Now that I am officially only a few radio ads away from the end of political season I thought it was time to start posting again. Though I have been baking and cooking over the last month, that is where my energy for non-work things that don’t involve alcoholic beverages end. Sad, but true.
So to kick-off the blog restart here are some recipes for chili and corn bread! The chili comes from me playing with/combining my favorite things from other chili recipes into one. I used ground turkey and beef broth, but if you are a vegetarian, simply subbing vegetable broth and tofu could work great! The corn bread is a favorite recipe of mine, and is definitely not a sweet version, so I usually top mine with some homemade honey butter.
To start spray a large skillet with cooking spray and add in onions, shallots and sugar, and cook for about 5-10 minutes until the onions are nice and caramelized then add in the green pepper and stir frequently so everything doesn’t burn. Feel free to use red or yellow peppers here. They tend to give me heartburn, because I am really a 75-year-old woman, unfortunate, yet true.
Once cooked, put the onion and pepper mixture in a large dutch oven or soup pot. Then re-spray the skillet with cooking spray, and add in the ground turkey and garlic, cooking until done.
Add the turkey to the pot, along with the corn and black beans and spices.
After stirring until everything is well combined, add in the tomatoes and broth and stir. Let everything come to a boil then reduce to a simmer, covering partially with a lid.
While your chili is cooking, start the corn bread! Pre-heat your oven and spray a square baking dish.
Then in a large bowl combine the dry ingredients: cornmeal, flour, baking powder, salt and baking sod. Whisk together with a fork, then make a well in the center.
In a smaller bowl, whisk together the wet ingredients: buttermilk, corn, egg whites and oil.
Combine the wet ingredients with the dry by pouring the mixture into the well, then stir until combined.
Pour into your baking pan and smooth the top.
Bake the bread for 20 minutes, or until a toothpick inserted into the center comes out clean!
Cool on a wire rack for about 10 minutes, then cut into squares to serve with your chili!
The chili should be done simmering, right about the time that your cornbread is done cooling.
Remove the honey butter from the fridge and serve with the bread for a complete meal.
This meal would be great for a Saturday or Sunday football game-watching party! (Packers or Badgers preferably.) You can cook it up before your guests arrive, so the chili is finishing simmering as the corn bread is cooling! The chili is a bit spicy, and you can cut that down or make it even more by adjusting the amount of chili pepper you use. Or just serve with some cold beer, which I’ve found always helps with the heat of spicy things ;)!
Spicy Turkey and Black Bean Chili (own recipe)
1 yellow onion, diced
1 shallot, diced
1 tsp sugar
1 green pepper, diced
1 lb ground turkey
3 garlic cloves, minced
1 14-oz can black beans, drained
12 oz sweet corn, frozen & steamed
1 Tbsp ground chipotle chili pepper
1 Tbsp ground chili pepper
1 tsp oregano, dried
1 tsp salt
2 tsp cumin
1 tsp coriander
28 oz can tomatoes, diced
1 ½ cup broth (beef if you are adding the turkey, vegetable if you want to make it vegetarian!)
Spray a large skillet with olive oil cooking spray and heat.
Add in onions, shallots and sugar. Cook 5-10 minutes until caramelized, add in green pepper and cook for another 5 minutes. Stirring occasionally so everything doesn’t burn!
Transfer to a large dutch oven pot or large sauce pan.
Re-spray the skillet, then add in the turkey meat and garlic, cooking until browned. Sprinkle with salt if you want. Once fully cooked, drain any excess fat, then add the meat mixture to the large pot.
In the pot, add the black beans, corn, and spices. Mix everything together until coated with the spices.
Add in the tomatoes and broth. Bring everything to a boil.
Reduce to a simmer, then partly cover with a lid for 30 minutes.
Serve with sour cream, cheddar cheese, scallions, whatever you want!
Yields 6 servings.
1 cup uncooked yellow cornmeal
1 cup all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup buttermilk
2 large egg whites (feel free to use egg white substitute)
2 tsp oil, corn or vegetable
8 tbsp light butter
3 tbsp honey
Pre-heat your oven to 400° and coat an 8-inch square pan with cooking spray.
While the oven is preheating, soften the butter in the microwave, add the honey and stir until combined. Return to the fridge to set while the cornbread cooks.
Combine the cornmeal, flour, baking powder, salt and baking soda in a large bowl and mix well until combined with a fork. Make a well at the center of the mixture and set it aside.
In a smaller bowl, combine the buttermilk, corn, egg whites and oil.
Add the liquid mixture into dry ingredients, pouring it into the well you made, then stir until well mixed.
Pour the batter into the baking pan and smooth the top.
Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
Cool the bread on a wire rack for about 10 minutes before serving.
Yields 8 servings.