Monday, January 16, 2012

PW Chili with Kim's Corny Cornbread

I don't know what else hits the spot on a chilly winter evening like chili. Just warms you up from the inside out, and when paired with some moist and delicious cornbread, chips, salsa and guacamole, you just can't go wrong! We even threw in a fruit salad just because we love fruit.

While at the cabin recently I decided to try Pioneer Woman's Chili recipe and it did not disappoint. Just the right amount of seasoning... thick and tasty. As for the cornbread, my all time favorite recipe came from my friend Kim. Unlike most cornbread, it is not dry and crumbly. It is moist and light like cake. Here are the recipes. Hope you enjoy!

Simple Perfect Chili
(Makes 6 servings)

2 garlic cloves, chopped
2 pounds ground beef, cooked and drained
1 teaspoon ground oregano
1 Tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 Tablespoons chili powder
One 8-oz. can tomato sauce (I used 15 ounce can)
1 teaspoon salt
1/4 cup masa (corn flour, found in Mexican food section)

Optional Ingredients:
1 can pinto beans, drained
1 can kidney beans drained
1 jalapeno, seeded and finely diced
1 can diced tomatoes and chilies (Rotel)

(I added all the optional ingredients except the jalapeno. I may get brave next time I make it!)

Measure all the spices into a small bowl. Cook ground beef with garlic until brown, then drain off excess fat. Pour in spices, tomato sauce, and salt. Stir together well, cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. If mixture becomes overly dry, add 1/2 cup water as needed. After an hour, plce themasa in a small bowl. All 1/2 cup water and stir together with a fork. Dump the masa mixture into chili. Stir together well. Taste, adjust seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalapeno and tomatoes if desired. Simmer for 10 minutes. Serve with shredded cheddar, chopped onion and Fritos or Tostitos.

Kim's Corny Cornbread

2 boxes Jiffy Corn Muffin Mix
1/2 cup oil
1 can creamed style corn
3 eggs
8 oz. sour cream
1 teaspoon salt

Mix ingredients together in a bowl hand. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 35 minutes or until toothpick comes out clean.


  1. I can attest to the goodness of Kim's cornbread! And we'll have to try out the chili! Looks yummy!

  2. This was our exact menu for Christmas Eve. Tasted so good when we got home from church!! Only thing different, I add shredded cheese to my cornbread. Hope EZ's mama is continuing to improve. We will keep all of you in our prayers.

  3. definitely saving this recipe! cant wait to try it :) thanks for sharing!!