Four Bean Chili With Blue Cheese Cornbread Croutons Recipes

DEBDOOZIE'S BLUE RIBBON CHILI

Steps:

• In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
• Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

FOUR BEAN CHILI

Steps:

• Brown the ground beef or ground turkey over medium heat; drain off fat, and rinse in warm water.
• In a large pot, combine the meat and all remaining ingredients, bring to a simmer over low heat.
• Cook, stirring every 15 minutes for 2 1/2 hours.
• *Notes-Top chili with cheese, onions and sour cream.
• For less heat omit jalapeño peppers.
• All ingredients can be put in a crock pot and cooked throughout the day.

BLACK BEAN CHILI WITH CORNBREAD CRUST

Steps:

• Preheat oven to 375 degrees.
• Heat oil in a large skillet.
• Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
• Stir in remaining chili ingredients and bring to a boil.
• Reduce heat and simmer for about 10 minutes until chili is thickened.
• While chili is simmering, prepare cornbread.
• Combine dry ingredients in a medium sized bowl.
• Add cheese and mix well.
• In a small bowl, combine wet ingredients and stir well.
• Add to dry ingredients and stir just until combined.
• Spray a 10X10 casserole dish with spray oil.
• Pour chili in prepared dish.
• Pour cornbread batter over top.
• Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
• Cool for about 5 minutes and serve with sour cream and salsa, if desired.

FOUR-BEAN CHILI

Steps:

• For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
• Serve the chili with the toppings bar.

FOUR BEAN CHILI WITH BLUE CHEESE-CORNBREAD CROUTONS

Steps:

• For chili:.
• Place a large stockpot over medium high heat and heat the olive oil.
• Add the onions, red bell pepper, garlic, chile peppers, and jalapenoes.
• Cook, stirring, until the onions begin to turn translucent, about 5 minutes.
• Add the tomatoes, cumin, chili powder, Great Northern beans, black beans, kidney beans and pinto beans.
• Stir together.
• Pour in the chicken stock and juice.
• Stir well.
• Add the red pepper flakes and salt and pepper to taste.
• Turn the heat to medium-low and cook until the chili is hot throughout, 30 to 45 minutes.
• For Blue Cheese-Cornbread Croutons: [Make while chili is cooking for 30-45 minutes on medium low].
• Preheat the oven to 425.
• Grease a baking pan or cast iron skillet.
• Prepare the cornbread mix according to package directions.
• Stir in the blue cheese.
• Take care not to overmix.
• Pour the mixture into the prepared backing pan or skillet.
• Bake in the oven until golden brown, about 15-20 minutes, dependeing on the package directions.
• Remove from the oven and cool on a rack.
• When cool, cut the cornbread into oversize cubes of about 1 and 1/2 to 2".
• Drizzle the cornbread cubes with olive oil and place on a baking sheet.
• Toast in the 425 oven until golden brown and crispy, about 6-8 minutes.
• Season the croutons with salt and freshly ground black pepper to taste.
• When cool, store in a resealable plastic bag in the refrigerator until ready to use.