Rediscovering the Joy of Cooking

November 18, 2007

Chili con Carne (page 671) and Jalapeno Corn Bread

Filed under: beef — Tags: , — Emily @ 2:29 am

For more flavor in this dish, I made my own chili powder (page 1060):

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New Mexico Chili Powder

Combine and toast in a skillet over medium heat for 2 minutes:

5 tablespoons ground mild chili peppers (I used New Mexico, can also use pasilla or ancho)

2 tablespoons dried oregano

1 1/2 tablespoons ground cumin

1/2 teaspoon ground red pepper (cayenne)

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Either use 1 recipe of this chili powder of 1 cup store-bought chili powder

Pat dry: 3 pounds beef chuck, trimmed and cut into 1/2-inch cubes

Season with:

1-2 teaspoons salt

Heat in a cast-iron skillet over medium-high heat:

1 tablespoon olive oil

Brown the meat in batches, adding more oil if needed. Remove the browned meat to a Dutch oven. Add to the cast-iron skillet:

1 tablespoon olive oil

2 large onions, minced

10 cloves garlic, minced

7 fresh jalapeno peppers, stemmed and minced

1/2 teaspoon salt

Cook, stirring often, over medium-high heat until the vegetables are softened, 6-8 minutes. Remove to the Dutch oven with the meat. Stir the toasted spices into the meat mixture and cook for 2 minutes over medium-high heat. Add:

One 28-ounce can plum tomatoes, with juice

1 tablespoon red wine vinegar

6 cups water

Season with:

salt to taste

Simmer, uncovered, until the meat is tender and the sauce is reduced and thickened, about 1 1/2 hours. I served with sour cream and some shredded cheese. I also added pinto beans (1 pound dried beans, soaked overnight and cooked for 1 1/2 hours in the morning—then added to chili at the end and heated through)

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(Using dried beans for the first time)

Jalapeno Corn Bread

I strayed away from Joy for this recipe because, frankly, it looked better than the recipe in my trusty cookbook. My good friend Elise sent it to me the other day and I’ve been dying to try it:

3- 7 oz. packages of corn bread mis (if you use Jiffy, eliminate the sugar in the recipe)

1 large sweet onion, chopped (I didn’t use onion because I was sick of chopping onions)

2 cups shredded Colby/Monterey Jack cheese

2 large beaten eggs

2 1/2 cups whole or buttermilk (I used buttermilk)

1/2 cup vegetable oil

3 tablespoons sugar

1- 15 oz. can creamed corn

6 oz. diced jalapenos (I only used 1 4-oz can and it was plenty hot for me)

Grease a 9×13 pan, mix ingredients, pour into pan and bake 45 minutes at 375 F. Makes 12-15 servings.

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2 Comments »

  1. did you LOVE the cornbread? go you! love the new site!!!

    Comment by Elise — November 19, 2007 @ 5:47 am

  2. That looks so great Emily! I’ve got to try that cornbread.

    Comment by Renea — November 19, 2007 @ 4:30 pm


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