Fall Party

[jh03]

DH and I are having a fall party in a couple of weeks and I need some ideas. We are planning on serving chili. I want to have a few different kinds. I have a recipe for a Texas style chili, but also wanted to serve a couple of other kinds. Does anyone have any chili recipes to share. I am also looking for cornbread recipes.

Thanks

[wine_o_girlie]

My favorite cornbread is just the Jiffy cornbread mix and I am from the South. :p Sad I know but I think it's the best. You can be a bit different and thin the mix out a bit more than usual and fry up corn bread griddle cakes. You can also add a small can of drained green chilies to the mix for some kick.

A very easy side dish for a party is corn pudding. I try to make mine more waist-friendly than others so here's what I do:

Corn Pudding

2 cans drained corn kernels or 5-6 ears cut of the cob
1 can creamed corn
1 cup of reduced fat or fat free sour cream
1 box Jiffy cornbread mix
1 tsp. of Old Bay seasoning mix
1/2 cup shredded reduced fat montery jack cheese
1/4 cup skim milk

Combine all ingredients and put into a casserole dish that has been sprayed with Pam. Top with a bit of extra cheese. Cover with aluminum foil and bake for 40 minutes at 350 degrees. Remove foil and bake for additional 5-10 minutes until cheese has melted and turned golden.

You could also do a baked potato "bar" - prepared baked potatoes with all the fixings. You could put out butter, sour cream, bacon pieces, chives, salsa, etc. and let people top their own potatoes.

[Pink_Converse]

Jiffy IS the best. My DH introduced me to it. I put cheese or cheese and jalepenos in mine. I use it in my cornbread dressing too.

[villanelle75]

I have a recipe for a white chicken chili. it's on of our favorite meals for the wonter. I make it from memory now and don't know the measuremnts but you could jus twing it.
Cooked chicken breast cut unto bit sized squares.
spices (I use S&P, cummin, and chili powder)
Diced canned green chilis
White beans
cook in chicken broth. Then add sour cream and whipping cream. SO yummy!!

[jh03]

Thanks so much, I was beginning to wonder if anyone was going to reply. I am thinking of making a Texas style chili, chicken chili, and chili with beans. I am also planning on making the cornbread in a mini muffin tin. I want everyone to be able to try a little of everything if they want to. I will be doing all the cooking so any recipes that could be made in the crockpot would be great.
I was also thinking of making the pumpkin cupcakes with maple cream icing and a few other desserts.

[Missy2U]

Slow Cooker Chile Verde
(Allrecipes - but my husband LOVES it!)

INGREDIENTS:
3 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

[craftyT]

Last year I made chili and cornbread when having friends over to watch football - I got both recipes off allrecipes.com (http://allrecipes.com/) and they were a HUGE hit! For the rest of the season I was making chili and cornbread every weekend!

Chili I (by Bob)

"Thick and spicy chili. Coffee and beer give this chili a unique and dynamite flavor. Garnish with shredded cheese and diced chile peppers."

Original recipe yield: 8 servings.

INGREDIENTS:
2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chile peppers, seeded and chopped

DIRECTIONS:
Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Golden Sweet Cornbread
"If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite."
Original recipe yield: 1 - 9 inch round pan.

INGREDIENTS:
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

[heather 8^)]

I made this recipe for a chili lunch at work last year. It competed against 4 other chili recipes and won hands down. The bottom of the bowl was scraped clean. And it's ridiculously simple, which might be good if you're cooking a lot:

My Mommy's Chili

2 lbs ground beef
2 cups chopped onion
2 (1 lb, 12oz) cans tomatoes
1 (16oz) can tomato sauce
2 tsp chili powder
2 tsp salt
1/4 tsp cayenne red pepper
1/4 tsp paprika
2 (15.5 oz) red kidney beans, drained

In a skillet, cook meat and onions until browned. Drain out any grease. Put it in the crockpot with the remaining ingredients EXCEPT for the beans and mix it up. Cook on low all day (6-10 hours). When you get home, add the drained kidney beans and heat until warm. Serve with yummy crackers, cornbread, anything you want. :)

[jimmysgirl424]

Southern-Style Cornbread


INGREDIENTS:

2 cups yellow cornmeal
1 1/2 cups flour
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar, optional
3 eggs, beaten
1 tablespoon vegetable, for skillet
2 cups milk
1/4 cup melted butter
melted butter for brushing top
PREPARATION:


Preheat oven to 425°. Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.
In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.

In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. Batter will be like a thick pancake batter.

