Mama Carin’s Chili & Cornbread, Fall Newsletter 2017

Sep 28, 2017 Posted in Announcements No Comment


While we may be experiencing the remnants of summer’s final heat wave, fall has definitely arrived! The local markets are fully stocked with mums, gourds and apples from farms around the region and comfort food is the signature cuisine of this season. As the days grow shorter and temperature continues to drop, my family and I enjoy gathering around a bonfire or tailgate to celebrate all that autumn has to offer. One of our favorite seasonal dishes is my mom’s famous chili topped with homemade corn bread. I have enclosed her secret recipe for you and your family to enjoy as much as mine!

Mama Carin’s Famous Chili with Corn bread

Serves 10

3 yellow onions, chopped
3 1/2 lbs ground beef
3 cans (15.5 oz) of dark red kidney beans
4 cloves of garlic, minced
1 – 28 oz can of whole peeled tomatoes
1 – 29 oz can of tomato sauce
1 – 4.5 oz container of chili powder
3 – 4 tablespoons of sugar

Corn Bread
½ cup unsalted butter, softened
⅓ cup masa (corn flour)
¼ cup water
1½ cups fresh or frozen corn (thawed, if frozen)
¼ cup cornmeal
⅓ cup sugar
2 tablespoons milk
½ teaspoon baking powder
¼ teaspoon salt

Sauteé onions until translucent. Transfer in a large crock pot.
Sauteé ground beef until cooked. Drain in a colander. Place in crock pot with onions.
Add kidney beans, whole tomatoes, tomato sauce, chili powder and sugar in crock pot. Mix well.

Cook on high for 3 – 4 hours.
Serve with red onions and shredded cheese, and sour cream.

Chili is best served a day after it has been cooked to let the flavors marry overnight in the fridge.

Corn Bread:
Preheat the oven to 350 degrees.
In a large bowl, beat the butter until creamy. Add the masa and water, and beat until incorporated. Set aside.
Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.
In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine. Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8×8″ baking pan. Place the baking pan into a 13×9″ baking dish with water filled up ⅓ of the way full. Cover the corn cake with foil. Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.


To find out more about what we’ve been up to, check out the rest of the Fall Newsletter here.



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