Saturday, May 5, 2007

Chili & Cornbread


A faint memory, cornbread. This was definitely a staple in our house. Well, it was rarely homemade, usually it came from those little blue boxes. Dump in a bowl, add egg and milk and whisk, pour, bake. I did try a gluten free cornbread mix early in my GF days. I believe I had underbaked the muffins because they were dense and hard to eat, and gritty. YUCK.

A few nights ago, I was really craving chili. With a craving for chili comes a craving for cornbread. Steaming hot chili layered over a split open buttered cornbread muffin, with a sprinkling of cheese. MMMMM, see it sounds good, doesn't it? This craving coincided with hotdogs on the menu for the week - and knowing hubby likes chili dogs, I figured making chili was a no-brainer. I couldn't stand the thought of making chili and not have cornbread.

Off to my kitchen I went, grabbed my box of cornmeal and said to myself "Self, you must be able to adapt this recipe somehow so that it will taste yummy and go well with chili.". I am a firm believer that I can do all things thru Christ who strengthens me so I put myself to the test of my faith! I adapted the recipe from the back of the box and added a few of the "known" additives to replace the missing gluten. The result was a nice dense but not mealy cornbread.

Now, I know I overwhelmed everyone with lots of pans last time. This recipe should not take long to prepare (well, it does need to simmer a while to get the flavors blended but actual prep is easy) and should only take a cutting board, knife and one large skillet, oh and a spatula. The cornbread should take one bowl and a spoon and a pan to bake it in! :D

Below is the recipe for both the chili, and the cornbread. ENJOY :D


Chili

2 lbs ground beef, chicken or turkey (I almost always use chicken)
1 medium yellow onion, diced finely
1 large stalk celery, diced finely
1 14.5 oz can of crushed tomatoes (or puree)
2 cloves garlic, minced finely
4 Tbs chili powder (McCormick's)
1 Tbs cumin (if you like the smokey flavor, add more)
1/2 tsp crushed red pepper (if you like it hotter, add more, I have to tone down heat for kids)
1/2 tsp ground white pepper
Good dose Salt & pepper
1 bay leaf
1 tsp oregano
1 tsp sugar
1 can pinto beans, drained and rinsed carefully

Optional toppings:

Cheese
onions
sour cream


Brown ground meat in a large skillet over medium heat. Once browned, push meat to one side of the pan and add onion, celery and garlic to open space on the pan. Saute vegetables until soft and then mix into the meat. Add tomatoes, spices and sugar. Mix in well. Bring to a boil. Reduce heat to low. Cover and simmer on very low heat, stirring every 15 minutes or so. After an hour of simmering, stir in beans. Continue to cook, covered on low, for another 1/2 hour.

Ladle into bowls, or over cornbread below. Don't forget the cheese! :D



Cornbread

3/4 Cup Cornmeal
1 Cup white Rice Flour
1/4 Cup Cornstarch (or you could use tapioca starch)
1 tsp xantham gum
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
1 whole egg

Preheat oven to 400 degrees. Grease 8 or 9" pan.

Combine dry ingredients. Stir in milk, oil and egg. Mix just until combined. Pour into pan.

Bake 20 minutes and check...if not done in the center cook for 5 more minutes.

Serve with chil!!!


ALSO, ANOTHER VARIATION OF THIS I LIKE TO DO....

Bake the cornbread in a deep dish pie pan till ALMOST DONE....cover the top with a thick layer of chili and cheese. Bake until the cheese is bubbly. Serve like pie! It's a great meal with a green salad! :D

17 comments:

Iana said...

gonna link your blog... my oldest daughter and I are both Type 1 Diabetic, so both of us have increased risk of developing Celiac.

Slacker Mom (aka Mrs. GF) said...

Hey there...I made corn muffins myself the other day..I will be posting that when I get a chance (I just love that risotto recipe, I don't want to move it down!:)

I love corn muffins. Don't you?

Yum.

When my belly get better, I will have to have some chili...looks good!

Natalie said...

This chili looks yummy. It is a little late in the pregnancy for it, but I will keep this in mind!

Klutzmom said...

I love your gluten free recipes. I have been gluten intolerant for about 15 years now. At first it was difficult to get gluten free products and recipes, but there is an increased awareness now. Have you tried any Kinnikinnick products? They have breads and "oreo" cookies that are really good.
Enjoy your cornbread. It looks really good. I used a recipe that combined corn flour (masa) and corn meal, but now I have developed an allergy to corn and all corn products, which used to be a good substitute for wheat. Aaaurghhhh!!! That's why I say please enjoy your corn bread for me.

kbabe1968 said...

