When it comes a cold and gray day, I'm a purest at heart… I love a good chili and cornbread recipe. Case in Point… My Creamy White Chili and Turkey Chili posts from a few years ago. Today, I thought I would share my super easy weeknight chili with a little WhipperBerry twist…
You got it… it's chili and cornbread in a jar! Perfect for those cold winter nights or a fun dinner by the campfire. All you have to do is make up your favorite chili recipe, place it in a 16 oz. wide mouth jar. Mix up your favorite cornbread mix and then place a 1/2 cup of cornbread mix on top of the chili and bake it at 375 degrees for 20 minutes right in the jar. Don't have a favortie chili or cornbread recipe, no worries… I have two fabulous recipes below that I know will easily become a couple of your favorites!!
Here is my go-to simple weeknight chili that is a snap to make and super delicious!!
Simple Weeknight Chili
1 tablespoon of olive oil
1 large onion diced
1 lb. ground beef or turkey
3 16 oz cans of chili beans
2 cups of mild chunky garden salsa {Pace Chunky Salsa is my favorite}
2 cups of V8 tomato juice {regular or spicy depending on how hot you like your chili}
1 tablespoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of cocoa powder {weird I know, totally tasty}
salt and pepper to taste
Place large soup pot over medium high heat and add olive oil and onions. Cook for about 5 minutes stirring occasionally. Once onions are cooked down place the ground meat into the pot and brown. Once the meat is browned start dumping all the remaining ingredients into the pot, the beans, salsa, V8, cumin, chili powder, cocoa powder, salt and pepper. Bring to a slow boil and cook for 8- 10 minutes over medium heat.
Serve with shredded cheese, sour cream, diced onion or your favorite chili condiments.
Serves 8-10 people.
Cornbread
2 c. (1 c.) flour
1 c. (½ c.) cornmeal
2 ½ t. (1 ¼ t.) baking powder
1 t. (½ t.) salt
¾ c. (6 T.) butter
3 (2) eggs
1 c. (½ c.) milk
1½ (¾ c.) sugar
1 t. (½ t.) vanilla
See that vanilla? It gives you the hint of the deliciousness you’re about to embark into. Preheat your oven to 350 degrees. Sift together your flour, cornmeal, powder, and salt, and set aside. Beat butter, sugar, eggs, and vanilla in a mixing bowl until light and fluffy (about five minutes).
Once your batter is fluffy, begin mixing in the dry ingredients and milk by fourths, alternating dry and wet (beginning and ending with flour) until smooth. Pour into a well greased 9×13 pan. Bake for 30-35 minutes.
If you decide to make this in a jar bake the cornbread for 20-25 to make sure that it cooks all the way through. Let the jars cool a bit and then you can dress your jars up a bit with some fabric, ric-rack, and hemp twine. Include a fun eco friendly disposable spoon and you have a classy chili perfect for any event!!
I plan on sharing this fun chili and cornbread recipe over at TidyMom and Dine & Dishes Soupapalooza later this month on February 28th! “Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”
