Tuesday, August 21, 2012

Chili and Cornbread

It's that universal meal that seems to just find a way to be a staple of meat-eaters and vegetarians alike. CHILI. The little ditty did, in fact, get it right: "Beans, beans the magical fruit, the more you eat the more you toot, the more you toot, the better you feel, so let's have beans for EVERY meal!"

So let's talk about beans. Either you love 'em or you hate 'em. Or you, like me, are on a journey towards loving them after a long journey of hating them. The first positive things I found out about beans are:

  1. the fiber. Some types can have as much as 8 grams of the satisfying stuff!
  2. the protein. 6 grams or so for a veggie-ish food? Not bad, beans, not bad.
  3. the versatility. Some beans, like white beans, can even be mashed up in desserts or in cookie dough for a nice boost and a very silky texture. Who would ever have guessed?
Beans. That's about all I have to say on that front. Except, maybe, that they go incredibly well with...
For Which I Tweaked Indian Head's Cornbread Recipe! (With Rosemary, Cheddar, and Olive Oil!)

1 Cup Yellow Cornmeal
1 Cup White Flour
2 T. Sugar
2 tsp. Salt
3 tsp. Baking Powder
2 tsp. Rosemary
1/4 Cup Extra Virgin Olive Oil
1 Cup Milk
1 Egg, Beaten
1/3 Cup Grated Sharp Cheddar Cheese

Preheat oven to 425 degrees. Mix together all dry ingredients. In separate bowl, mix together wet ingredients and cheese. Pour wet ingredients into dry and combine until just mixed. It should still be a little lumpy. Pour into greased 9x9 pan and bake 20-25 minutes. ENJOY!
You can even kind of see the little rosemary bits!
AND NOW.....THE COMPLETELY XC Kitchen Made Recipe for

SARAH'S SUPER CHILI! (to be served with said cornbread)
*The one sad note about this is that I never got to eat it. Because I was making dinner for my family, my Dad wanted me to use up the leftover pork and ham from our fridge. THUS, it is not vegetarian :(  *

1 Lb. Dried Black Eyed Peas, Rinsed
6 Cups Water
1 tsp. Garlic Powder
2 tsp. Curry Powder
1/4 tsp onion powder
1/2 tsp. cumin
Pinch Mustard
1 tsp. Coriander
Pinch Turmeric
1 Onion, Chopped
1 Tomato, Chopped
1/2 Head Cauliflower, Chopped
4 oz Cooked Ham, Chopped
6 oz Cooked Pork Loin, Chopped
1/2 Cup Ketchup
2/3 Cup Hickory BBQ Sauce
1 Dried Poblano Chili
Salt and Pepper to taste

  1. Simmer beans in water over medium heat with all spices for 1-2 hours until soft.
  2. Add chopped vegetables (I would probably even add about 2 chopped carrots) and continue simmering, now on low heat, until they get soft (another 30 minutes or so.)
  3. Remove from heat and let stand in fridge for 1 day or overnight to thicken.
  4. Return to stove at medium heat and add remaining ingredients. Remove the chili when it is soft and begins to 'wilt' in the mixture. You may want to vary the amount of ketchup, meat, and BBQ sauce because I was eyeballing it. If you want it spicier, add another chili pepper. If you want it less sweet, add more ketchup and less BBQ sauce. It's up to you.
You know what comes next.... ENJOY!

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