Two of my favorite chili recipes are my Black Bean Chili and Chili Michigan Style (see recipes below). I also included my favorite corn bread recipe which I adapted to fit a 6-well jumbo muffin tin. Once again I found a very neat idea from a recent issue of the Food Network Magazine; this time using jumbo sized cornbread muffins to hold your chili. This is a perfect vessel for serving chili for parties, especially with Super Bowl around the corner. My guests will love these 🙂
Should you be interested I have two more chili recipes; White Bean and Chicken and a recipe by a former chef of Oprah’s, Art Smith. I also have been chatting with Lily @ Little Sweet Baker about how good cornbread and chili go together. Check out Lily’s recipe for another great cornbread recipe.
Basically, all you do is make your favorite chili and cornbread or use my recipes. Use a jumbo muffin tin which only makes 6 per cornbread recipe. I wanted to experiment before hand and see how well they held up. About a 1/2-inch thick walls are good as the sauce will start to barely seep through after awhile but the muffins stay intact. These are so good!!!
Cornbread Muffins for Super Bowls
- 1 cup buttermilk, warmed in the microwave for about 30 seconds
- 1/2 cup plus 1 tbsp. stone ground cornmeal
- 2-1/4 cups flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- pinch of salt
- 1/4 cup unsalted butter, softened
- 1/4 cup shortening
- 1 cup sugar
- 1 tbsp. lemon zest, minced
- 2 eggs, lightly beaten
- 3/4 tsp. vanilla
Preheat oven to 400°F. Lightly grease a 6-well jumbo muffin pan.
Mix warmed buttermilk with 1/2 cup cornmeal and set aside. Whisk together 1 tbsp. cornmeal with the next 4 ingredients and set aside.
Cream butter and shortening with a whisk or use an electric mixer on low speed. Blend in sugar, zest, eggs and vanilla. Whisk soaked cornmeal mixture into the batter; then whisk in dry ingredients to partially blend. Continue mixing with a rubber spatula, make sure all ingredients are incorporated into the batter.
Bake for about 20 minutes, or until muffins are golden brown. The jumbo muffins took the same amount of time in my oven as the regular muffins did. If the muffins are not done, lower the oven temperature to 350°F and bake until a tester comes out clean. This has never happened to me. Let them cool completely before slicing off the tops and hollowing out the middle.
Leave in pan and using a long, sharp knife cut off the tops of each muffin. Remove the muffins and carefully hollow out the middle with a paring knife, leaving about 1/2-inch thick shell. Do not throw away all of the leftover cornbread. Some ideas for the leftovers; stuffing, croutons, pudding, casseroles, stratas or salads to give a few suggestions.
When ready to serve, place on a platter, add your chili and the condiments or leave your guests to pick their own. You get not quite a cup of chili so that is a nice portion.
Recipe by cookingwithauntjuju.com
The first recipe is vegetarian and is full of vegetables and black beans.
Black Bean Chili
- enough oil to saute the onions and garlic
- 2 large onions, diced
- 4 large garlic cloves, minced
- 2 tbsp. chile powder
- 2 tbsp. ground cumin
- 2 tsp. paprika
- 2 tbsp. oregano
- 2 tbsp. salt (I cut back the amount)
- 1 cup green chile peppers (you can roast your own poblanos or just buy the canned version)
- 1 bay leaf
- 1/2 cup honey
- 10 cups diced tomatoes
- 8 cups tomato juice
- 1/2 cup molasses
- 3 lbs. black beans (washed, cooked and drained, saving liquid – follow the directions on the bag of beans) be sure to cook them long enough
Saute onions in olive oil for about 10 minutes, add the garlic and cook another minute or two. Add spices and cook another few minutes. Add honey, tomatoes, tomato juice and molasses; stir and simmer covered for about 30 minutes.
Puree one pound of the beans in a food processor. Add cooking liquid if the mixture is too thick. I probably added about 1/2 to 1 cup of bean liquid. Add pureed beans to stockpot and the remaining cooked beans. Simmer for about 45 minutes or more. Taste to be sure the black beans are cooked enough.
Serve with diced tomatoes, sour cream, cheese, chopped scallions, jalapeno slices, tortilla chips or anything else that sounds good to you.
This is the second recipe I am using for Super Bowl and it is a meat version.
Chili Michigan Style
- enough olive oil to saute the onions
- lots of onion, chopped
- 2 cloves garlic, minced
- 4 (4 oz.) cans green chilies, chopped (you could add jalapenos too) cook any fresh peppers with the onions
- 3 lbs. ground chuck (or use turkey or a turkey/beef mixture)
- 1 lb. hot sausage (I use Bob Evans Zesty Hot pork sausage but chorizo would be delicious)
- 4 quarts (canned tomatoes – salt added) or 6-7 large cans of San Marzano or Muir Glen tomatoes
- 1 lb. 12 oz. tomato sauce
- 8 oz. stewed tomatoes
- 2 tsp. cumin
- 1 tsp. black pepper
- 1/8 cup chili powder (or more)
- 3/4 tsp. sugar
- 1/8 tsp. tabasco
- 1/8 tsp. ground cloves
- 2 bay leaves
- 1/2 tbsp. paprika
- kidney beans (optional)
Brown beef and sausage in a large skillet; drain and add to a 12 quart sauce pot. Saute onions in the same skillet until tender, add garlic and cook another minute. If you are using any fresh peppers cook them with the onions. Add to beef/sausage mixture. Mix tomatoes and stewed tomatoes in a blender and add to the sauce pot. Combine the rest of the ingredients and simmer for three hours.
After about an hour I will adjust the seasonings. You will note that I do not add salt as I feel there is enough seasoning with the tomatoes, sausage and other spices.
Toppings: sour cream, sharp cheddar cheese, jalapenos, oyster crackers, green onions, avocado, pumpkin seeds, tortilla chips crumbled, fried onions
Ranch Sour Cream:
- 1-1/2 cups sour cream
- 1-1/2 tbsp. apple cider vinegar
- 2 tbsp. chives, chopped
- 2 scallions, thinly sliced
- kosher salt and black pepper to taste
- canned fried onions (or make some caramelized onions)
Recipe by cookingwithauntjuju.com