HippyFreek2004
11-05-2005, 07:27 PM
This recipe came right off the top of my head last night, and without following any recipe except the cornbread recipe, I made this dish in less than 30 minutes.
The first time you make it, it might take longer because you're following directions. That always takes longer.
Also this dish can be veggie, health friendly meat-eater, or just plain meat eater. Depends on the meat/substitute you add.
1. Chop finely 1 cup of onion and 1/2 cup of green or red pepper. Crush 2-4 cloves of garlic. In large skillet, heat one tablespoon oil on medium-high heat. Add vegetables. After letting the onions become a bit translucent, add 1/2 pound of the meat or meat substitute of your choice. I used two chicken breasts, cut into cubes. Then, add seasonings to taste. I used cumin, cilantro, chili powder, cayenne pepper, paprika (it does add a slight sweet flavour), mustard seed, and sage. (it's best to add a bit, smell the mix, then add more. The flavours should be slightly too strong as you will be adding this mix to the chili base.
2. While your meat & veggies are cooking, make your cornbread topping:
- Mix your dry ingredients in a medium bowl.
First sift these ingredients together (or do like I did, and stir with a fork)
+ 1 cup flour
+ 1/4 cup sugar
+ 4 teaspoons baking powder
+ 1 teaspoon salt
Then add 1 cup cornmeal and mix until blended
-In a smaller bowl, beat two eggs slightly, add one cup of milk, and 1/4 cup melted butter. Mix until blended.
-Add wet ingredients to dry and stir only until blended. Set aside.
3. Remove your meat from the stove, and in your casserole dish/baking pan, make your chili base.
-2 cans chili beans (not drained)
-1 can kidney beans (drained and rinsed)
-1 can pinto beans (drained and rinsed)
Add to this mix: mustard, chili or tabasco sauce, and a tablespoon of barbecue sauce. (Again, make it slightly too strong)
Next, add your meat/substitute mixture. Taste-test. If not strong enough, add flavourings of your choice to taste. If too strong on spice, add a bit of ketchup. If not enough spice, add a splash of vinegar to inhance spice. If not balanced of flavour, add maybe a bit more barbecue sauce or cumin.
4. Now, add your cornbread topping to the mix and spread gently with a spatula.
5. Bake at 425 degrees for 15 minutes or until the crust is golden brown, and a toothpick inserted comes out clean.
This recipe has the second-helping seal of approval. However, it's somewhat clean-up intense, with two mixing bowls, a skillet, cutting board, measuring cups, a baking pan, and various utensils. Have someone else do the dishes. :D
The first time you make it, it might take longer because you're following directions. That always takes longer.
Also this dish can be veggie, health friendly meat-eater, or just plain meat eater. Depends on the meat/substitute you add.
1. Chop finely 1 cup of onion and 1/2 cup of green or red pepper. Crush 2-4 cloves of garlic. In large skillet, heat one tablespoon oil on medium-high heat. Add vegetables. After letting the onions become a bit translucent, add 1/2 pound of the meat or meat substitute of your choice. I used two chicken breasts, cut into cubes. Then, add seasonings to taste. I used cumin, cilantro, chili powder, cayenne pepper, paprika (it does add a slight sweet flavour), mustard seed, and sage. (it's best to add a bit, smell the mix, then add more. The flavours should be slightly too strong as you will be adding this mix to the chili base.
2. While your meat & veggies are cooking, make your cornbread topping:
- Mix your dry ingredients in a medium bowl.
First sift these ingredients together (or do like I did, and stir with a fork)
+ 1 cup flour
+ 1/4 cup sugar
+ 4 teaspoons baking powder
+ 1 teaspoon salt
Then add 1 cup cornmeal and mix until blended
-In a smaller bowl, beat two eggs slightly, add one cup of milk, and 1/4 cup melted butter. Mix until blended.
-Add wet ingredients to dry and stir only until blended. Set aside.
3. Remove your meat from the stove, and in your casserole dish/baking pan, make your chili base.
-2 cans chili beans (not drained)
-1 can kidney beans (drained and rinsed)
-1 can pinto beans (drained and rinsed)
Add to this mix: mustard, chili or tabasco sauce, and a tablespoon of barbecue sauce. (Again, make it slightly too strong)
Next, add your meat/substitute mixture. Taste-test. If not strong enough, add flavourings of your choice to taste. If too strong on spice, add a bit of ketchup. If not enough spice, add a splash of vinegar to inhance spice. If not balanced of flavour, add maybe a bit more barbecue sauce or cumin.
4. Now, add your cornbread topping to the mix and spread gently with a spatula.
5. Bake at 425 degrees for 15 minutes or until the crust is golden brown, and a toothpick inserted comes out clean.
This recipe has the second-helping seal of approval. However, it's somewhat clean-up intense, with two mixing bowls, a skillet, cutting board, measuring cups, a baking pan, and various utensils. Have someone else do the dishes. :D