A good ole comfort food that's a favorite around pretty much everywhere I've been.
I'm not sure which side of my family this actually comes from or who tampered with it the most. Both my parents cooked and I spent a lot of time with my dad when I was a girl, when he wasn't TDY (for those not in the military, away). Anyway, the recipe changes a little every time I make it. It's had Ritz Crackers in it from my mom (Granny Mae) depending on her mood. Oyster crackers from me. Or sweet or buttermilk cornbread depending on what I have in my cupboard and if I'm on deadline. Worst case scenario, saltines will work, too.
Granny Mae Wisdom--90% of intelligence is knowing when to shut the #$X$ up!
Basic thing is, never be afraid to add your own spin. Except for peanut butter. My Boo tried it once. I love my youngest son and have to say, that didn't work out so well. But there's always his next attempt in the kitchen, which is why I have not one, but two fire extinguishers.
Basic Chili Recipe
2 cans (15 oz) pinto beans (not drained) 1-2 lbs ground sirloin 1/4 pound breakfast sausage (I use the precooked crumbles to save time) 2 cups chopped Vidalia onion (cause I'm from GA) 1 can (15 oz) tomato sauce (I normally use crushed)
1 clove of garlic 2 cubes beef bouillon 1 tsp salt 1 tsp chili powder 3/4 tsp ground cumin 1/2 tsp black pepper 1/4 tsp sugar 1/4 tsp ground oregano
1/8- 1/4 tsp of ground cinnamon
1 package cornbread to your taste satisfaction (or crackers)
If you want a Vegetarian option replace the meat with:
1 large can of Veg-All (drained)
1 can of whole corn (drained)
Cheese of your choice
Sour cream optional
For Meat Option:
1. Put meat and half the chopped onions in a microwave safe casserole dish. Sprinkle liberally with garlic salt and a little black pepper. Break apart with a spoon and then nuke it on high in the microwave for 5 minutes. While it's cooking, saute the rest of the onions and garlic in either butter or olive oil on your stove until the onions are transparent.
2. When the meat is done, get it out, chop it up into fine pieces and nuke it again for another five minutes on high in the microwave.
3. While that's cooking, mix all the other ingredients together in a pot on the stove and allow them to cook on a medium heat. Then begin to make either sweet or buttermilk cornbread according to the package directions (or your family recipe--I'll post mine in a later blog)
4. Once the meat finishes in the microwave, pull it out and drain it in a colander as you would noodles, then rinse with warm water. Yeah, I know, sounds weird, but trust me. It doesn't wash off the flavor, but it does reduce A LOT of fat and grease out of your diet you don't want. Pat it off with a paper towel and then put it in the pot with the rest and simmer for fifteen minutes.
5. Once the cornbread is nice and ready, according to the package or recipe your using, get it out and pour the chili either back in the casserole dish you cooked the meat in or in mugs (or self-serving containers to take to work), top with cornbread (or crackers) and cheese and then bake for a few more minutes until the cheese melts. Then, if you desire, add a dollop of sour cream and enjoy.
6. For Vegetarian, it's the same recipe, only sans the meat. Instead, you dump all the ingredients in the pot at once and simmer for 15-20 minutes while the cornbread bakes.
SPICY VERSION
My children don't like spicy foods. They didn't get that from my side of the family, so I've toned the recipe down for them. However, IF you want to put some YUM in, you can do the Granny Mae Xtra, but remember what my cousin Damon always said about it. "It will set your fields on fire." Or as Brant would say, "Oh yeah! That stuff burns going and coming."
This is the MR. SCORCHY additions:
1 tsp white pepper
1 tsp red pepper
1/2 cup sauteed bell peppers
1/4 cup chopped jalapenos or 1 chopped habanero
1 small can green chilies undrained
2 dashes of Tabasco sauce
Again, my mother would cook with them all in the chili, but I don't recommend it and if you're cutting the peppers, please remember to use gloves. It is HOT, and I like spicy, but it was too much for me. If you're that brave, please keep a glass of milk handy and please use the cornbread as it helps absorb the spices. You can just use one or two to spice it up a bit, which I do from time to time. The full monty . . . well, I've seen those commercials and they're not lying. Just saying.
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