Still, I've been craving some warm, fresh from the oven cornbread, and chili is such a yummy accompaniment, how could I not?
Vegetable Chili
The following vegetables, chopped:
-3 small carrots
-1 large onion
-4 cauliflower florets
-4 celery stalks
-1 green bell pepper
-1 red bell pepper
-6 large white mushrooms
Place vegetables, along with a small amount of oil into a large pot to simmer, until just tender.
Meanwhile, prepare your beans. I used canned, but of course you can use dried.. just remember to soak them prior to use. If you're using canned, rinse and drain them well.
-1 large can of red kidney beans
-1 can each of black beans, white kidney beans and romano beans
-2 cans of brown beans
plus, 1 large can of diced tomatoes, not drained.
Add these to the pot, and stir in 2 small cans of tomato paste, 4-6 minced garlic cloves, 1/3C of chili powder and your favourite spicy sauce (We use a little Frank's Red Hot) to taste.
Cover, set heat to low, and simmer for the next 3-4 hours, stirring occasionally.
Cast-Iron Cornbread
-2/3 cup butter or margarine, softened
-1 cup, white sugar
-3 eggs
-1 2/3 cups milk
-2 cups all-purpose flour
-1 1/3 cup cornmeal
-4 1/2 teaspoons baking powder
-1 teaspoon salt
Cream together the butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Preheat your oven to 400F, and place a small amount of butter into your favourite cast-iron pan. Place in the oven and heat the pan until the butter has melted.
Remove the pan from the oven (use mitts!! It will be HOT!) and pour the prepared batter into the pan. Return to the oven for about an hour, or until the top is browned and a toothpick comes out of the center clean.
Serve warm with your chili, and don't forget to clean the obscene amount of dishes that have somehow found their way into your kitchen. ;)
-1 1/3 cup cornmeal
-4 1/2 teaspoons baking powder
-1 teaspoon salt
Cream together the butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Preheat your oven to 400F, and place a small amount of butter into your favourite cast-iron pan. Place in the oven and heat the pan until the butter has melted.
Remove the pan from the oven (use mitts!! It will be HOT!) and pour the prepared batter into the pan. Return to the oven for about an hour, or until the top is browned and a toothpick comes out of the center clean.
Serve warm with your chili, and don't forget to clean the obscene amount of dishes that have somehow found their way into your kitchen. ;)
1 comments:
That chili looks AMAZING. I've never used cauliflower in chili before. but I maybe I'll have to try it! Yum!
Post a Comment