Nancys Chili Recipes

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TWO MEAT CHILI WITH SCALLION CORNBREAD



Two Meat Chili with Scallion Cornbread image

Provided by Nancy Fuller

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 30

2 tablespoons olive oil
3 slices center-cut bacon, chopped into 1/2-inch pieces
6 cloves garlic, minced
2 white onions, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
One 6-ounce can tomato paste
Two 15-ounce cans fire-roasted tomatoes
2 pounds ground beef
1 pound ground pork
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 cups (2 quarts) beef broth
Two 15-ounce cans pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1/2 cup (1 stick) butter, melted, plus more for greasing skillet
1/2 cup light brown sugar
2 large eggs
2 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
Pinch of salt
Pinch of sugar
1 cup buttermilk
1 cup sour cream
1/2 cup diced jalapeno peppers
1/2 cup chopped scallions

Steps:

  • Preheat the oven to 375 degrees F.
  • For the chili: In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.
  • Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes. Add the chile powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes. Next, add the tomato paste and cook for 1 to 2 minutes. Add the fire-roasted tomatoes and mix with the vegetables. Mix in the ground beef and pork. Add some salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes.
  • For the cornbread: In the meantime, whisk together the butter and sugar in a large mixing bowl. Add the eggs and whisk until combined. Add the cornmeal, flour, baking soda, salt and sugar and whisk to combine. Add the buttermilk and sour cream and whisk together. Add the jalapenos, scallions and reserved bacon and use a spatula to stir until just combined.
  • Lightly grease a cast-iron skillet and pour in the batter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool slightly before serving with the chili.

NANCY'S HOMEMADE CHILI



Nancy's Homemade Chili image

My husband and I made this for a chili cook off with our friends and it came in second. There was none left to take home.

Provided by Nancy Faivre

Categories     Other Main Dishes

Time 6h25m

Number Of Ingredients 9

60 oz brooks chili hot beans
1 lb lean hamburger
1 can(s) tomato soup
1 c diced onion
1 qt home canned tomatoes, or large can
2 Tbsp jalapeno peppers {or to taste}
chili powder to taste
cumin to taste
salt and pepper to taste

Steps:

  • 1. Brown hamburger and onion, season with salt and pepper. Drain. Put chili beans in Crock Pot, add chopped tomatoes, tomato soup, {using large tomato can fill with water and add.} Add hamburger/onion mixture, jalapeno's, chili powder, and cumin to taste. I don't measure the cumin or chili powder but you can put two teaspoons each to start then taste after it's cooked for a while and add more as needed. Remember the jalapeno's get hotter as they cook. I just cook this all day in the crock pot depending on how soon you want it you can put it one high or low. If you're working and want it when you get home just put on low.

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