Haute on the Ranch: Chili & Mother Mary's Cornbread
Posted on October 16 2016
For the record, it was at least 20 degrees cooler -- and Fall was in full swing -- when we decided to share our favorite chili and cornbread recipes here on the blog… But, in true plains states fashion, it’s been [very] unseasonably warm the past few days. Either way, we stuck with the plan knowing that when Mother Nature does [finally] come to her senses, nothing will warm you up quite like a [haute] home cooked meal of chili and cornbread.
Haute Home-Cooked Chili
Completely brown 2 lbs. of ground beef and set aside in a bowl (you’ll probably want to drain the excess fat). Using the same pan, combine and cook the following ingredients until the onions are cooked through and the peppers begin to soften. Typically 5-7 minutes over medium-high heat.
1 white onion (chopped), 1 green bell pepper (chopped), 4 cloves of garlic (minced), 2 tablespoons parsley, 2 jalapeno peppers (chopped)
Removing it from the heat, throw all your remaining ingredients in the crockpot and stir.
3 tablespoons chili powder, 1 tablespoon sugar, 1 teaspoon oregano, 1 teaspoon salt, 1 teaspoon pepper, ¼ teaspoon cayenne pepper, 46 oz. tomato juice (Recommend the Spicy V8), 8 oz. tomato sauce, 16 oz. fire-roasted diced tomatoes, 16 oz. dark red kidney beans (drained & rinsed), 16 oz. pinto beans (drained & rinsed), 16 oz. seasoned black beans
Cook on low for 7-8 hours or high for 3-4 hours. Garnish however you like and ENJOY -- avocado and feta… fritos and cheese… sour cream and cheddar... It’s chili, make it just the way YOU like it.
PS… To add a little more spice, throw in a can of hot Rotel.
Mother Mary’s Cornbread
Mother Mary (Ryley’s mama) made this cornbread last week for a little Saturday night get together, and it’s the PERFECT complement to this chili -- or maybe we were just looking for an excuse to have some more. Either way, here’s how it goes.
Cream together: ¼ cup of sugar, ½ cup shortening, 2 eggs
From there add: 1 cup of milk, 1 ½ cups flour, ½ cup white cornmeal, 3 teaspoons baking powder, ¼ teaspoon salt
Beat everything together until it’s smooth and spread it into an 8- or 9-inch square baking pan (lightly greased). Bake at 350 degrees until golden brown.
Side note: this cornbread goes over real well for breakfast with a little butter and jelly, too. ;)
Rounding out this week’s blog are [just] a few of our favorite looks from the past two weeks. Fall and the holiday season are going to be FULL of fun new arrives that we really can’t wait to share, so follow along on social media for the latest new arrivals!
Up next on the blog is: Statement Styling -- The Duster -- due out on Oct. 30. If you haven’t already, create your account here at Savannah Sevens and “accept marketing” to receive Haute on the Ranch in your email inbox (complete with the occasional promo code).
Til next time,~ Sammie & Ryley