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| Quick Chili with black beans and corn bread |
Despite my failure to post updates for a couple of months, I have been
able to continue cooking and eating at home (I swear!).
In the last few weeks, I have experimented by making up by own recipes
or tweaking other people’s recipes. One of my most successful “inventions” is
the quick chili I made twice already this year (2013). Chili usually takes some time, so I found a
few shortcuts to help me get results in a fraction of the time without
sacrificing flavor. Here is my recipe for a super quick chili. Hope you like
it!
Ingredients:
- 1 lb. of ground beef (I used lean beef with very little fat)
- 1 can (15 oz) of black beans
- 1 can (15 oz) of diced tomatoes (I used a “roasted tomatoes with garlic and basil” can)
- 1-2 cups of chopped onions and green/red peppers
- A pinch of cumin
- Chili powder to taste
- Salt and Pepper to taste
For the cornbread:
- A box of Jiffy mix for cornbread and the ingredients listed on the box
- 1/3 can (about 4 or 5 oz.) of creamed corn
Making the Chili:
Sautéed the onions and green/red peppers in a bit of olive oil. Then, remove these from the frying pan. Use the same frying pan to brown the ground
beef so that it “absorbs” the taste of the onions and peppers. As the meat is cooking, add the cumin, chili
powder, salt, and pepper. If you want,
you can also add minced garlic to taste.
Let the meat cook well; then, add the cooked onions and peppers. Taste this mixture to make sure it has enough
salt and pepper. Then, add the diced
tomatoes and crush them as they cook.
They will make a nice sauce as they cook with the meat (10-15 minutes).
Taste the sauce to make sure it doesn’t taste like raw tomatoes. Then, add the can of black beans (I drained
some of the water first). Let this mixture
cook for a few minutes.
Making the cornbread:
Follow the directions on the box, but use only half the milk and add
the creamed corn instead. I used a
shallow pan to make bread instead of corn muffins, and this worked out just
fine.
