Southwestern Chili

GAME-TIME FARE:A steaming bowl of chili with southern cornbread and all the fixings make this a tempting meal. (Sandra Shields/The Epoch Times)

Southwestern Chili

Served with green chili cornbread and sun-dried tomato butter

Delicious good old-fashioned chili is great for watching sports on TV on a Sunday afternoon. Prepare it the day before to let the flavours develop into a rich and tasty dish. Step up the heat by using different peppers and more spice.

Prepare the easy-to-make cornbread batter and put it in the oven while heating the chili. Serve the cornbread with zippy sun-dried tomato butter. Then sit back and put your feet up to enjoy the rest of the day.

Chili ingredients:

Serves 4

675 g (1 1/2 lbs) lean ground beef
45 ml (3 tbsp) olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 cans 398 ml (14 oz) diced tomatoes
2 cans 540 ml (19 oz) kidney beans, rinsed and drained
30–45 ml (2–3 tbsp) hot chili powder
2 ml (1/2 tsp) garlic powder
2 ml (1/2 tsp) ground cumin
60 ml (1/4 cup) green chilies, diced
Salt and pepper to taste

Directions:

Heat olive oil in a large pot and add the ground beef. Cook until well done and liquid is evaporated. Add onions and celery and cook until tender. Add diced tomatoes, kidney beans, chili powder, garlic powder, cumin, diced chilies, and salt and pepper.

Simmer for up to one hour and serve with toppings of sour cream, grated cheddar, and green onions.

Green chili cornbread ingredients:

250 ml (1 cup) yellow cornmeal
175 ml (3/4 cup) flour
5 ml (1 tsp) salt
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) baking soda
15 ml (1 tbsp) sugar
2 eggs, beaten
250 ml (1 cup) buttermilk
60 ml (1/4 cup) green chilies, diced
60 ml (1/4 cup) butter, melted
15 ml (1 tbsp) vegetable oil for preparing pan

Directions:

Preheat oven to 220 C (425 F). Oil a 23-cm (9-inch) square pan. Place the pan in the oven to preheat while making the batter.

In a large bowl mix cornmeal, flour, salt, baking powder, baking soda, and sugar together.  In a smaller bowl whisk together eggs, buttermilk, chilies and melted butter. Combine with the cornmeal mix and stir until ingredients are moistened.

Remove the pan from the oven. Swirl oil around the pan to coat bottom and sides. Sprinkle a little cornmeal before adding the batter to give the cornbread a browner, crispier texture when cooked. Pour in the batter and bake for 20 to 25 minutes until brown.

When cool, slice into squares or use a cactus cookie cutter to cut out individual cactus shapes. Serve with sun-dried tomato butter.

Sun-dried tomato butter ingredients:

75 ml (1/3 cup) butter, softened
15 ml (1 tbsp) sun-dried tomatoes, minced
1 dash Tabasco sauce (optional)

Mix all ingredients together until creamy and smooth