Friday Lunch Recipes
On the first Friday of every month, our very own Chandra T volunteers her time to prepare meals for the Freeport Community Services “First Friday Free Lunch Program.” Her meals are so delicious, that we often receive requests for her recipes. Please enjoy!
CHILI & CORNBREAD
Simple Chili Recipe (Serves 4-6) Chili is a wintertime staple and an easy throw together meal after a long day of shoveling. When it comes to versatility, the possibilities are endless, so customize this basic recipe to your tastes and dietary choices as you see fit!
Ingredients
- 1 lb Ground Beef (Or ground turkey, chicken, pork, meat alternative, you get it.)
- 1 (8 oz) can Tomatoes (Crushed, diced, sauce, combination of whatever happens to be on hand.)
- 2 TBS Chili Powder (That’s never enough chili powder for my taste, so I usually add more like 3-4 tablespoons, but it’s a good jumping off point.)
- 1 TBS Cumin (Have you ever wondered what makes chili taste like chili? The answer is cumin.)
- 1 TBS Oregano
- Cayenne Pepper or Red Pepper Flakes to taste (Spice levels are so personal, proceed with caution.)
- 1 15 oz can Red Kidney Beans, drained (Rinse them if you want, or don’t, it doesn’t matter. Also, use whatever beans you have available or omit if you don’t like them.)
- Salt & Pepper to taste
- For Serving
- Lime Wedges
- Chopped Onions
- Green Onions
- Tortilla Chips
- Cornbread
- Shredded Cheese
- Sour Cream (For the love of everything good in this world, don’t forget the sour cream! My family’s enthusiasm for chili comes to a screeching halt if we’re out of sour cream.)
Method
Place the ground beef in a large pot and cook over medium heat until browned. Drain off the excess fat, and then pour in the tomatoes, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water or stock at a time as needed.
Add the beans and simmer an additional 10 minutes. Serve with the above toppings and cornbread to make it a complete meal!
Notes
- Chili ingredients can easily be dumped into your crock pot for a set it and forget it supper. Be sure to brown the meat and drain the excess fat before adding to the crock pot. Cook on low for 8 hours or high for 4 hours.
- Chili is your spice rack/pantry/fridge playground! Add corn, chilis in adobo for some smokey heat, garlic, hominy, chopped bell pepper, grate some carrots in there for a sneaky vegetable, or be obvious and toss in that wilted spinach you were going to throw away.
- The consistency of your chili will depend on the tomatoes you use. Diced tomatoes will produce a more soup like chili where sauce will be denser. Either will always benefit from a squeeze or scoop of tomato paste if you have it on hand, but it isn’t necessary.
*Chandra’s Top Secret Cornbread Recipe– shhh!
Shhhh…don’t tell anyone, but the secret ingredient is… 1 box Jiffy Cornbread Mix
Method:
Prepare as directed on the box. 😊
Notes:
- Don’t give me a hard time about using Jiffy Mix. It’s an excellent shortcut and super affordable!
- For a less crumbly cornbread, add an extra egg or an additional 1/3 cup oil.
- Add the flavor boosters of your choice! Got a sweet tooth? Add honey. Like it spicy? Add chopped fresh or pickled jalapenos. Feeling cheesy? Add a cup of shredded cheese. The possibilities are endless!