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Monday, June 7, 2010

Green Chile Cornbread

This cornbread has a nice kick to it and is great with soups or stews. 

1 cup plus 2 tablespoons cornmeal
1 cup all purpose flour
1 1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 cup sugar
1-4 oz. stick unsalted butter, softened
1/2 cup sour cream
2 eggs
1 cup milk
2-7 oz. cans of whole green chiles, drained and chopped
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

Preheat over to 400° F (200° C).  Grease a 8x12 inch baking dish.

In a large bowl mix the cornmeal, flour, salt, baking powder and baking soada.  In a separate bowl, beat the softened butter and sugar.  Beat the sour cream and eggs to the butter-sugar mixture.  Add the milk and the dry ingredients, a third at a time and alternating wet/dry.  Mix in the green chilies and shredded cheese.  Pour mixture into prepared baking dish.

Bake for 35 minutes, until top is browned and a toothpick insterted into the center comes out clean.  Serve.

Makes 12 serving pieces.

Friday, June 4, 2010

Chili Con Carne

Our family enjoys this chili served with Green Chili Cornbread. It´s full of flavor and easy to put together. If allowed to cooked according to the directions below, the meat will be perfectly tender.

Makes 4 servings

1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon ground coriander
1 tablespoon water

4 oz. (125g) bacon
1 lb (450g) chuck roast, cut into 1/2-inch cubes
1 clove garlic
1 jalapeño chili pepper, stem removed, seeded, and minced

1 14-oz can chopped tomatoes
1-2 cups water
1 teaspoon freshly squeezed lime juice
1/2 cup tomato ketsup

1 14-oz can red kidney beans, drained and rinsed
1 teaspoon cornstarch, dissolved in 2 tablespoons of water

In a small bowl mix the chili powder, cumin, oregano, thyme and coriander. Mix in water until a light paste forms. Set aside.

Cook the bacon in a large skillet on medium high heat until crisp. Using a slotted spoon, remove from pan and set aside on a paper towel. Pour bacon fat from pan into a separate container, and reserve. When the bacon cools, crumble it into smaller pieces and set aside.

Increase heat to medium high, add back in 1 tablespoon of bacon fat. Working in batches so that you don´t crowd the beef (crowding will steam cook the meat instead of browning it), brown the beef cubes on all sides, lightly salting as you cook the beef. Remove beef from pan, set aside.

Add another tablespoon of bacon fat to the pan. Add the garlic and jalapeño, cook until fragrant. Add the chili paste and cook for 2-3 minutes more.

Add beef, bacon, chopped tomatoes, water, lime juice and tomato ketsup to the spice and garlic mixture. Heat the chili on medium high heat until it comes to a simmer. Then reduce the heat to low. Cover and cook for 1 1/2 hours, until the meat is tender. Uncover and cook for another half hour, keeping the temperature at a place where you can maintain a simmer.

Mix the cornstarch powder with water to dissolve and add to the chili to thinken. Gently mix in the kidney beans. Add salt to taste and adjust seasonings as needed.

Serve with shredded cheese, cornbread, tortilla chips or rice.