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February 13, 2007
Chili Dianne Style
When the weather outside gets frightful I immediately start thinking of chili and cornbread! So today with the snow and ice I decided to cook up a pot. The thing about chili (or at least in my opinion) it needs to cook and simmer for a long time to let the flavors meld so you need to do a little planning ahead, but it's oh so worth it!
What You'll Need For The Chili:
Extra virgin olive oil
1 onion, chopped
1 bell pepper, chopped
4 cloves of garlic, minced
1 pound of grape tomatoes
1 small bag of pinto beans, soaked overnight
3-4 tablespoons of chili powder
1 tablespoon of paprika
1/2 teaspoon of cayenne pepper
1/2 teaspoon of black pepper
1 pinch of sea salt
1 pinch of cinnamon (optional)
1 quart of stewed tomatoes (I used some I canned this morning)
1 quart of water
1 small can of tomato paste
1 cup of textured vegetable protein
Toppings: (Optional)
Cheese
Sour cream
Scallions
In a large stock pot sauté onion, bell pepper and garlic in extra virgin olive oil until tender. Add cherry tomatoes and beans and stir in seasonings. Add stewed tomatoes, water and tomato paste and bring to a boil. Lower temperature and let chili simmer stirring occasionally for 6-8 hours. 20 minutes before serving add textured vegetable protein an stir to mix.
Serve plain or with cheese, sour cream and scallions.
What You'll Need For The Cornbread:
2 cups of yellow cornmeal
1/2 cup of all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking soda
2 teaspoons of baking powder
2 eggs
1 1/2 cups of buttermilk
Preheat oven to 425 F.
Mix all ingredients and put into a baking dish that has been sprayed with nonstick spray. Bake for 25-30 minutes until golden brown.
Posted by Dianne at February 13, 2007 7:23 PM
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