I hate missing dinner. It is one of my favorite meals of the day. I am surrounded by my family for a few precious moments out of the day. I can listen to them chew their food and the sounds they make. “MMMMMMM Mom great job” or “Mom, can I have some more?” or “Mom, I don’t want this, I want bologna again.” I hear that last one way too often.
So today, I decided to do something nice. I had to work this afternoon and late into the evening and I wanted my family to have a warm nice meal that came from home. Not from a pizza box or a cardboard chicken bucket. Gabe and I went to the farmer’s market this morning and bought some beautiful dahlias and the ingredients to make a quick, fast, and simple chili. Not fancy chili, easy chili.
Today’s recipes come from “Everyday Food”, by Martha Stewart Living Publications. I have 70 of these little cookbooks. They have quick, easy recipes that you can throw together in a pinch. The magazine also has handy dandy shopping list to check off and it lists all nutrition information too. 30-minute Chili and Mini Cornbread Puddings were a snap to pull off and I didn’t have to worry about what my family was eating! Oh, and the mini-cornbreads are addicting.
1 tablespoon vegetable oil
3 medium onions, chopped
6 garlic cloves, chopped
Salt and pepper
1 can (6 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons chopped canned chipotle chilies in adobo sauce
½ tsp ground cinnamon
3 pounds ground beef chuck. (I substituted ground turkey)
3 cans (14.5 ounces) diced tomatoes in juice
1 bottle (12 ounces) mild lager beer. I used Oberon
2 cans (14.5 ounces each) kidney beans, rinsed and drained
Shredded cheddar cheese (optional)
- In a Dutch oven or large (5 quart) heavy pot, heat oil over medium-high heat.
- Add onions and garlic.
- Season with salt and pepper, and cook stirring occasionally, until softened, 3 to 5 minutes.
- Add tomato paste, chili powder, chipotles, and cinnamon.
- Cook, stirring until mixture has begun to brown, 2 to 3 minutes.
- Add beef, or turkey, and cook, breaking it up with a spoon until no longer pink, about 5 minutes. This step was a bit hard because all of the spices turned the turkey red, so I kind of had to guess when it was done.
- Add tomatoes with their juice, beer, and beans.
- Bring to a boil, and reduce to a rapid simmer.
- Cook over medium heat until chili has slightly thickened and beans are tender.
- Sprinkle with cheese if desired.
- Serve with Mini Cornbread Puddings!!!!!
Mini Cornbread Puddings
Butter or nonstick spray to grease a 24 mini muffin pan
½ cup all-purpose flour
½ cup yellow cornmeal
2 tablespoons sugar
1 tsp baking powder
1 tsp salt
¼ tsp baking soda
1 large egg
1 ½ cups sour cream
1 package (10 ounces) frozen corn kernels, thawed and patted dry
- Preheat oven to 425 with rack in upper third.
- Butter or spray pan and set aside.
- In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda.
- Make a well in the center of the flour mixture.
- In well, whisk together egg, sour cream and corn.
- Mix with flour mixture until just incorporated. (Don’t over mix)
- Divide evenly, spoon batter into prepared muffin tin.
- Bake until tops have browned and a toothpick inserted in the center of the muffin comes out clean. About 10 to 15 minutes.