cornbread and chili

Look no further for perfect Texas chili than this recipe from Delish.com.

Best Texas Chili Recipe

bacon

beef

kosher salt

onion,

jalapeños, minced

garlic,

tomato paste

tbsp. ancho chili powder

tbsp. chipotle chili powder

oregano

tbsp. cumin

28 oz. can crushed tomatoes

c. lager beer

low-sodium beef broth

water

Shredded cheddar,

Sour cream,

chives,

Cornbread,

I would recommend matching the written directions to the video directions. The written directions don't say to drain the fat from the beef searing. I didn't watch the video, so this turned out a thin, soupy disaster. Terrible.

Wonderful recipe. I changed it up by using both ground Sirloin as well as a cubed up Chuck Roast and adding the proverbial kidney and pinto beans plus added more diced tomatoes than called for - used the new product RoTel Diced Tomatoes with Serrano Pepper and it added another level of zing.

https://streaming.hearstdigitalstudios.com/df66ad3e-79ff-4285-ab99-781f810808bc/video_rover_16x9_1080p_hd_1558129602_12387.mp4

Serve with a hunk of Texas-sized cornbread.

Here's How To Make Real Texas Chili

Cornbread and Chili Muffins are the perfect cozy, adorable bite-sized app for your next fall gathering. Sweet buttermilk cornbread muffins are hallowed out and stuffed with homemade chili, and topped with plenty of cheddar cheese.

Cornbread and Chili Muffins

all-purpose flour

cornmeal

white sugar

tsp baking powder

tsp baking soda

buttermilk

butter, melted

onion

garlic cloves, minced

tsp kosher salt

oz chili beans

tsp chili powder

garlic powder

onion powder

tsp cumin

Preheat oven to 375 degrees. Generously grease two mini muffin tins with non-stick cooking spray.

Add flour, cormeal, sugar, baking powder, and baking soda to a large bowl. Whisk to combine. Add buttermilk to a liquid measuring cup. Add in egg. Whisk to combine. Add the buttermilk, egg, and butter to the dry ingredients. Whisk just until the mixture is combined. Use a small ice cream scoop to fill the muffins tins 3/4 full. Bake until golden brown and crisp, about 10-12 minutes. Cool.

While the muffins cook, make the chili. Heat a medium dutch oven or skillet to a medium-high heat. Add ground beef. Use a wooden spoon to break up the meat. Once the beef is about halfway done cooking, add the onion, garlic, and 1/2 teaspoon salt. Continue to cook until the beef is no longer pink and the onion and garlic are soft.

Add remaining 1/4 teaspoon salt, chili beans, chili powder, garlic powder, onion powder, and cumin to the beef and onions. Bring to a boil and reduce to a simmer. Simmer for 5-6 minutes. If the chili gets way too thick, add a few teaspons of water to loosen it up. (You do want it thick though, so it stays put in and on the buttermilk corbnread muffins.) Season to taste with salt and pepper.

Once the muffins are slightly cooled, remove from the muffin tin. Use a 1/2 teapsoon measuring spoon to scoop out the middle of the cornbread. Discard insides. Use the same 1/2 teaspoon to spoon as much chili as you can inside the cornbread. Spoon chili on top as well.

Sprinkle with shredded cheese, parsley, green onions, or crushed fritos. Serve immediately.

Amish cornbread is very easy to make, and it is so moist, with a tender crumb that practically melts in your mouth. Cornbread pairs perfectly with chili or any bean soup.

Easy, Moist Amish Cornbread Recipe

yellow cornmeal

all purpose flour

salt

baking powder

butter

eggs,

milk

Preheat oven to 400°.

Add the dry ingredients to a bowl, and mix.

Beat eggs, add melted butter and milk. Beat or whisk well.

Combine wet and dry ingredients and mix only until combined.

Pour into a well greased 9 x 9&quot; pan.

Pour batter into the prepared baking pan. Bake for 20 - 25 minutes or until golden brown on top and the center is set and cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to cool slightly before slicing and serving.

Serve cornbread plain, with butter, honey, jam, or whatever you like. (I love cornbread with chili.)

Store leftovers in an airtight container at room temperature for up to three or four days. Leftovers can also be frozen to keep them fresh for longer.

Your recipe earned the Blue ribbon for Corn Muffins at the fair!

I substituted the regular flour for a 1 to 1 gluten free flour and made muffins. These were THE BEST!!

I substituted the regular flour for a 1 to 1 gluten free flower and made muffins. These were THE BEST!!

Made this for brunch and also for a BBQ. Was a hit both times. So delicious and an easy recipe!

Amazing!  I normally don’t like cornbread but I have company coming over thought they would go great with BBQ ribs.  They are sooo easy to make and very delicious.  Crunchy outside and moist inside.  Try them.  You won’t be disappointed.

Amazing cornbread.  I grew up in northern Indiana which has many Amish families.  This tasted like the food we would enjoy at Saturday morning farm auctions.  My new favorite cornbread recipe!! Try it and you will not be disappointed.  So tender and moist.  I added fresh corn I cut off a cob.  Thanks so much for posting this.

OMG!! I'm mad that I just found your recipe. (We are in 2024). I've tried so many recipes, &amp; it's been a hit or miss. Recipes calling for whole stick of butter$$!! and still end up dry. Your recipe is my go-to now. Thank you‼️😊

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Top 3 cornbread and chili recipes from across the web

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Best Texas Chili Recipe

Cornbread and Chili Muffins

Easy, Moist Amish Cornbread Recipe

The most viewed cornbread and chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine