Hearty Chili & Best Cornbread
Hearty Chili
Ingredients
· 1 TBS olive oil
· 2 medium yellow onion -diced
· 2 TBS minced garlic
· 1 pound lean ground beef*
· 2 1/2 TBS chili powder
· 2 TBS ground cumin
· 2 TBS granulated sugar*
· 2 TBS tomato paste*
· 2 TBS garlic powder
· 1 1/2 TSP salt
· 1 TSP ground black pepper
· 1/4 TSP ground cayenne pepper* -optional
· 1 1/2 cups beef broth
· 1 (15 oz.) can petite diced tomatoes*
· 1 (16 oz.) can red kidney beans, drained and rinsed
· 1 (8 oz.) can tomato sauce*
· 1 cup shredded cheddar*
Instructions
1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion and garlic. Cook for 5 minutes, stirring occasionally.
2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. Garnish with cheddar. Serve with Cornbread and your favourite salad.
*In flyer January 8-14, 2023
Recipe credit: The Wholesome Dish
Best Cornbread
Ingredients
· 2 cups flour*
· 1 cup sugar*
· 3/4 cup coarse cornmeal
· 2 tsp baking powder
· 1 tsp salt
· 5 eggs
· 1 cup buttermilk
· 3/4 cup plus 1 TBS canola oil
· 1/2 tsp pure vanilla extract
· 1 cup frozen corn kernels, rinsed*
Instructions
1. Preheat oven to 200 C (400 F). Heat an ovenproof cast-iron frying pan, 6 to 8 inches) in diameter, in the oven for 20 minutes. While frying pan is heating, in a large bowl, mix flour, sugar, cornmeal, baking powder and salt. In a separate bowl, whisk eggs, buttermilk, 3/4 cup canola oil and vanilla until frothy. Slowly fold wet ingredients into dry ingredients (there will be lumps), then stir in corn.
2. Remove hot frying pan from oven and lightly oil with 1 tbsp canola oil. Pour batter into frying pan to about three-quarters full and return to oven for 25 minutes. Reduce oven temperature to 180 C (350 F) and bake for an additional 15 minutes or until cooked all the way through. A toothpick inserted into centre of the bread should come out clean. Remove cornbread from oven and let it rest in frying pan for 25 minutes before cutting.
*In flyer January 8-14, 2023
Recipe credit: The Spec