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Chili & Cornbread!!! Oct 31 - Nov 8
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Joanne
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Joined: 11 Dec 2006
Posts: 4632
Location: Las Vegas, NV

PostPosted: Saturday 10-31-2009 7:15 am    Post subject: Chili & Cornbread!!! Oct 31 - Nov 8 Reply with quote

Hi all,

Here's thread where you can post your recipes, photos, and narrative about your chili and cornbread cooking. Get out there and get cook'n!!

Joanne
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mikeschn



Joined: 01 Nov 2007
Posts: 393
Location: Lake Orion, MI

PostPosted: Saturday 10-31-2009 8:04 am    Post subject: Reply with quote

As it turns out, this Halloween turned out the be the perfect day to try a new recipe. It was cold and windy and wet. So Chell brought home some sausage and ground beef. I looked for, and found all my secret ingredients, and whipped up a batch of chili, the likes of that I've never made before...

You can point the finger at the chocolate, or you can point the finger at the habanero sauce... either way, it was the most awesome chili I've made so far...

Before I give you guys my secret recipe, first let me share with you a sneak preview of the final result...



Mike...
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mikeschn



Joined: 01 Nov 2007
Posts: 393
Location: Lake Orion, MI

PostPosted: Saturday 10-31-2009 4:12 pm    Post subject: Reply with quote

Try this at home... yes, try it and agree, that this is an awesome tasting chili recipe...

Here's the recipe...

Mike's Michigan Red Chili
(not too spicy, but leaves a nice warm sensation after eating!)

1 can (29 oz) tomato sauce
1 can (29 oz) diced tomatoes
1 cup diced onion
1/2 tbs Italian seasoning
1/2 lb bacon, diced
1 lb bulk sausage
1 lb ground beef
1/2 bottle smoky BBQ sauce (Sweet Baby Rays)
1/2 cup chili powder
2 cans kidney beans, drained
2 oz dark chocolate, chopped
1/2 tsp habanero sauce


In a skillet ,over medium heat, brown the bacon and saute the onion until clear. Place into large pot.

In the same skillet over medium heat, brown the sausage and beef, drain and place into the same large pot.

In the same large pot, add tomato sauce, diced tomatoes and Italian seasoning. Stir in barbecue sauce and chili powder. Simmer for 30 minutes.

Add kidney beans, chocolate, and habanero sauce and simmer for 10 minutes longer.

Serve with tortilla chips!

Here are the pics...


The ingredients, secret and otherwise...



Browning the bacon and onions...


Adding the Italian spices


Adding the chili powder...


The final result... nice and red, smells good, tastes good, and the chocolate in it will knock your socks off. The habanero will too!!! :Smile 1:
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Gaelen



Joined: 08 Sep 2008
Posts: 129
Location: Central NY

PostPosted: Saturday 10-31-2009 6:09 pm    Post subject: Reply with quote

Gee, Mike - keep takin' pics like that and you'll put food bloggers to shame.
I didn't make chili today, but something that's a close second on my favorites list, posole. And the cornbread part of this challenge has me wondering how cornbread dumplings would top off the posole pot. Hmmm...be back later with results!
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Joanne
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Joined: 11 Dec 2006
Posts: 4632
Location: Las Vegas, NV

PostPosted: Saturday 10-31-2009 6:58 pm    Post subject: Reply with quote

Mike strikes first with an awesome recipe and great photos! Thumbs Up Thumbs Up I think we are off to a great week of chili & cornbread.

I wanted to start my entry today but rather than whipping up a nice pot of chili, I was trying to get a starter put in my SUV. Dough Gone Next I'm going to have to replace the timing belt, water pump & serpentine belt. Arrrg! Hopefully those measures will keep me on the road for a couple more years!!

Joanne
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lynn



Joined: 30 Dec 2007
Posts: 21
Location: northern idaho

PostPosted: Saturday 10-31-2009 8:45 pm    Post subject: Reply with quote

Mike, great pics. I am looking forward to seeing some new recipes with this one.

Gaelen--Do you have a recipe for posole? Ate it once in New Mexico and have tried to copy it but a real recipe might help. Thanks lynn
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dmb90260



Joined: 18 Nov 2007
Posts: 1844
Location: So California

PostPosted: Sunday 11-1-2009 6:42 am    Post subject: Reply with quote

This is from New Mexico Cook Book by Lynn Nusom, noted NM cooking author

POSOLE
2tbsp Olive oil
1 Med Onion finley chopped
2 cloves garlic, mash w/garlic press
1# lean ground pork
1 tsp salt
1 tsp dry oregano
2tsp cumin
1 cup chopped Green Chile
1 can (#10) White Hominy with juice

Heat oil in a large skillet and saute onion & garlic until soft
Stir in ground pork with all spices incl greenn chile and cook until pork is browned.
Add hominy w/liguid to a large port, stir in pork mixture ane
d cook ,covered, for at least an hour. Seve in soup bowl with Red Chili sauce on the side
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jlivesey



