Monday, November 15, 2010

Super Simple Chili with Super Simple Corn Bread

Looking for a quick, easy, make ahead dish? Plan to put this chili recipe on your menu. Preparation and assembly is quick and easy. Once assembled, the chili simmers for about an hour filling the kitchen with a divine aroma!

Serve with my recipe for Super Simple Corn Bread or if you prefer, tortilla chips are a complementing accompaniment and can be used as a dipping vessel. For extra yummy, authentic goodness, serve with sour cream, shredded cheddar cheese and fresh chopped white onion, buffet style.

Tidbits for perfection: I highly recommend using MUIR GLEN® Organic tomatoes. No synthetic pesticides, no chemical fertilizers, "just gorgeous tomato taste, true to nature."

1 pound ground chuck

1 medium onion, chopped

1 tablespoon chili powder

1 tablespoon OLD BAY® seasoning

¼ teaspoon garlic powder

1 teaspoon Worcestershire sauce

2 cups tomato sauce

Two 15-ounce cans kidney beans

One 16-ounce can whole tomatoes

In a large pot, over moderate heat cook the ground chuck. Add the onion and sauté until tender. Stir in the chili powder, Old Bay seasoning, garlic powder, Worcestershire sauce, tomato sauce, kidney beans and tomatoes. Cover, bring to a boil, reduce heat to medium–low and cook for 1 hour. Yield: 6 servings.

Super Simple Corn Bread

Mr. Fabulous and I love this warm from the oven flooded with butter and with a drizzle of honey. It's the perfect accompaniment for chili.

1 cup yellow cornmeal

1 cup white flour

⅓ cup sugar

2½ teaspoons baking powder

½ teaspoon salt

Preheat oven to 400°. Lightly oil a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.

1 egg, room temperature

1 cup buttermilk

3 tablespoons canola oil

3 tablespoons butter, melted

In a medium bowl, beat egg, add buttermilk, canola oil and melted butter. Add to cornmeal mixture. Gently combine until well blended. Transfer to baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Place oven temperature to broil and top brown corn bread. Watch closely so as not to burn. Yield: Nine 3-inch squares.