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 allrecipes.com

Ingredients

•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

Directions

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

Ingredients

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

Directions

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.

Pasta e Fagioli

I have had this Olive Garden Copycat recipe forever, it’s definitely one of my favorites. I decided to make it Sunday night because the whole family is recovering from and cold and because, well, I had a massive hangover after attending my class reunion. This soup hit the spot, it has a spicy zing to it which helps clear congested sinuses and keeps it from being a bland meal, but the broth is very good when recovering from sickness (of all kinds).

You can make this more of a stew by adding more pasta and less broth, I do this so the baby can eat it too (he’s not so good with the spoon yet). If you want more broth, just add more beef stock and go easy on the pasta. If sinuses are your problem, don’t be afraid to add more Tabasco sauce, it really does the trick.

Ingredients
3 tsp Olive Oil
1 lb ground beef
1 chopped onion
2 cups slivered carrots
1 can diced tomatoes
1 can red kidney beans
1 can cannellini beans
1 box beef stock
1 ½ tsp Tabasco sauce
1 42 oz can spaghetti sauce
1 cup ditalini pasta
Oregano
Pepper
Parsley

Directions:
1.On medium heat in a large stock pot, saute ground beef in oil until brown.
2.Add carrots, onion, and tomatoes and simmer for 10 minutes or until soft.
3.Add rinsed beans to pot
4.Add beef stock, spices, Tabasco, and spaghetti sauce
5.Simmer until veggies are tender, about 45 minutes, adding pasta into the pot in the last 15 minutes of cooking.

I also like to make some crusty bread to go with the soup. I just take French bread and put it under the broiler for a few minutes until it’s lightly browned.



Nate loves his soup!

TGI Friday's Black Bean Soup

I found this on recipezaar.com when I was searching for some vegetarian recipes. I have never had TGI Friday’s black bean soup, so I can’t compare, but this recipe is fantastic! My 1 ½ year old son gobbles it up every time. I usually make this with a quesadilla or grilled cheese sandwich. This time, I made it with some baked salmon and crispy, oven baked tortilla chips and it was a wonderful dinner.



Ingredients
•2 tablespoons vegetable oil
•3/4 cup diced white onion
•1 cup diced carrot
•1/4 cup diced green bell pepper
•2 tablespoons minced garlic
•4 (15 ounce) cans black beans
•4 cups chicken stock
•2 tablespoons apple cider vinegar
•2 teaspoons chili powder
•1/2 teaspoon cayenne pepper
•1/2 teaspoon cumin
•1/2 teaspoon salt
•1/4 teaspoon hickory liquid smoke

Garnish
• shredded monterey jack and cheddar cheese blend, blend
• chopped green onion, sour cream

1.Heat 2 tablespoons of oil in a large saucepan over medium/low heat.

2.Add onion, carrot, bell pepper, and garlic to the oil and simmer slowly for 15 minutes or until the onions are translucent.

3.Keep the heat low enough that the veggies don't brown and be careful not to burn the garlic.

4.While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.

5.Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.

6.Puree on high speed until smooth.

7.When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.

8.Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.