Chilly fall has arrived in South Florida. This morning the temperature was in the 40s. We threw open the windows and decided to make a cozy meal. Chili & cornbread. A simple & comforting dinner. Best enjoyed with thick socks and Baby Boom playing on the tv.
CHILI
From Wheaton Cooks, a cookbook from the Wheaton College Alumnae Association
- 2 lbs lean ground turkey
- 2 cups onion, chopped
- 2 cups celery, chopped
- 2 large green peppers, chopped
- 1 can (28 oz) tomato puree
- 2 cans (16 oz each) dark kidney beans
- 1 can (28 oz) tomatoes chopped
- 2 garlic cloves, minced
- 2 teaspoons salt
- 4 teaspoons sugar
- 4-6 tablespoons chili powder
- oil
Cover the bottom of a pan with a thin layer of vegetable oil. Saute the onion, celery, and green peppers until transparent. Add ground turkey, breaking up any clumps of meat. Saute all, stirring often, until the meat is browned. Add all other ingredients except beans. Stir while cooking for 3-4 minutes. Add the beans. Simmer for 1.5 hours, stirring occasionally. Add water if it get too thick. May be served over small shells or elbow macaroni. Chili freezes well.
MAPLE CORNBREAD
From King Arthur Flour, click here, or purchase King Arthur Flour Baker's Companion.
- 1 cup unbleached all purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup maple syrup
- 4 tablespoons butter, melted
- 2 large eggs
Preheat the oven to 425 degrees Fahrenheit. Lightly grease a 8" x 8" square or 9" round baking pan.
In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder, and salt until thoroughly combined. In a small bowl or a large measuring cup, whisk together the milk, maple syrup, melted butter, and eggs. Add the liquid mixture to the dry ingredients and stir just until moistened.
Pour the batter into the prepared pan and bake the cornbread for 20 to 25 minutes, until it's lightly browned and a cake tester inserted in the center comes out clean.
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