-
ODT Gun Show & Swap Meet - May 4, 2024! - Click here for info
Scratch meal for Wes and I
- Thread starter DinkyDau
- Start date
I’m all about beans in chili, with chunks of meat. But I must ask, WTF is “sweet” cornbread?? That’s an abomination….
That's for folks got what you call munny.
Not to hijack DD's thread but I made this tonight and it's very good.
I didn't even go to the store, I had all this in the kitchen.
Ingredients
2 tablespoons oil/butter (optional – substitute bacon drippings)
1 large yellow (Spanish) onion -diced
3 cloves garlic diced
2 pounds ground beef/chuck
5 tablespoons chili powder
4 tablespoons ground cumin
4 tablespoons granulated sugar
4 tablespoons tomato paste
2 tablespoon garlic powder
3 teaspoons salt (optional, just as good without added salt)
11 teaspoon ground black pepper
2 1/2 cups beef broth
1 (28 oz.) crushed tomatoes w/juice
2 (16 oz.) can small red beans, drained and rinsed
2 (8 oz.) can tomato sauce
2 teaspoons chopped chipotle peppers (La Costeña)
Instructions
Add the olive oil to a large soup pot (5-6 qt min) and place it over medium-high heat for two minutes. Add the onion and garlic. Cook for 5 minutes, stirring occasionally.
Add the ground beef/chuck to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
Add the broth, crushed tomatoes (with their juice), drained/rinsed beans, chipotle peppers and tomato sauce. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
I didn't even go to the store, I had all this in the kitchen.
Ingredients
2 tablespoons oil/butter (optional – substitute bacon drippings)
1 large yellow (Spanish) onion -diced
3 cloves garlic diced
2 pounds ground beef/chuck
5 tablespoons chili powder
4 tablespoons ground cumin
4 tablespoons granulated sugar
4 tablespoons tomato paste
2 tablespoon garlic powder
3 teaspoons salt (optional, just as good without added salt)
11 teaspoon ground black pepper
2 1/2 cups beef broth
1 (28 oz.) crushed tomatoes w/juice
2 (16 oz.) can small red beans, drained and rinsed
2 (8 oz.) can tomato sauce
2 teaspoons chopped chipotle peppers (La Costeña)
Instructions
Add the olive oil to a large soup pot (5-6 qt min) and place it over medium-high heat for two minutes. Add the onion and garlic. Cook for 5 minutes, stirring occasionally.
Add the ground beef/chuck to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
Add the broth, crushed tomatoes (with their juice), drained/rinsed beans, chipotle peppers and tomato sauce. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Sorry, but up around here cornbread ain’t supposed to be “sweet”
Dang fine looking chili though, with some buttermilk cornbread!
I agree, but danged if the wife didn't put sugar in the last batch. And it was good......
20th generation Ga boy from a long line of hillbillies and rednecks cornbread is good both ways!
LoL, mine did the same thing last week. Said she scraped most of out before mixing it in. Said she got the jugs mixed up, understandable as many as she has.I agree, but danged if the wife didn't put sugar in the last batch. And it was good......
As sweet as it is I can never let her reload though.
I understand.......
