Chunky Beef Chili

Skillet Cornbread

Ingredients

• 
  Preparation
• 
  
• 2 to 3 teaspoons bacon drippings or vegetable oil $
• 2 cups buttermilk
• 1 large egg
• 1 3/4 cups white cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt $
• Butter $

1. Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes.
2. Whisk together buttermilk and egg. Add cornmeal, stirring well.
3. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.
4. Bake at 450° for 15 minutes. Serve with butter.

Chunky Beef Chili

Ingredients

• 
  Preparation
• 4 pounds boneless chuck roast, cut into 1/2-inch pieces
• 2 tablespoons chili powder
• 2 (6-ounce) cans tomato paste
• 1 (32-ounce) container beef broth
• 2 (8-ounce) cans tomato sauce $
• 2 teaspoons granulated garlic
• 1 teaspoon salt $
• 1 teaspoon ground oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper $
• 1/4 teaspoon ground red pepper
• Cornbread sticks (optional)
• Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion

1. Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.
2. Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings.

Note:

If you've had spices longer than a year, it might be time to replace them. Seasonings tend to dull in flavor the longer they sit on the shelf. Always store them in a cool, dry place.