TWO-MEAT CHILI
I think I have more chili recipes than I know what to do with. My husband and I both love chili so I am always looking for new twists on it. I came up with this recipe using a pound of ground pork and ground beef but you can play with what kinds of ground meat you use (or you can just one 2 pounds one jsut onekind if thats all you have.) Toss on your favorite toppings with a nice warming bowl of chili. This makes a large pot but leftovers freeze well and are a great way to stretch a dime.
Provided by Maiden77
Categories Beans
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot heat oil and add in the onions and bell pepper, cook until softened. Add in the jalapeno and cook 2 or 2 minutes before adding in the garlic. Cook until the garlic is fragrant, about a minute.
- Add the pork and beef to the pot and cook, breaking up the meat, until no longer pink. Combine the tomato paste, chipotle, chili powder, cumin, oregano, and cayenne to the meat and continue to cook 4 to 5 minutes. The seasoning should completely coat the meat and be fragrant.
- Poor in the beer and bring to a simmer, allowing the bear to reduce for 2 or 3 minutes.
- Stir in the tomato puree, diced tomatoes with their juice, and beans with their liquid. Allow to simmer, uncovered, for at least 30 minutes. Salt and pepper to taste before serving.
Nutrition Facts : Calories 673.2, Fat 23.2, SaturatedFat 7.2, Cholesterol 77.8, Sodium 419.9, Carbohydrate 76.2, Fiber 22.9, Sugar 13.6, Protein 42.7
CORNBREAD WITH SCALLIONS - CORNBREAD
Make and share this Cornbread With Scallions - Cornbread recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 50m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F
- Place a 10-inch cast-iron skillet in the oven to heat.
- In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper.
- In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil.
- Add the wet ingredients to the cornmeal mixture and whisk just until combined.
- Stir in the scallions.
- Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat.
- Pour the batter into the skillet and bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly, then turn the corn bread out onto a plate. Invert it onto a rack to cool.
- (OR serve the corn bread hot from the skillet.).
Nutrition Facts : Calories 272, Fat 12, SaturatedFat 2, Cholesterol 54.8, Sodium 424.1, Carbohydrate 35.3, Fiber 2.1, Sugar 6.9, Protein 6.5
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