CHIPOTLE CHILI AND CORNBREAD DUMPLINGS RECIPE BY TASTY
Here's what you need: ground beef, kosher salt, black pepper, ground cumin, chilli powder, smoked paprika, cayenne, large onion, red bell pepper, garlic, chipotle peppers in adobo sauce, tomato paste, beef broth, chopped tomato, black beans, red kidney bean, apple cider vinegar, cornmeal, flour, baking powder, salt, eggs, honey, buttermilk
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 24
Steps:
- In a large bowl, mix the flour, cornmeal, baking powder, and salt. Mix and make a little well in the center.
- Add the milk, eggs, honey into the well, beat the eggs and liquid first, and then combine with the rest of the dry ingredients. Set aside until chili is almost finished.
- In a large pot at medium high heat, add the beef, season with salt, pepper, cumin, chili powder, smoked paprika, cayenne, and cook until it is a deep brown color.
- Add the onion, red bell peppers garlic, and chopped chipotles, and a pinch of salt. Cook until caramelized and soft, about 10 minutes.
- Add the tomato paste and cook until the tomato paste gets dark and starts sticking to the bottom slightly.
- Add in the canned diced tomatoes, beef broth, black beans, kidney beans, and apple cider vinegar (optional). Stir until all is well incorporated. Bring to a boil, reduce heat to low to a simmer,
- Scoop and shape the cornbread batter into golf ball sized dumplings and place in the simmering chili.
- Put a lid on the Chili and steam/simmer the dumplings 20 minutes or until the dumplings are cooked through.
- Serve with cheddar cheese, sour cream, and sliced scallions.
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 16 grams
CHIPOTLE CORNBREAD
I have been making cornbread for years and came across this recipe in a back issue of Food and Wine magazine. It is the best corn bread I have ever had.
Provided by TJW2725
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix togeather all dry ingredients, and mix together all wet ingredients.
- Fold the wet ingredients into the dry until mixed. (do not beat, as this caused the corn bread to be not so light and fluffy).
- Place a corn skillet or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush with oil.
- Quickly add mixture into pan and cook for 20 to 25 minutes WOW!
- Hope you like it.
CORNBREAD CHIPOTLE CHORIZO STUFFING
Provided by Food Network
Time 1h30m
Yield App. 7 cups
Number Of Ingredients 10
Steps:
- Place cornbread in a large bowl and set aside. Heat oil in a large skillet over medium heat; add chorizo and cook until browned, about 10 minutes. Remove chorizo from pan and add to cornbread.
- Add bell pepper and onion to drippings in skillet and cook over medium heat until softened. Add 1/2 cup broth to skillet and scrape up any browned bits from bottom of pan. Add to cornbread along with parsley, TABASCO® Chipotle Sauce, salt, and pepper and mix well.
- Add additional broth 1 tablespoon at a time until desired consistency is reached (when stuffing holds together slightly). Spoon stuffing into a buttered 2-quart casserole dish. Cover with foil and bake in a 400 degrees F oven for 30 minutes. Remove foil and bake 20 minutes longer.
CHIPOTLE CORN BREAD
Categories Bread Side Bake Picnic Backyard BBQ Hot Pepper Summer Potluck Monterey Jack Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.
CHIPOTLE CORNBREAD
This is from 365 Ways to Cook Vegetarian. "Chipotle, fiery little Mexican peppers that are actually smoked jalapenos, are commonly available canned. Puree the whole chipotles in the blender, diluting them with a little water or broth to lessen their impact. Bottles of chipotle in adobo sauce can also be found in the Mexican foods section of supermarkets.
Provided by dicentra
Categories Quick Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. In a large bowl, combine 1 cup cornmeal, baking soda, creamed corn, onion, bacon bits, buttermilk, cheese, eggs and chipotle sauce.
- Mix well to blend.
- Generously grease a 10 inch square baking pan. Sprinkle bottom and sides with 1 tablespoon of cornmeal. Pour batter into the pan.
- Bake 40-45 minutes, until a toothpick inserted in center comes out clean.
- Cut into squares and serve warm.
Nutrition Facts : Calories 377.6, Fat 13.2, SaturatedFat 6.7, Cholesterol 132.7, Sodium 775.8, Carbohydrate 52.6, Fiber 4.1, Sugar 7.5, Protein 16.6
CHIPOTLE BACON CORNBREAD
In this recipe adapted from Cooking Light, bacon and chipotle chiles give corn bread double the smokiness to offset the buttermilk's tang. Would make a delicious addition to a corn bread stuffing!
Provided by Julesong
Categories Breads
Time 28m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F; spray an 8-inch square baking pan with cooking spray.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda.
- In another bowl, whisk together the buttermilk, egg, and chiles, then gradually whisk in the melted butter.
- Stir the buttermilk mixture into the flour mixture, stirring just until moist.
- Fold in the cooked and crumbled bacon.
- Pour the batter into the prepared baking pan and bake at 425 degrees F until a wooden skewer or toothpick inserted in center comes out clean, about 18 minutes.
- Transfer pan from oven to a wire rack and allow to cool for 10 minutes.
Nutrition Facts : Calories 201.2, Fat 8.3, SaturatedFat 3.6, Cholesterol 41.5, Sodium 522.8, Carbohydrate 26.1, Fiber 1.3, Sugar 5.3, Protein 5.7
CHIPOTLE CORNBREAD
Make and share this Chipotle Cornbread recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°, allowing the cast iron skillet to heat up with it.
- In the mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder.
- Fold in the egg, buttermilk, milk, oil, and chipotles.
- Spray cooking spray on cast iron skillet and pour in the batter.
- Bake for 25 minutes.
- When cornbread is taken out of the oven, immediately run a knife around the edges and flip the skillet over onto a plate.
- Serve with butter.
SMOKY CHIPOTLE CORNBREAD
Chipotle chiles, barbecue sauce and chili powder create the smoke in a quick bran-enhanced cornbread.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 8-inch square pan with cooking spray. In large bowl, stir together cereal, cornmeal, flour, baking powder, baking soda, salt and chili powder; set aside.
- In medium bowl, stir together remaining ingredients. Stir into cereal mixture. Pour into pan.
- Bake 25 to 28 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g
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SWEET CHIPOTLE SKILLET CORNBREAD | MEXICAN PLEASE
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- In a mixing bowl add 1 cup flour, 1.5 cups cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 2 Tablespoons sugar. Combine well.
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