Homemade Cornbread

I love making cornbread in my cast iron skillet. I favor this recipe: http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread/ But I heat the skillet up in the oven, melt the butter in the pan and add it to the bowl of ingredients so the skillet is well greased, then you pour the batter in the hot skillet. Only takes about 20 minutes to cook.

Ingredients:

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

 

Homemade Chili

Tonight I decided to try my hand at homemade chili. I’ve made veggie chili before but not really a meaty one and that was the craving today. So I started with the Basic Chili recipe from America’s Test Kitchen (it’s in my cookbook, but I can’t find it on the website), and then added my own twist. Here’s how it went together:

  • 1.5 pounds of lean ground beef
  • 1 onion
  • 1 red bell pepper
  • 1 poblano pepper
  • 1 Anaheim chile
  • 4 cloves of garlic
  • 1 can of diced tomato
  • 1 small can of tomato paste
  • 1 can of kidney beans
  • Chili powder
  • Cumin
  • Oregano
  • Red pepper flakes
  • 2 Chipotle peppers in Adobo sauce
  • 2 tbs of maple syrup
First I chopped the onion and sauteed it in a bit of olive oil. (I seasoned with salt and pepper after every major ingredient went in.) Then I added all of the peppers and seasonings to toast in the oil. Then I added the garlic and tomato paste to concentrate the flavors. Next I added half of the ground meat and cooked until it started to brown, then I added the second half. After the meat was no longer pink, I stirred in the tomatoes and the rinsed kidney beans. Bring to a boil, then turn heat down to low and simmer with the lid on for 1 hour, stirring occasionally. Then remove the lid and cook for another hour, add liquid if it starts to stick to the bottom of the pot. Toward the end I started to feel like the flavors needed to deepen and be a bit smokier, so I added the minced chipotles in Adobo and the maple syrup, which really seemed to round out the chili nicely and helped kick up the spice a bit. I will also note that you need to add quite a bit of chili powder, probably near 1/4 of a cup, but I added it throughout the cooking process and kept tasting along the way.
Christopher thinks that this would be a good recipe for leftover brisket. I’ll have to remember that.