Wednesday, January 11, 2017

Liz's Famous Chili

One of my besties told me about her amazing chili recipe and i'm adding it here so i don't lose it.  i can't wait to try it!

Liz’s Famous Chili

  • ¼ pkg. of bacon, cut into small pieces (optional) 
  • ½ medium sweet onion 
  • 1 ½  lbs. lean ground beef 
  • 1 – 15 oz. can black beans 
  • 1 – 15 oz. can dark red kidney beans 
  • 1 – 15 oz. can whole kernel sweet corn 
  • Water (see directions) 
  • 1 Tbsp tomato paste 
  • 1 recipe Homemade Chili Seasoning 
  • 1 Tbsp cilantro 
  • 2 cup pkg. 4 cheese Mexican blend                 
  •  1 recipe Homemade Cornbread Mix

Homemade Chili Seasoning

  • ½ Tbsp chili powder (more or less, to taste) 
  • 1 tsp ground cumin 
  • ¼ tsp cayenne pepper (optional) 
  • ¼ tsp garlic powder 
  • ¼ tsp onion powder 
  • 1 tsp salt 
  • ¼ tsp freshly ground pepper

Homemade Cornbread Mix
(this mix can be made and stored in a ziploc until ready to use)

  • 1 cup all purpose flour 
  • 1 cup yellow cornmeal 
  • ½ cup white sugar 
  • 1 tsp salt 
  • 3 tsp baking powder 

When ready to use, mix in:

  • 1 egg 
  • 1 cup milk 
  • ⅓ cup vegetable oil

Bake in 400⁰ oven for 20-25 minutes.
(This recipe can be made all by itself if you prefer, just use a 13”x9” pan and bake according to the directions.)

*This recipe will make enough for 1 - 13”x9” pan, or a cake-sized aluminum pan.


In large pan/pot or Dutch Oven, cook bacon most of the way through.  Add onion, cook until translucent.  Remove both to separate bowl.  Add ground beef to pan and brown until cooked through.  Drain ground beef of most of the fat, return to pan with bacon/onion mixture.  Rinse both cans of beans.  Add black beans, kidney beans and corn (with juice) to pot.  Fill empty corn can with water, add to pot.  Add tomato paste and chili seasoning, stir to combine.  Cover and let simmer for about 20 minutes, stirring occasionally.  Remove lid and simmer for about 10 minutes more, stirring occasionally.  Add cilantro and more salt/pepper/garlic, to taste.  Simmer to let flavors combine.  (You can stop at this point and just serve the chili in bowls, topped with some of the cheese.)

While chili is simmering, preheat oven to 400⁰ and make cornbread mix.  Add all dry ingredients to mixing bowl, stir to combine.  Add wet ingredients and mix on low speed until combined.  Scrape down sides of bowl, mix again until combined.  The key is to not over mix this.

Spray pan of choice with cooking spray.  After chili is finished simmering and tastes delicious, transfer to prepared pan.  Top chili with 4 cheese blend, spreading evenly.  (If 2 cups isn’t enough for you, by all means add more)  Top cheese with cornbread mixture, spreading to edges of pan to cover cheese entirely.

Bake uncovered for 20-25 minutes until cornbread is finished and toothpick comes out clean.