A pot of chili makes for multiple warm meals
After attending the chili cook-off sponsored by the San Benito
County Association of Realtors as a fundraiser for Community Food
Bank last week, I decided to make my own pot of chili over the
weekend. The five chili competitors made five different pots that
ranged from traditional with a mix of beans and hamburger meat to
the unique with a white-bean chili made with chicken and peppers.
The thing with chili is that it is one of those versatile meals
that can be changed up by swapping the meats, the beans or any
variety of spices.
A pot of chili makes for multiple warm meals
After attending the chili cook-off sponsored by the San Benito County Association of Realtors as a fundraiser for Community Food Bank last week, I decided to make my own pot of chili over the weekend. The five chili competitors made five different pots that ranged from traditional with a mix of beans and hamburger meat to the unique with a white-bean chili made with chicken and peppers. The thing with chili is that it is one of those versatile meals that can be changed up by swapping the meats, the beans or any variety of spices.
I personally favor the traditional chunky chili recipe that my family has always made, which is mild with large chunks of tomatoes and onion.
When it comes to chili beans, it’s hard to make just enough for one meal. At least it is in my family. Chili beans were one of the few things my dad knew how to make when I was a kid, and one pot was often enough to last the whole weekend when my mom was working. Oftentimes, we’d eat them with hot dogs or with my grandmother’s homemade tortillas.
The best thing about chili beans is that they often taste better warmed up the next day. They can be eaten plain with some cheese and onions sprinkled on top, or as a side dish for barbecue. Though it can take a while to get to the finished product – I started prepping our beans at 1 p.m. on a Saturday and served them at 6:30 p.m. – it is a meal that takes little prep work. After a little initial cooking, the pot just needs to sit over low heat with an occasional stir. We ate the beans with corn bread on Saturday, and then reheated them on Sunday to serve on top of hot dogs for chili-cheese dogs.
Chili beans
3 c. pinto beans
1 c. kidney beans
3- 10 oz. cans of tomato sauce
One yellow onion, ¾ cut into slices and ¼ diced finely and reserved
1 lb. lean ground beef
2 large tomatoes, diced (stewed tomatoes can be substituted)
1 c. shredded cheddar cheese
Chili powder, cumin and oregano to taste
Soak the beans overnight or follow the quick soak directions on the package. For quick soak, the beans are placed in a large pot of water and brought to a rapid bowl for 2 minutes. Then a lid is placed on the pot for an hour. Strain the water from the pot and add in one cup of fresh water. Add in two cans of tomato sauce and the seasonings. Cover with a lid and cook over low heat for an hour.
Stir the beans occasionally. At the one-hour mark, cook the ground beef and onions in a skillet under the meat is brown and the onions are tender. Dice the tomatoes and add the ingredients to the pot, stirring it all together. Check to see if the beans need more liquid and add the third can of tomato sauce if needed. Replace the lid and allow to cook for another two hours, stirring it every half hour and checking the beans for softness. Cooking time may vary, but generally takes three and a half to four hours.
Serve with diced onions and shredded cheese on top, and corn bread.
Jalapeno cheddar corn bread
Recipe courtesy of Barefoot Contessa At Home
3 c. all-purpose flour
1 c. yellow cornmeal
1/4 c. sugar
2 tbsp. baking powder
2 tsp. kosher salt
2 c. milk
3 extra-large eggs, lightly beaten
1/2 lb. (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 oz. aged extra-sharp Cheddar, grated, divided
1/3 c. chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tbsp. seeded and minced fresh jalapeno peppers
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
