Jeananne Martin has added a photo to the pool:
Chili con Carne & buttermilk cornbread... comfort food & cold chasers! :)
Chili con Carne (adapted from the lovely Nigella Lawson)...
4 tablespoons olive oil
4 onions, finely chopped (or grated)
2 cloves garlic, minced
2 teaspoons dried or crushed chili flakes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon cardamom
2 red peppers, seeded and finely diced
3 pounds 4 ounces ground beef
7 cups canned chopped tomatoes (3 large cans, we love thicker chili, so I drain the tomatoes a bit)
1/2 cup tomato ketchup
small can tomato paste
1 cup water
2 tablespoons cocoa
3 1/2 cups canned red kidney beans, drained rinsed (2-15 oz. cans, I love to mix varieties & colors... and add more beans to the mix... I am a legume lover!)
Heat the oil in a very large pan and fry the onion, peppers and garlic until it begins to soften. Add the chili, coriander, cumin, and cardamom and stir well.
Add the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns.(I did that separately & drained the fat) Add the chopped tomatoes, ketchup and tomato puree stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours.
Serve with grated cheese, sour cream & perhaps guacamole..
Buttermilk Cornbread
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS:
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. (or leave in skillet, yum... easier & less dishes)
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Notes on cornbread: I found a tip to moister cornbread. Mix the cornmeal and buttermilk at least an hour or so ahead of time to break down & soften the cornmeal... I also add a splash more buttermilk allowing for absorption. Also, add a healthy... or not so healthy ;) squirt of maple syrup into that mix.... such a great flavor! I love to eat it warm with butter & a drizzle of syrup too. De-lectable!
Enjoy!!!
via Recipes to Share Pool http://www.flickr.com/photos/missalee/11070855513/in/pool-34955636712@N01
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