Hello Friends! Today Fall is in the air. I’m sharing my fabulous, oh so easy, chili and cornbread recipes. It’s the perfect dinner on these cool fall nights. It’s also a great recipe for when you’re watching football, or hosting a fire pit with family and friends. I’m going to share two different ways to make both. The chili is BEST when we have leftover smoked brisket to add, but it’s still delicious even when you don’t. My recipe for buttermilk cornbread is the perfect compliment to your chili, and I have a twist to kick it up a notch! Happy Fall cooking y’all!! Cheers!
Deb’s Kickin Chili:
- 1 lb mild pork sausage
- 2 lbs ground beef (*alternative-substitute the ground beef with 1-2 pounds of smoked brisket cubed)
- 1-2 cans darn red kidney beans
- 1 can v-8 juice
- 1 can beef broth
- 1 can rotel chili fixin tomatoes
- 2-15 oz cans diced mild tomatoes for chili (I use brooks or hunts)
- 2-15 oz cans tomato sauce for chili (again I use brooks or hunts)
- 1 large diced onion
- 1 can of water (use the 15oz tomato can)
- 3 Tbsp chili powder
- 1 Tbsp dried oregano
- 2 tsp minced garlic
- 1 to 2 Tbsp beef stock base (I use better than bullion) (If I’m using brisket I only use 1Tbsp)
- 1 generous shake of granulated garlic (about 1 tsp)
- 1 Tbsp dried onion flakes
- 2 Tbsp sugar
- 1 tsp freshly ground black pepper
- 1 tsp kosher salt (but always taste it to make sure it’s well seasoned)
Brown the ground sausage and ground beef and drain. Dice the smoked brisket. Add the meat to a large soup pot and add in all of the other ingredients. Bring the mixture to a boil, then reduce heat and simmer for a least 1 hour, 3-4 hours is ideal, the longer the better. It can also be put into a crock pot on low and simmer all day. You can adjust the spice by using hotter sausage, tomatoes that are medium spiced instead of mild, or by adding jalapenos and red pepper flakes. Serve with sharp cheddar cheese and sour cream. We also love to eat it with scoops corn chips!!
Buttermilk Corn Bread: Courtesy of Allrecipes
- 1/2 cup melted butter
- 2/3 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup flour ( I use gluten-free flour often and it’s perfect)
- 1 cup yellow cornmeal
- Deb’s additions-1/2 cup shredded sharp cheddar cheese and 1/8 cup diced jalapenos (optional) *see instructions for this below.
Preheat the oven to 375 degrees. Grease an 8 inch square pan or a 12 muffin tin. Melt the butter and add it to a large mixing bowl. Mix in the sugar. Add in the eggs and mix well with a whisk. Add in the buttermilk, the baking soda, and the salt. Mix well. Add in the flour and the corn meal. Whisk until it is incorporated. Pour batter in the prepared pan, or muffin tin. Here is where I vary the recipe. I scoop six plain muffins into the pan, then I add the cheese and jalapenos to the remaining batter. Then I scoop six jalapeno-cheddar muffins as well. If you want to make the entire batch jalapeno-cheddar, double the cheese and diced jalapenos. If baking in a square pan, bake for 30-40 minutes. If baking muffins, bake for 20-25 minutes, until golden brown and a cake tester comes out clean. Serve with butter and honey. Enjoy!!