Chili topped with honey butter cornbread Chili is an absolute comfort food staple. It is the one dish that warms you and satisfies you like nothing else can. Renowned author Toni Chapman presents these delightful recipes in her latest book, “Everything’s Good: Cozy Classics You’ll Cook Always and Forever.” Her chili recipe feeds 12, so it’s a perfect solution to family get-togethers or hunkering down on a cold winter’s eve.
The chili’s complex yet hearty flavor is a result of the championship chef’s carefully curated, secret blend of ingredients. Step one, assemble your action items! You’ll start with a rich flavor foundation of extra-virgin olive oil, celery stalks, a small yellow onion and garlic cloves. The heartiness of the dish comes from a combination of one pound of bulk mild Italian sausage, ground beef (80/20), and ground pork. This terrific trio of meats adds a depth of savory flavor to the chili that’s difficult to top.
Crushed tomatoes and diced tomatoes with green chilies give depth of flavor to the chili. As they do so, they bring a wonderful combination of crunch and heat. This recipe is packed with dark red kidney beans, low-sodium beef broth and dark beer. The dark beer is an optional ingredient, but I fully encourage you to include it if you want to deepen the flavor profile!
Seasoning is key to this recipe, so don’t be shy! Oregano, bay leaves, chili powder, dark brown sugar, smoked paprika, garlic powder, onion powder, Worcestershire sauce, and ground cumin combine to create a comforting melody. The chili is completed with kosher salt, liquid smoke (optional) and freshly ground black pepper to taste. Make it even better by loading on toppings to your experience! Just before serving, top with shredded cheddar cheese, sour cream, and sliced jalapeños.
Even though the chili serves as a great stand-alone filling entrée, paired with a sweet cornbread with honey butter, it’s outstanding. While the recipe doesn’t give a specific serving size, it’s designed to be part of the multi-course, upscale dining experience. Ingredients The cornbread’s ingredients are pretty straightforward — softened butter, stone-ground yellow cornmeal, all-purpose flour, sugar, baking powder and kosher salt.
To add depth of flavor and satisfying texture, we use whole milk, creamed corn and vegetable oil. Moreover, we fold in whole eggs, melted and cooled unsalted butter, and honey. The baking procedure starts with preheating the oven to 400 degrees Fahrenheit. Cooks can use a 13-inch cast-iron skillet or a 9-by-13-inch baking dish for this recipe.
Once you’ve mixed up the cornbread batter, put it in the oven. Bake for 25–35 minutes, or until a toothpick inserted in the middle comes out clean. That slightly golden-brown crust will add a wonderful contrast to the rich chili.
“Everything’s Good: Cozy Classics You’ll Cook Always and Forever” by Toni Chapman offers these recipes and more. It’s now out and available for purchase on Amazon and other retail outlets.