Joined: 28 Jun 2009
Posts: 34
Location: North Richland Hills, Texas

PostPosted: Sunday 11-1-2009 12:32 pm    Post subject: Reply with quote

Sounds and looks fabulous! No pointing fingers @ chocolate here. My husband puts chocolate AND cinnamon in his chili and it's excellent. I love throwing different ingredients in to see what they do. Wish these pictures here came with a taste sampling. Laughing
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mikeschn



Joined: 01 Nov 2007
Posts: 393
Location: Lake Orion, MI

PostPosted: Sunday 11-1-2009 2:48 pm    Post subject: Reply with quote

I'm waiting for the rest of you guys... don't make us wait until next Sunday at midnight... Post something, will ya? Flirting

Mike...
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NEIL AND RAMONA



Joined: 30 Jul 2009
Posts: 23
Location: JASPER GA

PostPosted: Sunday 11-1-2009 2:58 pm    Post subject: Reply with quote

THIS IS OUR FIRST POSTING HOPE THIS GOES GOOD Worship

THIS IS A SIMPLE RECIPE ANYONE CAN DO WHILE CAMPING
CHILLI


1 LB GROUND BEEF
1ONION
1 TSP BLACK PEPPER
1 TSP CHILI POWDER
2 TSP SALT
COMBINE ABOVE INGREDIENTS WITH GROUND BEEF AND BROWN
DRAIN EXTRA GREASE



ADD 2 CANS OF DICED TOMATOES MITH CHILI SEASONING
1/2 CAN OF TOMATOE PASTE
16 OZ WATER
1 CAN OF DARK RED KIDNEY BEANS
1 CAN OF LIGHT RED KIDNEY BEANS
1 CAN OF PINTO BEANS
2 TSP OF CHILI POWDER
COMBINE WITH COOKED MEAT SIMMER IN A #10 DUTCH OVEN FOR APPROX. 90 MIN




USED ONLY 25 BRIQUTTES FOR THIS RECIPE

CORN BREAD WAS WHITE LILY IN 8" IRON SKILLET

I KNOW THAT THIS IS NOT FANCY BUT IT SURE IS GOOD,SIMPLE AND EASY TO FIX WHILE CAMPING. Gold Tooth Smile:

THANKS FOR LOOKING NEIL AND RAMONA SOUTHERN Cool

http://i600.photobucket.com/albums/tt90/NEILANDRAMONA/100_0970.jpg

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2wheeler



Joined: 14 Feb 2009
Posts: 218
Location: Redding, Ca

PostPosted: Sunday 11-1-2009 4:24 pm    Post subject: Reply with quote

There are a lot of great chili recipes out there. Thumbs Up
Many use venison or smoked meat of some kind and they are very good. This is my chili cook-off recipe. At the cook-offís you get 3 to 4 hours to make a minimum of 3 gallons. Everything has to be prepared on site. No advanced cooking or slicing and dicing.
We make 5 gallons, when everyone else is out of chili weíre still serving. Baddd
Most of my family has never tried my chili, there are never any leftovers to bring home. Razz
When I saw the specialty week was chili and corn bread I couldnít resist, I had to make some.
My wife will be mad at me for sharing this recipe, Shhh but I donít think I will be competing with any of you in a cook off any time soon.

6 lbís lean hamburger (7% fat)
3 lbís spicy Italian sausage
6 cans diced tomatoes in juice (28oz cans)
6 cans Kidney Beans
6 cans Black Beans
3 large yellow onions, chopped
6 red bell peppers, seeded and chopped
6 Anaheim green peppers, chopped
ľ cup bacon bits
12 cubes beef bullion
1 cup chili powder
2 fist garlic, minced
3 tbs oregano
2 tbs cumin
1 tbs basil
1 tbs salt
1 tbs black pepper
1 tbs cayenne pepper
1 tbs paprika
ľ cup honey
4 serono peppers, minced
1 40oz. beer


All the ingredients.


The meat in the pot to brown.


The onions and garlic in to brown with the meat.


The meat is almost done. DO NOT DRAIN OF THE FAT.


Add the chilis and finish browning the meat.



Dump everything else in and let simmer for at least 2 hours.


Some pot stirring is in order and the cleanup crew is standing by.


The finished product. 5 gallons of chili in a 20qt. Texport dutch oven.

The corn bread we cheat on. We buy a mix from a local flour mill. Itís easy, very good, and not your normal corn bread.
( Mooreís Flour Mill, Redding, Ca. They donít have a web site but I think they will ship phone orders.)
The mix we use is the Santa Fe or the Baja. They are very similar, the Baja is hotter. Razz

Ingredients listed in the corn bread
Corn meal, wheat flour, black beans, buttermilk, baking powder, sea salt, onions, garlic, oregano, coriander, cumin, parsley, cilantro, chipotle, and red chilis.



Corn bread mix


Mix in the pot.


