It’s more of a beef and bean chili, but I like the alliteration.

Chili Con Carne

Beef and Bean Chili

Print Recipe

Course Main Course

Ingredients

5 tbsp vegetable oil
2 lbs beef chuck roast, cut into 3/4 inche cubes
1 tsp Kosher salt and freshly ground pepper
1 large onion, chopped
4 cloves garlic, finely chopped
1 whole jalapeno pepper, finely chopped ( remove seeds for less heat )
3 tbsp chili powder ( more to taste )
2 tsp ground cumin
1 tbsp tomato paste
1 14.5 oz can diced tomatoes ( approx 406 ml )
3 cup beef broth
2 15 oz can kidney beans, undrained ( approx 840 ml )

Instructions

Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over high heat.
Season the beef with salt and pepper.
Add half the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes.
Remove with a slotted spoon to a bowl.
Add 1 more tablespoon vegetable oil to the pot and brown the remaining beef; remove to the bowl.
Reduce the heat to medium and add the remaining 2 tablespoons vegetable oil.
Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes.
Add the garlic and jalapeno and cook, stirring occasionally, until softened, about 2 minutes.
Add the chili powder, cumin, 1/2 teaspoon salt and the tomato paste; cook, stirring, until deep red, about 2 minutes.
Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 cups water.
Bring to a boil, then reduce the heat so the liquid simmers.
Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1 1/2 hours.
Add the beans with their liquid and simmer until the chili is thickened, 20 to 30 minutes.
Season with salt, pepper and more chili powder. Top as desired - sour cream, shredded cheese, more jalapenos, etc.

Creamed Corn Cornbread

Alton Brown

Print Recipe

Course Side Dish

Ingredients

2 cups yellow cornmeal
1 tsp kosher salt
1 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk ( make your own - see below )
2 large eggs
1 cup creamed corn
2 tbsp canola oil
1/4 cup optional toppings like chopped jalapeno, aged cheddar, pieces of bacon, green pepper, diced, onion, pretty much any pizza topping.

Instructions

Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.
Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet.
Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Notes

1 cup Buttermilk =
1 cup – 2 tsp whole milk
2 tsp vinegar
Stir together and let sit for 5 minutes.
Yes, it will curdle, yes it sounds gross, there’s real gastrocience going on here (if that’s not a real word, it is now).