8 May 2020 Chili con carne and Cornbread

1 pound ground beef and
1 pound ground lamb or 1 pound pork or 1 pound veal  (each will give a different flavor, obviously 😀)
1 can fire-roasted tomatoes  whirred up in the blender with 1 can (8oz )tomato sauce
2 or 3 T ancho chili powder
1/2 tsp cumin
1/4-1/2 tsp chipotle chili powder
Add beef broth
1 can pinto beans or black beans

Brown meats, drain grease, add tomatoes and spices  to a covered skillet for about an hour.  Stir in beans and cook for another five-ten minutes until hot.

Serve with cornbread.


gluten free Cornbread

1 cup coarse cornmeal
1/2 cup gluten free flour or Bob's Red Mill Paleo Baking Flour (my favorite go-to)
1 scant Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon brown sugar or honey if you must have sweetening
2 eggs, beaten
2/3-3/4 cup Milk
1 Tablespoon butter

Put six inch cast iron skillet in oven and heat oven to 400F.

Stir together dry ingredients.  Add beaten eggs and stir briefly (about 5-6 times).  Stir in milk, just until all the dry ingredients are mixed into a slurry (about 20 times).*

Take the skillet out of the oven and melt the butter in the hot pan.  Swirl the butter around to coat the bottom and sides of the pan.  Pour the batter in and return the skillet to the oven.  

Bake for 15 minutes.  Use a toothpick or other tester to make sure the cornbread is cooked through.



*Baking powder will start to form gas for leavening as soon as it gets wet.  Over-stirring will cause the gas to escape making your cornbread flat.