Chili and Cornbread recipe

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.

Chop the onions.

Brown the ground beef and onions together in a large pot.

Drain the beef after browning.

Add 1 ounce of tomato sauce and 2 cups of water to the pot.

Stir in the crushed tomatoes and seasoning pack from the chili kit.

Add the beans (only drain the black beans).

Let the chili come to a boil, then reduce to a simmer for 15 minutes.

If the chili is too thick, add tomato juice as needed.

While the chili simmers, prepare the cornbread.

In a mixing bowl, combine 2 cups of self-rising cornmeal and 1.5 cups of milk; let sit for 5 minutes.

Melt 1/4 cup of butter in a cast iron skillet in the oven preheated to 425°F.

Check the cornmeal mixture after 5 minutes; if too thick, add about 1/4 cup more milk.

Add 1 egg and a pinch of sugar to the cornmeal mixture and mix until combined.

Pour the cornbread batter into the melted butter in the skillet.

Bake the cornbread in the oven at 425°F for 30-40 minutes until a toothpick comes out clean.

Taste the chili at the end to see if it needs more salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens