Chili con Carne et al

So... I've been running behind on recipes ever since my "sick week."

I'll try to catch up!

We had a big late summer harvest of jalapenos and anaheim peppers. Plenty for a spicy chili and accompanying jalapeno-cheddar cornbread. Both recipes are modified from The Joy of Cooking.

Chili con Carne with Beans and Jalapenos


2 lbs lean ground beef
1 lbs ground "chili" meat (a coarser grind)
1-2 tsps salt
2 tbsp olive oil
2 cups chopped onion, plus more for topping
10 cloves garlic, chopped roughly
2-6 jalapeno peppers, seeded and minced
1/2 cup chili powder- see recipe below*
1 (28oz) can whole tomatoes, with juice (San Marzano)
4 cups water
2 cans kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed


Season meat with salt. Heat oil in a large pot over med-hi heat. Add onions, garlic, peppers, and 1/2 tsp salt. Cook, stirring often, until veggies are softened, 6-8 mins. Add meat and brown, pouring off excess fat, if desired. Stir in chile powder. Cook for 2 mins. Add in tomatoes and water, breaking the tomatoes with spatula or back of spoon. Add beans. Season to taste with salt. Bring to a boil then reduce to a simmer, stirring occasionally, and cook for 1 1/2-2 hours. Sauce will be reduced and thickened.


*Chili Powder
3 tbsp paprika
1 tbsp tumeric
1/4 tsp ground red pepper
1 clove minced garlic


Combine in a small bowl. Makes about 1/2 cup.


Stove-Top Jalapeno-Cheddar Cornbread
I had never cooked cornbread on TOP of the stove before. It came out a little crispy on the bottom, soft and light throughout. Sooo good! And I didn't have to wait for the oven to pre-heat to 425!
Dry:
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 1/2 tsp baking powder
4 tbsp sugar
3/4 tsp salt
Wet (all at room temperature):
2 large eggs
3 tbs melted butter
1 cup milk
Add-ins:
4 jalapenos, two seeded and chopped, two un-seeded and chopped
1/2 cup grated cheddar
butter (for greasing pan)
Combine wet and dry ingredients with a few quick strokes. Fold in jalapenos and cheddar. Scrape into a generously greased iron skillet. Cover with foil and cook over very low heat 25-30 minutes, or until toothpick comes out clean.