This is perfect for the winter time and occasionally during other seasons as well. Chili is extremely versatile and you totally bend this recipe to something you like more, just don’t put a pineapple or Hershey bar into it please.
In this post, I’ll go over how I make it. So, let’s get into it.
You’ll need to gather a few ingredients/materials to start for the chili.
- Deep pot
- Small non-stick pan
- A dash of Olive oil
- 1 table spoon of Vegetable oil
- 1/2 lb of ground beef (I usually use 2-3 previously cooked burgers chopped)
- 1 cup of fresh cherry tomatoes (in halves)
- Dash of Crushed red pepper
- Dash of Cayenne pepper
- 2 cups of V2 juice
- Small can of Campbell’s tomato soup
- Large can of Bush’s chili beans (mild)
- Dash of Cholula hot sauce
- Dash of Salt
- 1/4 cup of Carroll Shelby’s Chili Kit (just the spices in it)
Cook ground beef
- In a small non-stick pan, heat olive oil.
- Place about 1/2 pound of ground beef into the pan and cook on medium until brown throughout.
Assemble ingredients for the chili
- Cut 1/2 cup of fresh cherry red tomatoes into halves, leave to the side.
- Assemble cooked meat, chili beans, crushed red pepper, cayenne pepper, salt, a dash or two of cholula hot sauce, 1/4 cup of chili kit spices, a tablespoon of vegetable oil, small can of tomato soup, and 2 cups of V2 juice.
Cook and serve!
- Mix all ingredients into a deep pot.
- Cook on low for about 45 minutes, let simmer for an additional 15 mins.
- Serve anytime.
Like the chili recipe, this is also very easy to make. Total time to cook is about 25-30 minutes, prep included.
Let’s get into the recipe.
- Small cast iron skillet
- Mixing bowl
- Corn oil
- 1 cup of Martha White self-rising cornmeal
- 1 large egg
- 3/4 cup of 2% milk
- A generous amount of garlic salt
- White and black peppercorns grinded
- Preheat oven to 425F
- Once preheated, lightly oil small cast iron pan with about a tablespoon of corn oil
- Be sure to swirl oil around and coat the sides of the pan
- Place pan in oven for about 5-8 minutes
- Using mixing bowl, mix together with a spoon 1 large egg, 1 cup of cornmeal, 3/4 cup of milk.
- Add garlic salt and white and black peppercorns.
- Continue mixing until mixture turns liquid but begins to slowly drip off spoon.
Transfer mixture to skillet and cook
- Once mixed transfer mixture to the skillet you’ve had in the already preheated oven.
- Cook for 20 minutes
- Let cool for 5-10 minutes and slice into eight pieces
- Serve after cooling!
As mentioned previously both of these are extremely versatile and at any point you can try to add some things to them to make them your own. I sometimes like to add jalapeños to the cornbread or make the chili more spicier.
Try it out and enjoy!