LOW CARB and EASY PREP Chili NO beans. BONUS Cornbread Recipe.
This LOW CARB chili is perfect for those chilly Autumn evenings. I paired it with Southern Buttermilk Cornbread for a fantastic meal. The Cornbread recipe is courtesy of Sharon Rigsby over at Grits and Pinecones - a Southern Cooking and Hospitality Blog (link below). This is the same cornbread that I will be using in a couple of weeks for cornbread dressing so I am really excited to share her recipe with you today. Enjoy!
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FAMOUS HOMEMADE CHILI AND CORNBREAD RECIPE | Beef Chili Recipe
Hello & Welcome❣️In today’s recipe we’ll be showing you how to make my famous chili and cornbread. This will be the 1st released recipe as I have a few other combinations that differ in flavor for both the chili and cornbread. Don’t forget to tag us when you make this recipe. Thank you for joining us today! Lots of love Stephanie, and Cloud ????
❤️If you are looking for a recipe. Search on YouTube “Views on the road _______“ and finish with the recipe you are looking for. If you don’t see it, make a request in the comment section and we will gladly upload the recipe for you.
Another recipe you'll love is a pot of Birria Chili -
Chili
Slow cook on low for 8 hours or on HIGH for 4 hours
Ingredients
2 tbsp of pork fat (lard)
2 pounds of ground beef (80/20)
1 8oz pack chorizo
6 to 8 strips of cooked bacon
2 Anaheim peppers
1 Poblano pepper
1 can of chopped tomatoes
1 fresh tomato
1 white onion
1 can tomato sauce (8 oz)
1 can pinto beans 15.5 oz (fresh for best flavor)
3 garlic cloves
2 bay leaves
4 Tbsp Chili powder
1 1/2 Tbsp Mexican oregano
1 Tbsp sugar (read suggestion below)
1 Tbsp ground cumin
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 Tbsp paprika
1 1/2 Tbsp chicken bouillon (adjust to taste)
1 tsp black pepper
1 tsp dry cilantro
1 tsp Worcestershire sauce
2 Chiltepines (optional)
Adjust salt to taste
1 Tbsp Maseca (fresh for best flavor) + 2 Tbsp water
Toppings- cheese, onions, cilantro, sour cream, and lime
Corn Bread
Bake for 35 to 40 minutes at 390 degrees (F)
Ingredients
4 cups yellow cornmeal or 4 1/2 boxes of jiffy corn muffin mix
2 1/2 cups milk
1 1/2 cups Mexican cheese blend
3/4 cup Mexican sour cream or Daisy sour cream
3 Eggs
2 cans of green chili
1 cup melted salted butter
1/2 cup Ap Flour
3 Tbsp sugar
3 Tbsp chipotle adobo sauce (add chipotle for extra spice)
1 Tbsp baking powder
1/4 tsp salt (if you like salty add 1 tsp)
Optional nacho jalapeños
*this is not a crumble cornbread. If you want my recipe for crumbly sweet cornbread let me know in the comments : )
Tip‼️
Please preheat your oven
Start with 1 to 2 tablespoons of sugar. I find that using 3 tbsp is best, I know many of you are watching your sugars and for the best flavor I say go with 3 Tbsp
Omit Chiltepines if you don’t want spice
1/2 cup butter if cheese is high in fat
????Popular recipes you’ll enjoy
How to make authentic pinto beans/ refried beans-
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HOW TO MAKE THE BEST FLAKY GROUND BEEF EMPANADAS
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best flaky beef empanadas seriously super delicious! The dough is just perfect and the ground beef is so flavorful, hope you enjoy it just as much as we do!
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Don’t want to fry them? No problem, brush each empanada with olive oil and bake for 20-22 minutes at 400 degrees
Refrigerate for at least one hour
Ingredients: 20-22 empanadas
Empanada dough
3 3/4 c AP flour
12 tbsp cold butter
1 tbsp sugar
Salt I’m using 1 1/2 tsp
Ground Beef Stuffing:
2 lbs lean ground beef
2 small bell peppers (chopped)
1 Anaheim pepper (chopped)
1 small onion (chopped)
4 minced garlic cloves
2 tsp Mexican oregano
2 tsp thyme
2 tsp parsley
2 tsp basil
2 tsp paprika
1-2 tsp crushed red pepper
1 tsp garlic powder
1 tsp black pepper
Salt I’m using 2 tsp
???? your favorite melting cheese, I’m using medium cheddar, Monterey Jack and Oaxaca cheese
1 serving of love ????
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TAMALE PIE | Ground Beef & Cornbread Casserole
Today, I am combining jalapeno cheddar cornbread and ground beef enchilada filling to create a delicious tamale pie recipe. This is not a pie nor a tamal, but it is a tasty cornbread casserole bake.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
INGREDIENTS
2 Tbsp oil
1 lb (454 g) lean ground beef
1 beef bouillon cube
1 1/2 to 2 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
2 Tbsp (20 g) all-purpose flour
salt and pepper to taste
8 fl oz (236.5 ml) water
1 1/4 cup (125 g) shredded cheddar cheese
CORNBREAD MIX
1 cup (130 g) yellow cornmeal
1/2 cup (65 g) all-purpose flour
1 Tbsp (15 g) baking powder
2 Tbsp (25 g) sugar
1/2 tsp salt
1 large egg
1 Tbsp (15 ml) cooking oil
14.75 oz (418 g) can of creamed corn
1/2 cup (118 ml) milk
1 to 2 large jalapeños diced
1/2 cup (50 g) shredded cheddar cheese
*Buttered 2.7 qt rectangular baking dish*
*Bake at 400 degrees F / 204 degrees C for 22 to 25 minutes
*Once baked, allow to set for 10 minutes, then serve
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Tamale Pie Recipe
Ground Beef Cornbread Casserole
Cornbread Chili pie
15-Minute Weeknight Chili | Kenji's Cooking Show
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If you want a bean-free, Texas-style chile con carne, here's a video for that:
Here's a very complicated chili recipe (my Best Chili Ever):
Here's a pressure cooker chili recipe:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
Here's the Easy Weeknight Chili recipe from my first book, The Food Lab:
EASY WEEKNIGHT GROUND BEEF CHILI
Adapted from The Food Lab
Sometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas.
SERVES 4 TO 6
4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote)
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.
Hot Water Cornbread
Hot Water Cornbread - Hot water cornbread is an old fashioned Southern staple from back in the day. It has been sort of forgotten over the years and is one of those recipes that take you back in time. Now for those who don't know about Hot Water Cornbread then you're in for a real treat!
Hot Water Cornbread Ingredients:
2 cups Yellow Cornmeal
2 tsp Granulated Sugar
1 tsp Salt
1 2/3 - 2 cups Boiling Water
Vegetable Oil for frying
For a printable recipe go to my website smokinandgrillinwitab and click the recipe tab. Enjoy!
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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.