Recipe

Easy Not Award Winning Chili With Corn Cakes Recipe


Easy Not Award Winning Chili With Corn Cakes Recipe
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This chili wont win any contests but it is simple and quick and uses what you already have. serve with corn cakes and chilled pumpkin beer.

Lumpy1

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Ingredients
  • 1 pound ground beef
  • 1 15oz can light red kidney beans, drained and rinsed
  • (2) 14 1/2oz cans chopped tomatoes, any kind
  • small can tomatoe sauce
  • 16oz frozen okra (sometimes green beans)
  • 1 tsp cumin seed
  • 1/4 tsp tumeric
  • 1/2 tsp red pepper powder
  • 1 Tsp sugar
  • fresh chopped cilantro if available
  • salt and black pepper to taste
  • 1 minced onion and shredded chedder cheese
  • 1 package jiffy (or other) inexpensive corn-bread mix

Directions
  1. In a cast iron dutch oven or deep skillet fry the ground beef until browned. drain fat.
  2. add tomatoes, tomatoe sauce, okra, cumin seed, red pepper, tumeric and sugar. stir. cover and cook over medium heat 1/2 hour stirring at 10 minute intervals. stir in fresh chopped cilantro.
  3. season to taste with a dash of salt and black pepper as desired.
  4. meanwhile into a 4 cup glass measuring cup prepare the cornbread mix according to the package directions. pour 3 at a time onto a lightly greased 10 1/2 inch cast iron skillet, turning when browned (blackened ok).
  5. serve chili in a big polish pottery soup mug topped with minced onion and chedder, with a corn cake on top and a chilled (or warm) pumpkin beer on the side.

Not quite what you're looking for? See more Main Dish / Chili
Comments


This is interesting!! Thanks JJ.


I like the okra! Thanks!!


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