Tuesday, September 22, 2009

Chilli and Corn Bread

Today I made homemade Chilli and corn bread. I would of bought the Jiffy corn bread, but I wasn't making another trip to the store. I do have a good recipe for cornbread that I hve made for Thanksgiving. It includes stuffing and I think it was a little involving. So instead I found this easy one and it came out great. Corn Bread Recipe.

I have tried making many different Chilli recipes. For some reason, everytime I make chilli, I try a different recipe. A few I've made more than once. I saw an interesting recipe in a Penzey's spice magazine I get in the mail. I get them because I ordered spices from them in the past. It includes baking beef short ribs bone in and sausage in the oven before putting into the pot of chilli. However, it also included a spice called Chilli 9000, which I didn't have. So I followed the recipe and used McCormicks chilli package instead. I did end up adding some extra caynene and some hot paprika that I had when it was almost done. I like it hot. The McCormicks chilli packages come in original, mild and hot. The recipe didn't include kidney beans, so I also added these. I like beans in my chilli.

2.5 lbs beef short ribs, bone in
2 lbs italian sausage. You can use hot if you want. If you happen to find Chorizo sausage - that's suppose to be a nice hot mexican sausage.
1 large onion minced
1 tsp minced garlic
14.5 oz cans of crushed tomatoes
14.5 oz cans of diced tomatoes
14.5 oz cans of pureed tomatoes
4 cups water
salt to taste
McKormicks chilli seasoning packet.
1 can of kidney beans. dont drain - it adds flavor. add more if you like a lot of beans.

Note, recipe actually calls for two 14.5oz cans of crushed, diced and pureed tomatoes. I accidently didn't' see this. It still came out great. Nice and thick. If you would rather it more soupy - than add more of the tomatoes or include 2 cans each. I would also add more beans if your adding more tomatoes. You'll get more servings too. I used less sausage than it called for, because it seemed like a bit much. No wonder LOL

  1. preheat oven to 375
  2. wash and pat dry the ribs. rub with salt and pepper. Place in foiled lined baking pan. Bake for 1/2 hour.
  3. take casings off sausage and add to pan when 1/2 hour is done. cook for another 1/2 hour.
  4. take meat out of the oven and place meat in large stock pot and add all the ingredients.
  5. Bring to boil, reduce heat and simmer 2 hours. I keep the lid on most of the way. I leave it open a little so it doesn't boil over. It also helps thicken up the sauce.
  6. 1/2 hour before its done take out short ribs and sausage and cut into bite size pieces. Put them back into the pot. Discard the bone. You can also add some fresh cilantro at the end. I added a little mozzerella cheese in my bowl. : )

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