Monday, October 26, 2009

Blue Ribbon Chili with Jalapeno-cheddar cornbread


I had my husband’s family over for my Mother-in-law’s birthday last Sunday night and, because of the “cold” down here in Florida, I made chili and cornbread for dinner. I have made a lot of chili recipes but I have to say that this one was definitely my favorite. It was simple to make and the smell as it was simmering on the stove was wonderful. I usually make turkey chili so next time I will try this with Turkey meat and see if it comes out as good. I made Jalapeno-chili cornbread from Barefoot Contessa to go with the chili. This cornbread was very moist and tasty and complemented the chili really well.

Blue Ribbon Chili

Originally from Debdoozie at


•2 pounds ground beef
•1/2 onion, chopped
•1 teaspoon ground black pepper
•1/2 teaspoon garlic salt
•2 1/2 cups tomato sauce
•1 (8 ounce) jar salsa
•4 tablespoons chili seasoning mix
•1 (15 ounce) can light red kidney beans
•1 (15 ounce) can dark red kidney beans


1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.


2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.


Jalapeno Cheddar Cornbread


Adapted from Barefoot Contessa and Food Alla Puttanesca


3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp White Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
2 seeded and minced fresh jalapeno peppers


1.Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.

2.In a separate bowl, combine the milk, eggs, and butter. **Do not add the eggs to hot butter or it will cook the egg**.

3.With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.


4.Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

5.Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.



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