Hey Klutzmom! THANKS!!! I have tried Kinnickinnick breads. Nothing else, i do hear good things about them. I've been having too much fun doing my own stuff to considering paying $7 for something can make on my own! LOL :D BUT...I do indulge in Van's waffles - found them pretty cheap - well, relatively cheaper than Whole Foods - at my Giant.

BOOHOO!!! No corn??? OUCH. I'd be lost. I'm trying to keep it all in balance so I don't develop the other food sensitivities that seem to occur after eliminating gluten.

I mean, what is left to eat! AHHHH!

kbabe1968 said...

Hey Klutzmom! THANKS!!! I have tried Kinnickinnick breads. Nothing else, i do hear good things about them. I've been having too much fun doing my own stuff to considering paying $7 for something can make on my own! LOL :D BUT...I do indulge in Van's waffles - found them pretty cheap - well, relatively cheaper than Whole Foods - at my Giant.

BOOHOO!!! No corn??? OUCH. I'd be lost. I'm trying to keep it all in balance so I don't develop the other food sensitivities that seem to occur after eliminating gluten.

I mean, what is left to eat! AHHHH!

Shannon said...

Hello, I just wanted to tell you how thankful I am that I found your incredible blog. It is such a blessing to me and to my family! I have been struggling with recipes for this gluten thing for two years since my husband was diagnosed with Gluten intolerance. I came across your blog and I am (hope you do not mind) coping and putting all of your recipes to use!! Thank you so much for starting this. And I would love it if you would email me if you have any great suggestions for leading the gluten free lifestyle!! Shannon

kbabe1968 said...

Thanks Shannan! I'm trying to find a way to email you! not working! AHHHH! I'll keep working on it!

:)

Anonymous said...

I looked at the mccormick seasoning you recommended and found that it contains enriched wheat flour. Just thought I would let people know

Anonymous said...

I love this site n when my foot heals from having surgery I WILL make the chili..Iv'e been craving it for some time now..here is a place in Co. Springs that is a gluten free bakery..I live in N.M. n had a friend bring me some of there products...they are wonderful n so tasty..Just thought I would pas it on..I am going into my second year Gluten free cause of Celiac Disease..
'Outsidethebreadbox.com'

Anonymous said...

The cornbread looks great. I am trying it tonight since I have all the ingredients in my pantry.
Thanks,
a GF mom of a GF daughter :)

Rita said...

Tried your GF Chili this weekend for company...learning to still be hostess and watch the gluten. Got raves...so I'll make it for large church supper coming up. Something everyone can eat...

Thanks!
Rita
The Gluten-Free Edge Blog

Anonymous said...

if you're feeling lazy there is ONE cornbread mix out there that is completely safe for wheat/gluten intolerance and it is by the company 1-2-3 Gluten Free ...just bought the cornbread for the first time but love all of their products (cookies, brownies etc)...give them a try...making the cornbread with my chili on this rainy day. i am gluten & dairy intolerant.

Crazy Mom of Four said...

Thanks for posting this. I have candida so am on a yeast-free diet, which pretty much cuts out EVERYTHING but meat and veggies. I've been craving chili and the chili I used to make has gluten in it. I can't have gluten, sugar, or anything that has yeast or causes yeast to grow and so I googled gluten-free chili and am thrilled to have come across not only the chili recipe but the cornbread recipe. I am SO going to try this! Is there a way to subscribe to your blog? I use blogger too for my blog but can't seem to find a way to subscribe to yours-but would love to try your recipes. I guess I'll just bookmark it for now or add it to my blog list. Oh I also liked your reference to Phil. 4:13! :)

Lori Beth said...

Just tried this tonight..made a few slight changes to the chili b/c I like mine w/ about equal beans and meat. It was delicious though. My cornbread came out so-so. What type of pan did you use to bake it in? I used a loaf pan. The texture was more chewy than I think of when I think of cornbread (I was bred on the blue box as well) My 2 yr old DD loved it though and she's the reason I was making it GF (also dairy free, had to use rice milk) I'm excited to have found your blog though!! Happy New Year!

Chili Diva said...

This chili recipe is so delicious. Thanks for sharing it.

kbabe1968 said...

Diva - THANK YOU! So glad you enjoyed this! :)

To the anonymous who commented on the McCormick Seasoning containing gluten - ALWAYS check labels. The date of this, the McCormick spices were acceptable and gluten free...but that can always change, even on things that are tried and true.

Also...I used the bulk chili spice from McCormick NOT their Chili Seasoning Packet - just in case there was confusion with that :)