Wednesday, October 14, 2009

Crock-Pot Beef and Bean Chili with Cheddar Jalapeno Cornbread

No seasoning packet here, this is all from scratch.  This is one colorful chili when it's all mixed together.  Along with the beef, I added red and black beans, and for even more fiber, corn, grated carrot, yellow and green peppers.  My youngest wouldn't eat it, but everyone else had seconds.  This filled my crock-pot up to the brim, so make sure you have a large cooker. 

Lisa's Crock-Pot Beef and Bean Chili


2 pounds ground beef (can substitute turkey)
1 medium onion, chopped
3 cloves garlic, finely chopped
1 (28-ounce) can tomato sauce
1 (14-ounce) can diced tomato
1 (14-ounce) can diced tomato with green chiles
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
1 yellow pepper, seeded and chopped
1 green pepper, seeded and chopped
1 carrot, peeled and grated
1 jalapeno pepper, seeded and very finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1-2 dashes ground cayenne pepper
1 teaspoon dried cilantro
2 tablespoons sugar
1 tablespoon kosher salt
1 teaspoon ground black pepper


Cook the beef, onion and garlic in a large skillet over high heat until meat is no longer pink.  Drain and add to the slow-cooker. 

Add in all remaining ingredients, stir and cover.  Cook on high for 3 hours.

This corn bread recipe is one of our favorites.  The first time I made it my husband said it was the best corn bread he had ever had.  The cheddar and jalapeno give it such great flavor, and letting the batter sit on the counter before cooking, makes it very moist and tender, almost cake like.   I modified the original recipe by using mild cheddar (that's what I had on hand), and only 1 jalapeno.  Enjoy!

Cheddar Jalapeno Cornbread
adapted from Barefoot Contessa at Home by Ina Garten 2006

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
2 cups grated cheddar, divided
1/4 cup chopped scallions, white and green parts
1 jalapeno pepper, minced 


Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.

In a separate bowl, combine the milk, eggs, and melted butter.

With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!   Mix in half of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

1 comment:

JennDZ - The Leftover Queen said...

I am really starting to love my crockpot this fall! This looks like a super yummy recipe to try!