Carefully, with heavy oven mitts, lift skillet out and turn to coat all of the inside surface with oil. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.



Southern Corn Sticks

INGREDIENTS:

1 1/2 cups yellow cornmeal
1/2 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar, if desired
1 egg, slightly beaten
1 1/4 cups milk
1/4 cup melted butter or vegetable oil
melted butter for brushing
PREPARATION:


Preheat oven to 425°. Grease corn stick pan with oil; place in the oven while making batter. In mixing bowl, combine cornmeal, flour, salt, baking powder, and soda; stir to blend. If you like your cornbread a little sweeter, add the 1 tablespoon of sugar. In another bowl whisk together the egg, milk, and melted butter or oil; add to dry ingredients, stirring just until moistened. Spoon batter into the preheated corn stick pan, filling each mold about 3/4 full. Bake for 12 to 15 minutes, or until golden brown. Let cool 5 minutes then carefully remove from pan. Brush with melted butter, if desired. Makes about 18 corn sticks, or more if using a mini corn stick pan.
This recipe should make about 12 muffins, baked in greased or sprayed (cooking oil spray) muffin cups at the same temperature for about 20 to 25 minutes.



Cheese Corn Muffins


3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
1/2 cup yellow cornmeal
1 cup shredded Cheddar cheese
1 egg, beaten
3/4 cup milk
2 tablespoons melted shortening
Combine flour, baking powder, salt, and sugar; stir in cornmeal and shredded cheese. Make a well in center of dry ingredients; add beaten egg, milk, and the melted cooled shortening. Stir just until dry ingredients are moistened. Fill greased 2-inch muffin cups 2/3-full. Bake at 400° for 20 to 25 minutes, or until nicely browned. Makes about a dozen corn muffins.


Onion Cornbread

INGREDIENTS:

1/2 cup chopped sweet onion
2 tablespoons butter
1 package corn muffin mix or cornbread mix (Jiffy or similar)
eggs, liquid, etc, according to muffin directions
1/2 cup sour cream
1/2 cup shredded Cheddar or American cheese
PREPARATION:


In a skillet over medium-low heat, melt butter; cook onion until tender, but do not brown. In a mixing bowl, prepare mix according to package directions. Pour into a greased 8-inch square baking pan. Sprinkle with the cooked onion. Combine sour cream and shredded cheese; spoon over the batter. Bake in a preheated 400° oven for 25 to 30 minutes, until done.
Makes 9 squares.


Jalapeno Cornbread

INGREDIENTS:

3 cups buttermilk cornbread mix
2 1/2 cups milk
1/2 cup vegetable oil
3 eggs, beaten
1 cup chopped onion
2 tablespoons sugar
1 cup cream style corn
1/2 cup finely chopped jalapeno peppers or milder chile, such as Anaheim
1 1/2 cups Mexican blend cheese, shredded
6 slices bacon, cooked and crumbled
1/4 cup chopped pimiento
1/2 teaspoon garlic powder
PREPARATION:


Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350° for 35 to 40 minutes. This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.



Skillet Cornbread


INGREDIENTS:

1/4 cup oil
2 cups ground yellow cornmeal
1/2 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
2 eggs, lightly beaten
2 tablespoons melted butter
2 cups corn kernels, fresh, thawed, or drained
PREPARATION:


Preheat the oven to 450°. Pour the vegetable oil into a seasoned skillet and place in the oven. Heat until the oil is very hot; remove the pan from the oven and pour off any excess oil. In a mixing bowl, sift together the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir in the buttermilk, eggs, and butter, stirring until just mixed. Stir in corn kernels. Pour the batter into the hot skillet and return to the oven. Reduce the temperature to 400°. Bake until golden brown; a toothpick inserted into the center will come out clean. Cool cornbread on a wire rack for 5 minutes. Invert cornbread onto a large plate and cut into wedges.
Skillet cornbread recipe makes about 8 wedges.

[jimmysgirl424]

Chicken Chili


1 pound skinless, boneless
chicken breast meat - finely chopped
4 tablespoons olive oil
1 onion, finely diced
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
5 cups chicken broth
2 (15 ounce) cans cannellini beans
1 (4 ounce) can diced green chiles
1/4 cup cornmeal (optional)
salt and pepper to taste
1/4 teaspoon hot pepper sauce


Directions
1 In a large stock pot, saute chicken, olive oil, onion,
garlic, red bell pepper and yellow bell pepper, until
vegetables start to soften.
2 Add chili powder, cumin and oregano. Cook on medium
for 3 minutes. Add chicken broth, beans and green chilies
and continue to cook on medium low for 5 to 10 minutes.
3 If you want to thicken soup, mix cornmeal with a little
water to form a paste and add to chili. Season with salt,
pepper and hot sauce and serve.



