Sunday, January 10, 2010

Sunday Suppers - Chili Con Carne & Sweet Cornbread

It's the second installment of Sunday Suppers. I'm still fighting off that cold - plus the cold outside (the mercury currently reads a balmy 12 degrees) - so today we definitely need something warm and hearty. Fortunately, I did manage to make it to the co-op this week, so we had some of the amazing dry aged beef I've mentioned before in the fridge. Need heat + got beef = chili con carne!

Now, before you say - big deal, it's just chili. No, no, no my friend. It is not "just chili." There is something about this beef that sends it over the edge. And the moist, dense cornbread that goes with it is just scrumptious. You will never want to go back to standard ground beef/turkey chili again. Trust me. Even my frugal fanny will gladly pay twice as much for this amazing beef than for regular ground beef/turkey.

So, on to the show.

Chili Con Carne
1 Tbsp. olive oil
3/4 lb. dry aged stew beef, cut into 1/2"-sized pieces
2 cloves garlic
2 cans diced tomatoes with green chilis
1 can kidney beans, drained & rinsed
1/2 c. water
1 tsp. chili powder
1 tsp. blackening spice, plus extra
1/2 tsp. paprika
salt & pepper

In a large saucepan, heat oil over medium heat. Add beef and garlic. Sprinkle beef with salt, pepper and a few dashes of blackening spice. Cook until beef is browned.
Add tomatoes - liquid and all. Add drained kidney beans and water. Stir in chili powder, blackening powder and paprika.
Bring to a boil, then reduce heat to low and simmer 45 minutes - 1 hour until chili has reduced down and thickened.

Serve with...

Sweet Cornbread
1 c. cornmeal
1 1/3 c. milk
1/4 c. agave nectar
3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. olive oil

Preheat oven to 375 degrees.
Grease an 8x8 pan.
Mix cornmeal and milk in a small bowl. Let sit 5 minutes. Add agave nectar.
In a larger bowl, mix flour, baking powder and salt. Stir in cornmeal/agave mixture and oil. Beat on low speed (or by hand) for 5 minutes.
Pour into prepared pan and bake for 30-35 minutes until toothpick inserted comes out clean.
Let rest 5 minutes before cutting.

(Sorry for no pics tonight. Chili may be yummy - but it ain't too pretty.... Or at least, taken with my point & shoot it ain't!)


Kathryn said...

Oh, yummy. There's nothing like chili to warm you right up...and the smell in the house is heavenly!

My house still has the lingering smell from the meatballs, sausage and sauce that simmered all day. It was a good day for cooking, that's for sure!

Jenn said...

Nothing like come sweet cornbread to complete a meal. I does match well with the chili con carne. *drool*

Pam said...

Yumm....great combo!


Chef Shari said...

There is nothing like cornbread and chili on a cold wintery day and believe it or not, it is cold in Florida. Thanks for sharing!

Tangled Noodle said...

Happy New Year! Even though I've finally gotten over my cold, I still want a big old bowl of chili con carne! You're preaching to the choir: my husband and I love dry-aged beef. Yes, it's a bit pricier but it's definitely a case where the flavor is so much more intense that a little goes a long way!