Saturday, March 1, 2014

Crock-pot Chili with Corn Bread Side

One of my all time favourite winter meals to warm up with is chili. I love to make it in the crock pot so all the flavors can meld together and make it even tastier. Cumin and chili powder are the usual spices I use to spice it up to have a nice taste, but use what ever is your go-to spices.

The skillet corn bread recipe I have been glued to now is by The Pioneer Woman. Its a new food to me, as it is not to big of a deal in Canada. Now that I have tried it, I do not think chili is complete with out it! Its so yummy and crumbles perfectly into chili. Oh gosh, you need to try it if you haven't already!

Here is my basic Crock-Pot Chili Recipe. It never turns out quite the same because I rarely put the same things in twice but this is always how it begins.

Basic Chili
1lb ground beef, cooked and drained (or ground chicken/turkey/pork, crumbled firm tofu, or nothing at all)
1 large onion, diced
2 cloves garlic, chopped fine
1 can diced tomatoes
1 can red kidney beans
1 can white kidney beans (I have replaced these with any other beans ie: chickpeas, pinto, lentils etc)
1 large can tomato sauce
2 cans of tomato soup
1 can sliced mushrooms, drained (or fresh if you have)
1.5 tbs ground cumin
1.5 tbs chili powder
salt and pepper
hot sauce to your spice level

optional ingredients I also like to add if they are on hand
1 chopped bell pepper (green, red, orange, yellow or mix them up)
2-3 stalks of celery, chopped
1 jalapeno pepper, seeds removed and chopped

Brown the ground beef in a fry pan along with the onion and garlic. Drain.

Place everything into the crock-pot and cook on high for at least 2 hours (low if you want to go longer)

Thats it! Now you can serve it along with this simple skillet corn bread recipe.

As said before its from The Pioneer Woman. Click here to check it out on her page.

Skillet Corn Bread by The Pioneer Woman

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening

Preheat the oven to 450 degrees F.

Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.

Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.

In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

I really hope that you enjoy this easy Chili recipe and give it a try.

By Mommy Melissa
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