Five-Bean Chili


1 lb ground beef
1 onion, chopped
2 (14 1/2 ounce) cans whole tomatoes, undrained
1 can great northern beans, rinsed and drained
1 can black beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
1 can white kidney beans, rinsed and drained
2 cans chili beans, undrained
1/2 cup ketchup
2 bay leaves
2 tablespoons chili powder
1 teaspoon balsamic vinegar
1/2 teaspoon pepper

Brown ground beef and onion in a large non-stick skillet until beef is no longer pink and onion is tender; drain off fat and transfer ground beef mixture into a large Dutch oven.
Add tomatoes and remaining ingredients.
Bring to a boil, cover and reduce heat; simmer 1 hour.
Remove bay leaves and serve.

**Add water if needed for desired consistency.

The All-Around Best Chili You Can Make


4 pounds hamburger
4 medium onions, diced
2 cups chopped green peppers
2 4-ounce cans chopped green chilies
2 28-ounce cans whole tomatoes, with the juice (See the discussion of tomatoes below for other options.)
1 pound bag of pinto beans (or other beans), picked over and soaked in water overnight (See the note below if you want to use canned beans.)
4 cups water
1 16-ounce can red kidney beans, undrained
4 healthy-sized cloves of garlic, minced (I use a garlic press, a wonderful invention.)
4 Tablespoons chili powder (more if you want it spicier)
2 teaspoons ground cumin
2 teaspoons salt
Pick over the beans and soak them in plenty of water overnight.

Cook the hamburger, onions, and green peppers together. Drain the fat. Put the (soaked) beans, water, tomatoes, hamburger mix, garlic, chili powder, and cumin (all of it at once) into a big pot (it takes a BIG one) and boil it until the beans are soft. This will take several hours. Be patient. If using dry beans, wait to add the salt until the beans are soft--they say salt toughens beans as they cook.

Add water as it cooks to keep it to the proper liquid consistency.


BEEF AND BEAN CHILI

2 lb lean beef stew meat, trimmed of fat, cut in 1-inch cubes
3 Tbsp vegetable oil
2 C water
2 tsp garlic, minced
1 large onion, finely chopped
1 Tbsp flour
2 tsp chili powder
1 green pepper, chopped
2 lb (or 3 C) tomatoes, chopped
1 Tbsp oregano
1 tsp cumin
2 C canned kidney beans*
*To cut back on sodium, try using "no salt added" canned kidney beans or beans prepared at home without salt.

1. Brown meat in large skillet with half of vegetable oil. Add water. Simmer covered for 1 hour until meat is tender.
2. Heat remaining vegetable oil in second skillet. Add garlic and onion, and cook over low heat until onion is softened. Add flour and cook for 2 minutes.
3. Add garlic-onion-flour mixture to cooked meat. Then add remaining ingredients to meat mixture. Simmer for 1/2 hour


CHILI con ELOTE (Chili with Corn)

6 servings
3 hours 30 mins prep


6 slices of thick cut deli bacon, cut into 1/2 inch pieces
2 lbs chuck roast, trimmed of most fat, cut into 3/4 inch cubes
1 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 onions, coursely chopped
4 cloves garlic, minced
2 green anaheim chilies, seeded,vained,chopped or 1 (8 ounce) can ortega diced chilies
3 jalapenos, seeded,vained,finely chopped
1/4 teaspoon crushed red pepper flakes
2 (16 ounce) cans crushed roma tomatoes, with juice
3 tablespoons chili powder
1/2 teaspoon fresh ground allspice
1 teaspoon fresh ground cumin
1 teaspoon fresh ground black pepper
salt, to taste
3 tablespoons masa harina
6 cups whole kernel corn, thawed,1 cup per serving (fresh or frozen)

Heat a heavy dutch oven over med-high heat.
Cook the Bacon 'til done but not crisp.
Remove the Bacon and drain on a paper towel.
Pour off and save all but 3 TBS of the grease.
Place the Flour and the first of the salt and pepper in a bag, add the beef, 1/3 at a time, shake to coat.
Brown the Beef, 1/3 at a time. ( Don't crowd the pan.)
Drain on a paper towel.
Wipe the pan and regrease between each batch.
Wipe the pan, place on the heat, add 3 TBS bacon grease.
Saute (stir fry) the Onions 'til almost translucent.
Add the Garlic and Chilies.
Saute 'til the onions are golden but not yet brown.
Add all of the ingredients except the Masa Harina and the Corn, mix well.
Return the Bacon and Beef to the pot.
Cover and bring to a boil, reduce heat and simmer 2 hours.
Mix the Masa Harina with 1/2 cup of cold water, add to the pot, stir well.
Cook another 1/2 hour to thicken.
Place 1 cup of corn in each bowl and top with chili. (That's all the cooking the corn gets, it's just lightly steamed.) Serve with a loose leaf lettice salad, dressed with Lime juice and hot, buttered, corn tortillas.

