Green Pepper chopped
4 tsp minced Garlic or 4 cloves chopped
8 oz Corn, frozen, or 1 can Corn
3 cans (14.5 oz) can Black Beans, drained
2 can (14.5 oz) can Pinto Beans, drained
Salt and Pepper
2 cans (14 oz) Diced Tomatoes
1 can (14 oz) Tomato Sauce
¾ cup Beef Stock
1 Tbs Cumin
2 Tbs Chili Powder
1 tsp Paprika
1 tsp Dried Oregano
1 tsp Italian seasonings
½ tsp Nutmeg
1 Tbs brown sugar
Dash of Red Pepper Flakes
Optional and Garnishes:
1 tsp Lemon Zest
Green Onions chopped
Bunch of Cilantro, chopped
Cheddar Cheese shredded
Heat a large dutch oven or heavy pot over medium heat and add about 2 Tbs of Olive Oil . Season beef round with salt and pepper and toss in bowl with the flour to coat. Add beef to dutch oven and cook til brown on all sides for about 3 minutes. If needed, cook half of the beef then the other half so not to over crowd the meat. Remove meat and place in a bowl. Season ground beef with salt and pepper and add meat to heated Dutch oven and cook til done. Remove and place in bowl with the beef round meat.
Add 2 Tbs of Olive Oil to dutch oven and heat over medium heat and add onions, green pepper and carrots and sauté til just tender and the onions are translucent, about 3 – 5 minutes. Add garlic, jalapeno, oregano, cumin, chili powder, nutmeg, red pepper flakes and italian seasoning til all mixed together. Add cooked meat, the black beans, pinto beans and corn, can of diced tomatoes with juice and tomato sauce. Stir all ingredients til mixed together. Add beef stock (more or less depending on thickness of chili or preference) and incorporate into the chili. Add additional Salt and Pepper and seasonings to taste. If desired add lemon zest.
Simmer Chili over heat for about 1 – 2 hours so all the flavors from the cooked vegetables, seasonings and meat in the Dutch oven are mingled and combined throughout the chili.
Serve with your favorite garnishes and / or Cheddar Jalapeno Corn Bread. Gather around the table and Enjoy.
Cheddar and Jalapeno Cornbread
Cheddar and Jalapeno Cornbread
3 cups all-purpose Flour
1 ½ cups Yellow Cornmeal
¼ cup sugar
3 Tbls Baking Powder
2 tsp salt
2 ¼ cups of Milk
3 large eggs, slightly beaten
2 sticks un-salted Butter, melted
2 ½ cups grated Cheddar Cheese
½ cup green onions chopped
1 large Jalapeno pepper, seeded and minced
Pre-heat oven to 350. Grease a 9 x 13 inch baking pan or dish.
Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.
In another bowl, combine eggs, milk and butter. Then stir in the wet ingredients into the dry until all dry ingredients have been incorporated into the wet. Be sure not to over mix. Mix in 2 cups of the grated cheddar cheese, green onions and jalapeno and allow the mixture to rest for a few minutes.
Pour batter into the prepared pan, smooth and even out the top and sprinkle the remaining cheddar cheese on top. Bake for about 30 – 35 minutes until a toothpick comes out clean. Remove from oven, cool and cut into squares. Serve warm with butter or soften cream cheese. The cornbread goes wonderfully well with chili or other hearty dish or for breakfast with a dollop of ricotta cheese, ham and arugula.
Gather around the table and enjoy!
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All Recipes © 2018 Amy Roloff’s Little Kitchen