A Non-chili Lover’s Chili with Savory Corn and Pepper Muffins

by Michelle on January 25, 2009

I’m not much for Chili but every 3-4 years I enjoy making a big pot full. I was watching the Foodnetwork’s Chili Cookoff about 6 years ago and noticed that most of the contestants were very opinionated when it came to what should and should not be included in an authentic chili. Being a non-Chili lover, I noted the outcast ingredients that were mentioned and mixed up a pot of non-Chili. And we really liked it and I’ve been making it every since!

It’s been so cold here, that I’ve been thinking about Chili for 2 weeks and finally made some last night. OH it was so good.

Non-Chili Lovers Chili
Recipe developed by Big-Black-Dog

1-2 lbs ground chuck, browned (sometimes I sub 1/2 lb ground pork)
2-3 garlic cloves, minced
1-20 oz can of crushed Italian tomatoes
1-16 oz can of black beans, drained
1-16 oz can of corn, drained
1 small Jalapeno Pepper, chopped very fine
1 sweet red pepper, chopped
2 TBL chili powder
2 celery stalks, chopped
5-6 green onions, sliced into 1/4″ pieces
Salt and freshly ground pepper, to taste

Brown the ground chuck and pork if you’ve subbed some pork. While browning add the minced garlic. Mix in the can of crushed tomatoes, drained black beans and corn. Add the chili powder, minced Jalapeno Pepper and chopped sweet pepper. Simmer for 20-25 minutes. I like some crunch to my food so don’t add the chopped celery or onions until about 5 minutes before the chili is done.

I served the Chili with Dorie Greenspan’s Savory Corn and Pepper Muffins, which were out-of-this-world fabulous!

Savory Corn and Pepper Muffins
Recipe adapted from “Baking: From My Home to Yours” by Dorie Greenspan

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoon chili powder, or more to taste
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg yolk
1/4 cup corn kernels (add up to 3 tablespoons more if you’d like)–fresh, frozen or canned (in which case they should be drained and patted dry)
1 small jalapeño pepper, seeded, deveined and finely diced
1/4 red bell pepper, seeded, deveined and finely diced
2 tablespoons finely chopped fresh cilantro

The directions are very easy and to make it short. Just mix the dry ingredients together. In another bowl mix the wet ingredients. Then mix the wet into the dry and add the minced peppers and cilantro. Pop in the oven at 400 degrees for 40 minutes or until a toothpick comes out clean.

The muffins are best if served warm. But they’re not bad the next day for breakfast too!

All Rights Reserved 2008 © Big Black Dog

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Comments

  • recipes2share January 25, 2009 at 10:25 pm

    This looks just great – I did a massive chilli bake on Friday evening & we had a ball!

  • giz January 26, 2009 at 2:00 am

    Why can’t being a rebel end in something fantastic. It happened to you.

  • Shari January 27, 2009 at 7:58 pm

    I wasn’t always a chili lover either. You’re right that those muffins are perfect with chili! Yum!

  • Kayte February 2, 2009 at 12:00 am

    We love chili around here, but I think we could love non-chili, too, looking at your photo! Those muffins were so great, weren’t they?

  • Tasty Eats At Home January 7, 2010 at 1:29 am

    Who doesn’t love chili? (kidding) This sounds wonderful.

  • […] I did divide the cracker dough in half and added Chili Pepper to half and Kosher Salt on the remainder. I had a great time making the crackers and used my Pasta Bike which I highlighted in my Gadgets that Work category. Love my Pasta Bike which makes cutting the crackers so easy! I did make some of the crackers small and served them with a big pot of Chili! […]

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