Chili Con Carne and Cornbread

Autumn has arrived. Chili season begins now.

The Chili:  I have made chili from memory for as long as I can remember. At one point, one of my brothers and I ran a canteen at the local skating rink. My main job was the chili making. And I used to like it. Over the years, the chili has become more and more spicy. I have also liked it less and less. So... I figured I’d try it one last time. And I cut back the spicy by 2/3.  Sonofagun, if that didn’t become a tasty dish! It could use just a smidge more, but at least there is a new starting point.

The Cornbread:  Lots of goings on at Club Lupy these days – one of which is experimenting with different selections from the cereal/bread food group.  So... I looked up a flourless cornbread recipe.  It was so disappointing on the first day that the idea of publishing the recipe on the blog was aborted. But over the course of the week I have had it a few times, and... it really has potential.  Something went wrong, and it seems like someone poured corn-sand in the middle.  BUT... the rest of it is almost perfect! If you have any suggestions on how to fix my sand-in-the-cornbread quandary, it would be most appreciated.  I think the recipe is a good enough start to use as a starting point.

Update 1/24/2015: The addition of a third egg, and an extra step of soaking the cornmeal in milk for 10 minutes solved the "sand" issue. Yahoo! Thanks for the help!

Cornbread

1 ¾ cup cornmeal
2 tsp baking powder
1 tsp salt
3 eggs
1 tbsp honey
2 cups milk
2 tsp melted butter (or bacon grease)

Preheat oven to 450º.  Grease a 10” cast iron skillet, 8x8 pan, or 10” pie plate.

 Combine 1 1/2 cups cornmeal, honey, and milk. Let soak 10 minutes.

In separate small bowl, mix 1/4 cup cornmeal, baking powder and salt.  Whisk with a fork to combine.

In a medium bowl, whisk eggs with fork.  Add cornmeal/milk mixture and melted butter.
Add in dry ingredients and mix until incorporated.

Bake for 20-25 minutes.  Let cool before cutting.

As a variation, add a finely chopped jalapeno pepper and sharp cheese.

 Chili Con Carne

600 grams lean ground beef (about 1 ½ lbs)
1 onion chopped finely – if you’re the onion using sort.
1 796 ml (28 oz) can stewed tomatoes (blend in a blender)
1 540 ml (19 oz) can red kidney beans - rinsed
1 ½ tbsp chili powder (I used 1 tbsp. It was almost enough.)
1 tsp salt

Brown ground beef. (And onions, if you’re using them.)  Puree the tomatoes in a blender or with an immersion blender.  Add to browned ground beef.  Add rinsed kidney beans, chili powder and salt. Simmer for 45 minutes, or until thickened.

Top with grated cheese.