Friday, February 6, 2009

Jessica's Chili with Cherry-Chipotle Chili Cornbread Muffins

Finally a down weekend and wouldn't you know it I've gotten sick.  So far it's just been sneezing a lot, stuffy nose and plain old feeling puny.  I'm hoping some rest and a hearty warm bowl of chili will straighten me out.  After all, it is supposed to be a GORGEOUS weekend with mid to upper 60's!  My parents and hubby LOVE this recipe - so give it a try soon!  It's got a little of everything in it and is extra thick!

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  • 1-1 ½ lbs ground sirloin
  • 1 large onion, chopped
  • 3-4 garlic cloves, chopped
  • 4 Tb chili powder
  • 2 tsp chipotle powder
  • 1 Tb ground cumin
  • 1 can light beer
  • 1 can vegetarian refried beans
  • 1 can diced tomatoes
  • 1 can Italian stewed tomatoes
  • ¼ cup pasta sauce 
  • 2 cans black beans, drained

Brown ground sirloin over medium heat, drain any liquid.  Add onion and garlic and saute on low heat for ten minutes, add salt and pepper.  Add in spices. 

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Pour beer over chili, let reduce.  Add remaining ingredients, bring to boil then place on low until you can’t wait any longer to eat it or at least 30 minutes.

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Cherry-Chili Cornbread Muffins

Recipe given to me by my friend Kate Danko (my SAI Big Sister)

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1 box of cornbread mix
1/2 can of creamed corn
1/2 can of whole kernel corn, drained
1/3 cup dried cherries
2 chipotle chili's in adobe

Prepared the cornbread according to the box. Add in the creamed corn and whole corn. Mix until combined, but still moist.  Add the chili's and cherries.  Bake according to directions on the box.  Makes 12 muffins.

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