Chili con carne, commonly known in American English as simply “chili“, is defined as “a spicy stew containing chili peppers, meat (usually but not always beef), and often tomatoes and beans.”
1-1/3 Cups coarse stone-ground yellow cornmeal
1 Cup unbleached all purpose flour
1/4 Cup sugar
2 tsp baking powder
3/4 tsp coarse kosher salt
1-1/2 Tbsp Texas Chile Seasoning
1 Cup plus 2 Tbsp buttermilk
9 Tbsp (1 stick plus 1 Tbsp) unsalted butter, melted
1 large egg plus 1 large egg yolk, beaten to blend
Butter (or oil) a 9 x 5 x 3 -inch metal loaf pan and preheat oven to 375°F. In a large mixing bowl, combine the cornmeal, flour, sugar, Texas Chile Rub, baking powder, and coarse salt. Add the buttermilk, melted butter, and beaten eggs to the dry ingredients, and stir batter with wooden spoon until well blended. Allow the mixture to stand a full half hour to let the dry ingredients absorb all the liquid.
Transfer “rested” batter into the prepared loaf pan. Sprinkle top of loaf generously with powdered or granulated honey before baking bread in 375F oven about 40 minutes. Cornbread will be browned around edges and a tester, inserted into center of loaf, comes out clean. Remove loaf to a wire cooling rack and allow bread to rest in pan 5 minutes before turning out loaf to cool completely on rack.
DO AHEAD: This cornbread recipe can be made up to two days ahead. Wrap cooled loaf in foil and store at room temperature until ready to serve. Serve with butter (plain or compound!) that is softened at room temperature.
Great when paired with your favorite chili recipe.
Everyone knows what chili is: loosely defined, chili is a spicy stew of chiles and other spices, meat (usually beef), and often also beans and tomatoes. For many of us here in the upper Midwest, homemade chili also includes lots of garlic, sauteed onions, bell peppers and cumin.
Chili recipes vary widely, however, by region (and even by household) as to the exact ingredients, and appropriate proportions of seasonings.
- beef chunks (stew meat or roast, not ground beef)
- garlic and chiles (onion is debatable, some want it only for a garnish)
- masa harina or cornmeal to thicken the sauce
- few or no tomatoes
- and NO BEANS (a shocking omission to this northern chili lover)
AllSpice’s Texas Chili Seasoning follows the Lone Star chili guidelines, and blends New Mexico and Ancho chiles with garlic, paprika, bell pepper, corn masa flour and colorful carrot powder.
Texas Chili Seasoning lends a mild heat and slightly smoky aroma to everything from crunchy snack mixes to smooth dips and sauces, and, of course, is just what you need to make an authentic “bowl of red.”
We promise not to tattle if you make “inauthentic” Texas chili, and add some sauteed onions and beans to your delicious creation, either. Especially if you invite us over to share a bowl with you.
AllSpice Texas Chili Seasoning is $5.40 for the 1/2 Cup jar.
Makes a large batch of chili
3 Tbsp bacon drippings (otherwise, use olive oil)
1-1/2 large onions, chopped
4 lbs beef stew meat, or coarse ground beef
5 cloves fresh garlic, finely chopped
2 Tbsp ground red chile pepper (we like Ancho Chile or New Mexico Chile)
4 Tbsp Texas Chile Seasoning
1/2 Tbsp Ground Cumin
2 Tbsp Smoked Sweet Paprika
1 tsp dried Mexican Oregano
3 small (10 oz) cans tomato sauce
1 small (6 oz) can tomato paste
2 Cups water or stock
2 Tbsp Salt
1/8 Cup dried Parsley (optional)
1 fresh jalapeno pepper, seeded and minced (optional)
Heat the bacon drippings in a large heavy pot over medium heat. When the fat is sizzling hot, add the chopped onions and cook, stirring frequently until they are fragrant and translucent.
In a large bowl, combine the beef pieces with the minced garlic, ground chiles, Texas Chili Seasoning and Cumin. Toss to coat meat with the spices, then add seasoned meat to the onions. Cook the stew meat, using a heavy wooden spatula to separate pieces and brown on all sides, stirring occasionally, about 30 min, until meat is well-browned on every side. Season browned stew meat with paprika and oregano.
Add tomato sauce and paste, water, salt, parsley and jalapeno (if using) to the browned meat, stirring to thoroughly coat. Bring mixture to a boil over medium heat, then lower heat to a bare simmer. Cook, uncovered, for at least one hour, or until chili reaches your preferred consistency. Stir occasionally, and taste and adjust seasonings as necessary.
A word about “Texas-style” chili: a “true” Texas chili does not have beans in it (weird, I know, right?). If you’re like us, and prefer beans in your chili, you can add two cans of (drained, rinsed) beans when you add the tomato sauce and water. You may want to add a little more liquid to accommodate the greater volume of chili ingredients.
Adapted from a recipe at AllRecipes.com.
16 oz. Velveeta Cheese
1 Cup Half and Half
1/2 tsp Cayenne pepper, Ground
2 tsp Paprika (the smoked varieties are great in this dip)
1 tsp Kosher Salt
1 Tbsp Olive Oil
1/2 lb ground beef
1/2 yellow onion, diced
3 tsp Texas Chili Seasoning
2 tsp Ground Cumin
juice of 1 lime (about 1 Tbsp)
tortilla chips, for serving
In a skillet, heat the olive oil. Add onion and “sweat” (cook till it is soft, without allowing it to brown) over medium heat until translucent. Add meat to onion and continue cooking, stirring frequently, until meat is fully cooked.
Cut brick of velveeta cheese into 1″ cubes, and add cheese, the meat-onion mixture, and all the remaining ingredients (except for tortilla chips) to a slow cooker. Cover the crock pot and cook on the low temperature setting for 2 hours, or on the high setting for 1 hour.
Lift the slow-cooker lid and stir mixture every fifteen minutes, until cheese is melted and ingredients are fully combined. Allow dip to continue to cook, undisturbed (that is, don’t lift the lid) on the low temperature setting for an additional 30 – 60 minutes, or for as much time as you have left before guests arrive. Season to taste with salt and pepper, if desired.
Serve with tortilla chips. Enjoy!
Recipe adapted from Lil Luna and Le Creme de la Crumb.