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| Texas Chef cooking Chili and Cornbread |
Yields: 10 servings
Prep time: 45 minutes
Cook time: 2-3 hours (chili), 30-40 minutes (cornbread)
Chili Recipe (Base):
Ingredients:
* 2 lbs ground beef (grass-fed, if possible)
* 2 large onions, chopped
* 2 bell peppers (any color), chopped
* 4 cloves garlic, minced
* 2 (28 oz) cans crushed tomatoes (no salt added)
* 1 (15 oz) can tomato sauce (no salt added)
* 1 (15 oz) can diced tomatoes (no salt added)
* 2 (15 oz) cans kidney beans, rinsed and drained
* 2 (15 oz) cans black beans, rinsed and drained
* 1 (15 oz) can pinto beans, rinsed and drained
* 1/4 cup chili powder (no GMO)
* 2 tablespoons ground cumin (no GMO)
* 1 tablespoon smoked paprika (no GMO)
* 1 teaspoon dried oregano (no GMO)
* 1/2 teaspoon cayenne pepper (optional, for heat) (no GMO)
* 4 cups beef broth (no GMO)
* 2 tablespoons olive oil
* Salt and freshly ground black pepper to taste
* Optional toppings: shredded cheddar cheese (no GMO), sour cream (no GMO), chopped green onions, avocado
Instructions:
1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Add onions and bell peppers to the pot and cook until softened, about 5-7 minutes.
3. Add garlic and cook for 1 minute more, until fragrant.
4. Stir in crushed tomatoes, tomato sauce, diced tomatoes, kidney beans, black beans, pinto beans, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using).
5. Pour in beef broth and bring to a simmer.
6. Reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
7. Season with salt and pepper to taste.
8. Serve hot, topped with your favorite toppings.
Cornbread Recipe (Base):
Ingredients:
* 1 cup cornmeal (stone-ground, no GMO)
* 1 cup all-purpose flour (unbleached, no GMO)
* 1/4 cup granulated sugar (or 3 tablespoons honey or maple syrup)
* 1 tablespoon baking powder (aluminum-free, no GMO)
* 1/2 teaspoon salt
* 1 cup milk (whole milk or unsweetened almond milk)
* 1/4 cup melted butter (or coconut oil)
* 1 large egg (pasture-raised)
Instructions:
1. Preheat oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking pan.
2. In a large bowl, whisk together cornmeal, flour, sugar (or honey/maple syrup), baking powder, and salt.
3. In a separate bowl, whisk together milk, melted butter (or coconut oil), and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Pour batter into the prepared skillet or pan.
6. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let cool slightly before slicing and serving.
10 Chili and Cornbread Dish Variations:
1. Classic Chili & Cornbread: Serve the base chili recipe with the base cornbread recipe.
2. White Chicken Chili & Jalapeño Cheddar Cornbread: Substitute ground beef with shredded chicken. Add 1 (15 oz) can of great northern beans. Omit chili powder and smoked paprika. Add 1 teaspoon of cumin and 1/2 teaspoon of dried oregano. For the cornbread, add 1/2 cup shredded cheddar cheese and 2 tablespoons of finely chopped jalapeños to the batter.
3. Vegetarian Chili & Honey Butter Cornbread: Omit ground beef. Add 1 diced sweet potato and 1 diced zucchini to the chili. For the cornbread, serve with a side of honey butter (softened butter mixed with honey to taste).
4. Spicy Chorizo Chili & Chipotle Cornbread: Substitute ground beef with chorizo sausage. Add 1-2 chopped chipotle peppers in adobo sauce to the chili. For the cornbread, add 1-2 teaspoons of chipotle powder to the batter.
5. Black Bean Chili & Green Chile Cornbread: Omit kidney beans and pinto beans. Double the amount of black beans. Add 1 (4 oz) can of diced green chilies to the chili. For the cornbread, add 1 (4 oz) can of diced green chilies to the batter.
6. Chili with Sweet Potato & Kale & Maple Cornbread: Add 1 diced sweet potato and 2 cups chopped kale to the chili. For the cornbread, substitute all granulated sugar with maple syrup.
7. Beef & Beer Chili & Bacon Cheddar Cornbread: Use a dark beer (like stout or porter) instead of 2 cups of beef broth in the chili. For the cornbread, add 1/2 cup cooked and crumbled bacon and 1/2 cup shredded cheddar cheese to the batter.
8. Turkey Chili & Cranberry Cornbread: Substitute ground beef with ground turkey. Add 1/2 cup dried cranberries to the chili. For the cornbread, add 1/4 cup dried cranberries to the batter.
9. Chili Mac & Cheese & Garlic Herb Cornbread: Cook 1 lb of elbow macaroni according to package directions. Stir the cooked macaroni into the chili. Top with shredded cheddar cheese. For the cornbread, add 1 tablespoon of minced fresh herbs (such as parsley, thyme, and rosemary) and 1 teaspoon of garlic powder to the batter.
10. Loaded Chili Bowls & Mini Cornbread Muffins: Serve the base chili recipe in individual bowls topped with shredded cheese, sour cream, green onions, and avocado. Make the cornbread recipe as mini muffins instead of a skillet.
Serving Suggestions:
* Serve chili and cornbread hot, especially on a cold day.
* Offer a variety of toppings for the chili, such as shredded cheese, sour cream, green onions, avocado, and hot sauce.
* Serve cornbread with butter, honey, or jam.
* Pair chili and cornbread with a simple salad for a complete meal.
* Leftover chili can be stored in the refrigerator for up to 3 days or frozen for longer storage.
* Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days.
🍲 Classic Chili (Base Recipe)
Yields: 10 servings
Serving size: ~2 cups
Estimated Nutrition per Serving
Nutrient
Amount
Calories | ~420 kcal |
Protein | ~32 g |
Total Fat | ~14 g |
• Saturated Fat | ~4.5 g |
• Monounsaturated Fat | ~6 g |
• Polyunsaturated Fat | ~1.5 g |
Cholesterol | ~65 mg |
Carbohydrates | ~37 g |
• Dietary Fiber | ~13 g |
• Sugars | ~7 g |
Sodium | ~580 mg (without added salt) |
Potassium | ~1,300 mg |
Iron | ~5 mg |
Vitamin A | ~25% DV |
Vitamin C | ~35% DV |
Notes:
Most calories come from the beef, beans, and tomatoes.
If topped with 2 Tbsp shredded cheddar and 1 Tbsp sour cream: +90 kcal, +6 g fat, +3 g protein.
Adding avocado slices: +80 kcal, +7 g fat, +4 g carbs.
🍞 Classic Cornbread (Base Recipe)
Yields: 10 servings
Serving size: 1 slice (approx. 80 g)
Estimated Nutrition per Serving
Nutrient
Amount
Calories | ~210 kcal |
Protein | ~4 g |
Total Fat | ~8 g |
• Saturated Fat | ~4 g |
Carbohydrates | ~30 g |
• Dietary Fiber | ~1.5 g |
• Sugars** | ~6 g (higher if using honey or maple syrup) |
Cholesterol | ~35 mg |
Sodium | ~240 mg |
Calcium | ~10% DV |
Iron | ~6% DV |
🔢 Combined (Chili + Cornbread per serving):Nutrient Amount | |
Calories | ~630 kcal |
Protein | ~36 g |
Fat | ~22 g |
Carbohydrates | ~67 g |
Fiber | ~14.5 g |
Sodium | ~820 mg |
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