To celebrate our first storm of the season, I made a large pot of chili and cornbread muffins for a dinner party last night. It’s so dreary outside today that I wish I had doubled the recipe for leftovers.
Chili recipe courtesy of Epicurious
- 3 tablespoons butter
- 2 large onions, chopped
- 4 garlic cloves, chopped
- 2 pounds ground beef
- 2 1/2 tablespoons chili powder (Penzeys Chili 3000)
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 28-ounce can crushed tomatoes
- 1 14 1/2-ounce can beef broth
- 2 medium white potatoes, peeled, diced
- 2 large carrots, peeled, diced
- 1 bell pepper, diced
- 3/4 cup chili sauce (I love the Trader Joes chili sauce)
- 1 15 1/4-ounce can kidney beans (I always used dried heirloom beans from Zursun or Iacopi beans)
- 1 15-ounce can pinto beans
Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and sauté until almost golden, about 8 minutes. Add beef and cook until brown, breaking beef up with fork, about 10 minutes. Stir in chili powder, cumin and cayenne and continue cooking 3 minutes. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes. Serve with diced avocado, sour cream, cheddar cheese, and salsa on the table.
Cornbread Muffins, recipe courtesy of Smitten Kitchen
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons olive oil
1 large egg
1 large egg yolk
1 cup frozen corn kernels
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
I also made these beauties with some frozen wild huckleberries from WA but we ate them too fast to take photos. Yum!