Wednesday, October 30, 2013

Slow Cooker Chili with Cornbread

It's that time of year for slow cookers and comfort food. Lately I find myself racing against the clock and daylight to get everything done in the few hours between work and sleep. After work and the gym, nothing sounds better than a hot shower and delicious meal waiting for you at home. Never mind the fact that I got up at 6am to go to the grocery store to make this before work...the important thing is I didn't have to cook after work.


Slow Cooker
Large Pan
Cutting Board
Wooden Spoon
Can Opener
Measuring Spoons
Measuring Cups

3T Vegetable Oil
2 Yellow Onions, medium dice
1 Red Bell Pepper (or yellow or orange), medium dice
6 Garlic Cloves, finely chopped
1/4C Chili Powder
1T Ground Cumin
2lb Lean Ground Beef
1 1/2t Salt
1-28oz Can Diced Tomatoes
1-15oz Can Tomato Sauce
2-15oz Cans Kidney Beans, Drained and Rinsed
1/4C Chopped Green Chiles, or Pickled Jalapenos

Heat the oil in a large pan on medium heat. Add onions, bell pepper and season with salt. Cook, stirring occasionally until softened. About 8 minutes.

Add garlic, chili powder and cumin. Stir to coat the vegetables and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink.

Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce and the beans. Stir to combine. Cover and cook until chili thickens. 8 hours on low or 6 hours on high.


8" Baking Dish
Mixing Bowls
Dry Measuring Cups
Measuring Spoons
Wet Measuring Cup

6T Unsalted Butter, Melted
1C Cornmeal
3/4C Flour
1T Sugar
1 1/2t Baking Powder
1/2t Baking Soda
1/4t Salt
2 Eggs, Lightly Beaten
1 1/2C Buttermilk

Preheat the oven to 450 degrees.
Lightly grease an 8" Baking dish

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.

In a separate bowl mix together eggs, buttermilk and butter. Pour buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots. Pour into baking dish. Batter may be lumpy, and that's just fine.

Bake until the top is golden brown, and a tester comes out of the middle clean. About 20 to 25 minutes. Allow the bread to cool for 10 minutes before serving.

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