could you post the ingredients fot both? it looks great thanks
http://thebarbecuemaster.net
Sorry for the delay, here is the recipe for the chili.
4# of 80/20 ground chuck browned
1 lg. sweet onion
4 stalks of celery
1 can of sweet corn
2 cans 28oz. cans of diced tomatoes
1 can of Bushes mild chili beans
2 small cans of mushrooms
1 12 oz can of tomato paste
2 12 oz Budwiser beer.
Cumin powder and Chili powder to taste.
I browned the celery in butter until they were softening up in butter. Added the onion to soften. Then added mushrooms and corn to drive out moisture. then added up the pieces of ground beef an the rest of the ingredients. Simmered it on the stove on low as heat makes the tomatoes bitter.....A trick I learned from this forum owner Phil Rizzardi. Thank you Phil for that tip.
Cornbread was a box of Jiffy Mix cornbread. I shredded some cheddar cheese. Added a cup of the cheese to the batter. Then I added another cup of cheese on top of the batter.
I used a 12 inch cast iron frying pan for the baking vessel. I melted about 2 tablespoons of chilled bacon drippings to the pan before adding the batter mixture. I baked at 400 degrees per the box's instructions.
My wife can't do the heat but I wanted to add some liquid habenaro sauce but I would have gotten into a jam.
Outstanding meal, sometimes more simple is better. :clap:
Sorry for the delay here!
Then I made some cheesey cornbread this evening in a cast iron frying pan. I added about a cup of shredded cheddar cheese to the mix and shredded another hand full and put in on top. I used bacon grease to lube the bottom and sides of the cast iron pan. It tasted awesome per my friends and family. Very little left but leftovers are gone home with others.
