COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

CHILI & delicious ways to use it

December 20, 2017

Is there anything better than a big bowl of chili to warm your soul in the Fall and Winter months?? I don’t think so… not to mention there are SO many things that you can do with it if you make a big batch!

One of my favorites are Chili Cheese Cornbread Pockets – these are something that I made for the first time about 4 years ago, which turned out to be a HIT with anyone who tried them. Ever since then, my friends and I have been making them on the reg – shout out to Carly, Tae & Anthony. Essentially, all you need to do is stuff some store-bought Pillsbury Cornbread Biscuits with chili and cheese and pop them in the oven. But I will attach some proper directions just below the Chili recipe. 

 

However, recently I hopped on the ‘turn everything into a waffle’ train and bought myself a cute little (portable) waffle maker. Portable as in small… for all its future transports to and from friend’s houses to waffle up different ingredients and meals. Anyways, back to the topic –  we decided to use said waffle maker to do a play on the Cornbread Pockets. Using King Arthur Flour’s Crunchy Cornmeal Waffle recipe, we made Cornbread Waffles (pictured below) and topped those bad boys with a heap of chili, shredded cheese, diced scallions and, of course, sour cream. YUM!

I'm going to leave the final product (with the chili etc. topping) to your imagination. Frankly, because I couldn't take the time to shoot a decent photo before diving in. 

TRADITIONAL CHILI

Yield: approximately 8-10 servings               

Prep Time: 20 minutes              Cook Time: 30 minutes – 2 hours 

 

Get creative with how you wanna use the chili OR just eat it straight up out of the bowl topped with some shredded cheddar cheese and sour cream! 

The recipe makes a pretty big batch so keep that in mind - you can also take half and freeze it.

 

INGREDIENTS

4 Tbsp. olive oil

1 medium yellow onion, chopped

1 red bell pepper, chopped

4 stalks celery, chopped + celery leaves

3 cloves garlic, minced

1 lb. ground beef

1 tsp. dried oregano

1 tsp. kosher salt

½ tsp. cumin

1 McCormick’s mild chili seasoning packet

1/3 cup brown sugar

28 oz. of tomato sauce

2 (15 oz.) cans of diced tomatoes with green chiles

1 can of Bushes Mixed Chili Beans (in mild chili sauce)

 

DIRECTIONS

In a large pot, heat up 2 Tbsp. of olive oil. Over medium-high heat, cook 1 lb. of ground beef through. Remove the beef from the pot and set aside. If there is a lot of fat, drain that out.

 

Add the remaining 2 Tbsp. of olive oil and reduce the heat to medium. Add the chopped onion, pepper and celery (not the leaves). Cook until veggies are translucent, about 8-10 minutes.

 

Add the minced garlic, celery leaves, salt, cumin, oregano, chili seasoning packet and some ground black pepper. Mix well and continue cooking until garlic is fragrant, about 2 minutes.

 

Add the tomato sauce, 2 cans of diced tomatoes, chili beans (do not drain) and brown sugar and mix until everything is all nice and well combined.

 

Reduce the heat, cover with the lid and let sit for at least 30 minutes.

The longer you let the chili sit, the more the flavors will merry and the more it will thicken up. BUT if you are super hungry, it’s pretty much good to go whenever its nice and hot!

 

CHILI & CHEESE CORNBREAD POCKETS

Yield: 4 servings               Prep Time: 20 minutes              Cook Time: 10-12 minutes 

 

Top the pockets with more chili, shredded cheddar cheese, sour cream and diced scallions. 

 

INGREDIENTS

1 can of sweet corn biscuits*

½ of the Traditional Chili recipe

2 cups shredded cheddar cheese

1 egg

1 tbsp. water

 

DIRECTIONS

Preheat the oven to 375° and prepare a lightly-greased, parchment paper-lined baking sheet. 

 

Stretch out each individual biscuit by pressing down on the center with the palm of your hand and gently pulling the dough out into circles. Each circle should be about 4 inches wide. 

 

Spoon about 3 Tbsp. of chili into the center, top with cheese, and cover with another circle of dough. Press down around the edges of the dough to close the biscuits together.

Try not to let the chili spread out to the edges or else it will be very difficult to keep them sealed shut!

 

In a small bowl, whisk together the egg and water. Brush the egg wash on top of each pocket and place them on the baking sheet.

 

Bake for 10-12 minutes, or until golden brown.

 

NOTE

*Meijer’s is the only grocery store that I have been able to find the sweet corn biscuits at.

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