Chili

December 1, 2019 · by · in Blog

Ever heard of the Hooten Hallers? Well- me neither, until I went to a small venue concert where they were playing in a DC basement. Who knew they sent out their own secret recipes in their fan e-newsletters?

It’s a good time of year to cook a pot of chili, while it’s rainy and cold outside, while you  get to sit inside watching your favorite football team or a Hallmark Christmas movie. I tried this one and it’s a winner!! You can sign up for their newsletter, too!
Andy’s Cornbread and Chili

This is not a chili that takes a million years, or an ideological purist’s chili- but an easy, quick chili for the cold nights to come. Enjoy!

Chili:
1 lb. Ground Beef
1/2 lb Ground Pork Sausage
1 Yellow Onion, chopped
4 cloves Garlic, minced
2 tbs Chili Powder
1 tsp Cumin
2 tsp Salt
1 Jalapeño, finely chopped
1/3 cup Chicken Broth
1 15 oz can Kidney Beans
1 15 oz can Pinto Bean
1 28 oz can Fire Roasted, Crushed Tomatoes

Brown the ground beef and pork and add to a large pot. Using the same skillet, sauté the onions, garlic, and jalapeño until the onions are caramelized.

When those onions are lookin’ good, pour the chicken broth into the skillet and scrape any fun little tasty bits from the bottom of the pan. Pour everything into the larger pot with the meat.

Bring the larger pot up to medium high temperature and add the rest of the ingredients except for the beans. Bring the pot up to a light boil and then reduce to medium low and allow it to simmer at least 30 minutes.

Drain and rinse the canned beans, add to pot. Simmer another 30 minutes or so.

Serve and top with shredded cheese, as desired.

Cornbread:
4 Tbsp butter, melted
1/2 cup Jalapeño, finely chopped
1/2 cup whole Corn Kernels
1/2 cup Shredded Cheddar
1 Tbsp Vegetable Oil
1 C Cornmeal
1 C Flour
1 1/4 tsp Baking Soda
1/2 tsp Salt
1 tsp Chili Powder
3/4 cup Plain Yogurt
1/2 cup Milk
1 Egg

Preheat oven to 420 degrees. Add vegetable oil to a small (8-10”) cast iron and stick it in the oven to preheat.

Thoroughly mix dry ingredients in a large bowl. Set aside.

Mix egg, yogurt, and milk thoroughly and whisk into the dry mixture.

Once that’s mixed, add corn, jalapenos, cheddar, and melted butter. Whisk to combine.

Remove cast iron from oven (careful- it’s hot!) and pour in the cornbread mixture, smoothing the top as desired.

Bake 18-22 minutes, or until a toothpick or fork inserted at the cornbread’s deepest point comes out clean.

Let the cornbread rest while your chili is still simmering- if you attempt to cut it too soon it will lose structural integrity.

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