The corn breadís done, Itís time to eat.
Donít have any photos of it plated. To busy chowing down
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Last edited by 2wheeler on Sunday 11-1-2009 5:46 pm; edited 1 time in total
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dmb90260



Joined: 18 Nov 2007
Posts: 1844
Location: So California

PostPosted: Sunday 11-1-2009 5:42 pm    Post subject: Reply with quote

mikeschn wrote:
I'm waiting for the rest of you guys... don't make us wait until next Sunday at midnight... Post something, will ya? Flirting

Mike...


Sorry Mike it just too hot here for chili right now Cool Cool Laughing Laughing Laughing Laughing Laughing Laughing
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dreadcptflint



Joined: 15 Jun 2008
Posts: 473
Location: Wenatchee, WA

PostPosted: Sunday 11-1-2009 8:53 pm    Post subject: Chili and Cornbread plus a bonus recipe. Reply with quote

Ok folks here is the start:



This is chili powder in the raw format.



Be careful with this as we did use Thai chilies which have a respectable Scoville rating of 50,000-100,000.



Asemble ingrediants in your favorite slow cooker and let it go for 4-6 hours.



While you are waiting assemble your corn bread ingrediants.



You don't need anything fancy just use a good skillet.



This produces a nice thick chili.

Here is the documents:

Chili Powder
~adapted from an original recipe by Alton Brown & Good Eats.

5 Ancho chiles
3 Arbol chiles
2 Thai chiles
2 Chipotle chiles
2 TB whole cumin seeds
1 TB dried oregano
1 tsp smoked paprika

Stem, seed and slice the chiles. Dump the chiles and the cumin seeds into a medium nonstick or cast iron pan (I used cast iron) and toast over medium high heat moving the pan constantly untilyou begin to smell the cumin toasting. (4-5 min). Set aside and cool completely.

Once cool place the chiles and the other ingredients into a blender and process until powdered. Allow to settle for at least one minute before removing lid (you don't want to mace yourself). Store in an airtight container for up to 6 months.

This particular combination of chiles resulted in a powder with a slow building intense heat.
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Chili

4 cans small red beans
1 Onion, chopped
1 Clove garlic, chopped
1 lb ground beef (chili grind)
1 large can diced tomatoes
1 can tomato sauce
chili powder
1 tsp sugar
salt
pepper

Saute garlic and onion in a bit of oil, add ground beef and brown. Add salt, pepper and chili powder (I used about 2 tsp)

In crock pot, combine tomatoes, sauce and beans. Add sugar, chili powder (about 1 TB in this case). Simmer gently while meat is cooking.

When meat is browned, drain the mixture and add to the crock pot. Give it a good stir and let it burble until it turns into chili.

If using a commercial chili powder, use 1 TB in the meat and 2 TB in the tomato/bean mix.
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Honey Cornbread

1 cup AP flour
1 cup yellow cornmeal
1/4 cup sugar
1 TB baking powder
1/2 tsp salt
2 eggs
1 cup heavy cream (I've done this with milk with satisfactory results)
1/4 cup vegetable oil
1/4 cup honey

In a bowl, combine flour, cornmeal, sugar, baking powder and salt.

In a small mixing bowl beat the eggs. Add cream, oil and honey; beat well.

Stir wet ingredients into the dry ingredients until just moistened.

Pour into a greased 9 inch pan. (I used my 9" Griswold)
Bake at 400 F for 20-25 minutes or until toothpick inserted into middle comes out clean.
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Gaelen



Joined: 08 Sep 2008
Posts: 129
Location: Central NY

PostPosted: Monday 11-2-2009 3:00 am    Post subject: Reply with quote

lynn wrote:
Gaelen--Do you have a recipe for posole? Ate it once in New Mexico and have tried to copy it but a real recipe might help. Thanks


Lynn, the recipe Dennis posted for posole is very close to the one I use - however, I used diced pork butt or shoulder rather than ground, about 1/3 of the hominy and make up the missing volume and liquid with pork broth and 1 can of diced tomoatoes in juice (preferably with chiles added...)

I'll post the posole recipe out of this thread, since it's not precisely a chili.
All of these look great...what I'm most jealous of, though, is all the COUNTER SPACE in your kitchens! I put up pear honey, blood orange-lemon marmalade and lemon-sage mustard yesterday, and I barely have room to turn around in my 7x10 kitchen. Had to set up my small grooming table in front of the patio door to have a spot to rest jars overnight while they cooled! My canning habit is taking over my kitchen - and I never even put up tomatoes, haven't made apple salsa or grape jam yet, either. Frightened
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now: '05 Finntec-1 homebuilt TD
2006-2011: 1979 SunSpot
my jam blog: http://kitchenjam.net
Also Syracuse Food & Dog Training. @Gaelen2 on Twitter.
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dreadcptflint



Joined: 15 Jun 2008
Posts: 473
Location: Wenatchee, WA

PostPosted: Monday 11-2-2009 7:34 am    Post subject: Reply with quote

Gaelen wrote:

All of these look great...what I'm most jealous of, though, is all the COUNTER SPACE in your kitchens!


Gaelen,

Never be jealous of my counter space. I have more counter space in my Teardrop than I do at home.....
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