Wednesday, November 24, 2010

Chili and cornbread

My chili actually turned out pretty good! I was proud, especially with how easy and cheap it is. Next time I will make less or freeze it though. Here is the recipe:

The ingredients:
1 large can kidney beans (850 g)
1 can crushed or diced tomatoes
1/2 cup coarse bulgur
1/2 onion, 2 garlic cloves, chopped
1 green bell pepper, chopped
2 bay leaves, 2 teaspoons oregano, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon red pepper flakes, 1/8 teaspoon cinnamon, 2 tablespoons soy sauce, 1/2 teaspoon salt
2 cups water
3-4 tablespoons butter

1/2 cup cornmeal
1/2 cup corn flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk
2 tablespoons butter, melted
The recipe:
For the cornbread, mix dry and wet ingredients in separate bowls. (Melt the butter in the microwave in a bowl, then mix in the egg, beat, and mix in milk)
Mix wet and dry ingredients together. Pour into a greased container (preferably loaf or cake pan). Bake for 30 minutes or until golden and a fork comes out clean.
In a saucepan, fry onion in 2 tablespoons olive oil for a few minutes. Add garlic, bell pepper and spices (bay leaves, oregano, paprika, cumin, red pepper flakes, cinnamon) and saute for another few minutes.

Add all the other ingredients (except butter), mix, and bring to a boil. Simmer for 30 minutes (to cook the bulgur).
When finished,  in the 3-4 tablespoons butter.
Enjoy! ;)

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