How to Make Chili and Cornbread

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork is often less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.

cornmeal

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is generally less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine can be a cheaper option.

Mix together the spices: 2 tablespoons chili powder, 2 tablespoons hot Mexican chili powder, 2 tablespoons ancho chili pepper powder, 1 tablespoon cumin, 1 tablespoon chicken bouillon granules, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper powder, and 1/4 teaspoon jalapeno pepper powder.

In a large pot, add 2 cups beef broth, 1 cup chicken broth, and 1 cup water. Add 1 packet of Goya sazon with coriander and annatto and 1 beef bouillon cube. Cover and turn to high to boil.

Once boiling, add the spice mixture to the broth and stir. Turn the temperature to medium and let it simmer for 10 minutes.

Cube 3 pounds of beef bottom roast into no larger than one-inch pieces. Wash the meat and squeeze the juice of 2 limes over it.

In a large deep frying pan, add the grease from cooked bacon and heat. Add the washed cubed bottom roast and cover to cook thoroughly.

Add 2 tablespoons hot sauce, 2 tablespoons apple cider sauce, and 1 tablespoon chili sauce to the cooking meat and stir. Cook uncovered on medium heat.

Prepare a vegetable puree with 1 medium onion, 1 Cuban pepper, 1 jalapeno pepper, 4 cloves of garlic, and 3 serrano peppers. Process in a food processor with 1 tablespoon garlic powder and 8 ounces canned tomato sauce until pureed.

Return to the cooking meat and add the vegetable puree to the spiced broth mixture. Add chopped cooked bacon and stir well. Cover and set on warm for 90 minutes.

For the cornbread, preheat the oven to 400°F. In a cast-iron skillet, add 3 tablespoons canola oil and heat in the oven until hot.

In a large bowl, combine 3/4 cup flour, 3/4 cup cornmeal, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 tablespoon sugar. Mix well.

In another bowl, whisk together melted cooled butter, 1 and 1/4 cup buttermilk, and 1 large egg. Add the wet mixture to the dry mixture and stir 12 to 15 times until combined.

Remove the cast-iron skillet from the oven and add the cornbread batter to the hot oil, spreading evenly. Bake for 15 minutes, then rotate the pan and bake for an additional 5 minutes until golden brown.

Once the cornbread is done, flip the pan onto a cookie sheet to cool. Smash the cooked meat with a potato smasher to shred it to your liking.

Add 4 cups of cooked kidney beans to the chili and mix well. Add another packet of Goya sazon with coriander and annatto, 1/2 teaspoon pepper, 1/2 teaspoon jalapeno pepper powder, 1/2 teaspoon cayenne pepper powder, 1 tablespoon chili powder, 2 tablespoons cumin, 1 tablespoon hot sauce, 1/8 ounce can of tomato sauce, 1 teaspoon Badia complete seasoning, and 1 teaspoon garlic powder. Stir and cover, bringing to a boil before simmering for another 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens