A few years ago, I found the easiest chili recipe and I’ve made it several times over, always using a different kind of salsa. I make it probably once a month, and I almost always serve cornbread on the side.
Cornbread from a box.
From a Jiffy box, to be exact. We’re not even talking fancy Marie Callender’s cornbread mix. We’re talking 48-cent Jiffy cornbread.
I’ve considered making homemade cornbread, but laziness (and shame) have always taken over and driven me to purchase the boxed mix. But since part of my cooking journey is to rid my kitchen of as much boxed stuff as possible, I finally went through with making cornbread from scratch!
But first, back to the chili. As I said, I’ve made this same chili recipe numerous times. I’ve got it down to perfection. I almost don’t even need the recipe anymore. I wrote this down in my recipe notebook a LONG time ago, and unfortunately I don’t have the teensiest clue where it originated from. If I ever find it, I promise I’ll edit this post and link to it.
1 pound lean ground beef
1 cup diced onion
2 cloves garlic, finely chopped
2 16-ounce cans of kidney or pinto beans, drained and rinsed
2.5 cups salsa
1 4-ounce can of diced green chiles
2 teaspoons of chili powder
- Cook the ground beef, onion, and garlic in large skillet until beef is browned. Drain.
- Add the beans, salsa, chiles, and chili powder. Bring to a boil.
- Reduce heat to low and cover. Cook, stirring frequently, for 20-25 minutes.
I repeat: it’s easy, and I’ve perfected it. No mistakes. No disappointments. It was a combination of bravery and confidence that influenced me to make some alterations this go-around.
First, I swapped out the ground beef for some stew meat chopped into half-inch pieces. Second, I used homemade salsa. And third, I eliminated the green chiles because I completely forgot about them at the grocery store.
I wasn’t horribly impressed with the salsa I made for use in the chili. It was the same recipe I used in a recent post, but it didn’t really have that “chili” flavor I was going for. So, I cracked open a can of tomato sauce and poured half of it in, and I added about 2-3 extra teaspoons of chili powder for good measure.
While the chili cooked, I started on the cornbread. I used a recipe from my Better Homes & Gardens cookbook. I was pleasantly surprised to discover it was almost as effortless as the boxed Jiffy mix. My only mistake was melting the butter, and then whisking in the milk and eggs and letting it sit for a few minutes while I tended to the chili. By the time I poured it all into the flour/cornmeal mixture, the butter had become wax-like. I frantically stirred the batter in an attempt to break it all up. It must have worked, because the cornbread was fabulous!
The chili I was worried about? Also fabulous! I was a little saddened that I used a salsa recipe with no chunkiness to it, as that’s one of the things I love about chili. Next time, I’ll still make my own salsa, but I’ll try a different recipe that doesn’t puree it down to that sauce-like consistency. The taste was still wonderful and I’m proud of myself for taking a bit of a chance and seeing it pay off!
Do you prefer chunks of beef, or ground beef in your chili? I think it’s a tie for me, but it was a nice change from the typical chili I make. 🙂