[jimmysgirl424]

Chili Lovers Chili


6-8 servings
3 hours 25 minutes 25 mins prep


1 lb ground beef
1 lb ground pork
1 1/2 cups diced onions
1/2 cup diced celery
1/2 cup diced green bell peppers
1 can diced tomatoes (you can sub. tomato sauce)
1 1/2 cups water
2 beef bouillon cubes
2 teaspoons cumin
2 1/2 tablespoons chili powder
1 1/2 teaspoons black pepper (fresh ground)
1 pinch salt
2 cloves garlic, minced
2 teaspoons oregano
1/2 teaspoon dry mustard
1 ounce tequila
1 can beer
1/2 teaspoon paprika (I used Hungarian)
2 tablespoons unsweetened cocoa powder
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
2 (15 1/2 ounce) cans pinto beans or kidney beans
hot sauce

Brown beef and pork in skillet.
drain for at least 15 minutes to rid of all the grease.
place back in pan and over med heat add everything except- tequila, beer and beans.
bring just to a boil then reduce heat.
add beer and tequila.
simmer for about 2 to 3 hours.
add beans during the last half hour.


Chili (Real Texas Chili)


8-10 servings
1 hour 20 minutes 20 mins prep


1 lb lean beef
1 lb breakfast sausage (NOT links)
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons paprika
1 large white onion, finely chopped
3 garlic cloves
3/4 teaspoon Mexican oregano
1 teaspoon salt
1 1/2 teaspoons cayenne pepper
2 tablespoons masa harina flour or corn meal
1 (8 ounce) can tomato sauce
16 ounces water
1/2 cup warm water

The sausage used for this recipe is pork country style like Jimmy Dean or Owens roll etcetera.
Brown meat together in a large 12 inch skillet and drain well. For even lower fat rinse meat with hot water, drain and place back in skillet.
Stir in tomato sauce and 16 ounces of water.
Add all ingredients except cayenne pepper and masa.
Simmer 30 minutes.
Add cayenne pepper (you can always add more later).
Mix masa and ½ cup warm water. Add to chili and stir well.
Simmer 20 minutes. You can simmer for hours if you want, just stir every 30 minutes.
Chow down.
This is great by itself or to make nachos, top cheese enchiladas, frito pie, quite good rolled in a flour tortilla with cheddar etc


Down-Home Chili

12 servings
2 hours 30 minutes 30 mins prep


2 lbs ground beef or ground pork
1 medium yellow onion, chopped
1/2 medium red onion, chopped
1 cup chopped celery
2 cloves garlic, minced
1 (796 ml) can diced tomatoes
1 (540 ml) can kidney beans
1 (540 ml) can black beans
1 (398 ml) can baked beans with molasses
1 (284 ml) can tomato soup
1 cup water
1 cup diced red peppers
1/2 cup diced green peppers
1 cup sliced fresh mushrooms
1/2 cup frozen corn
1 teaspoon cumin
4 tablespoons chili powder
1 tablespoon paprika
1 tablespoon vinegar
1 1/2 teaspoons salt
1 tablespoon pepper

Saute meat, onions and garlic.
Add remaining ingredients and simmer over minimum heat for 2 hours.

[jimmysgirl424]

I hope the above recipes gave you some ideas! :D

[jh03]

Thanks for all the ideas, looks like I will be testing out some recipes this weekend. I am thinking a sweet cornbread, a southern cornbread and a mexican style.
By the way I made the pumkin cupcakes last night and sent them to work with DH to test out. He says they were gone by lunch and everyone loved them.

[jh03]

Here is the recipe I am using for the Texas Style Chili

Chunky Beef Chili
From


Prep: 25 min.; Cook: 1 hr., 45 min. 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.

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

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.
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.

Yield: Makes 9 cups

Southern Living, OCTOBER 2005

[manda_kate]

Ooh, this makes me hungry for chili!

[looch]

Oh wow girls! Which one to try first! I have to get out my crockpot!

[bellezzadolce]

Everything sounds wonderful!!!!