Sweet and Tangy Beef Chili with Candied Jalapeno Cornbread Bento #51

by The ROXX Box on December 30, 2012

in Dinner ideas, Kids Bento Lunches, Planetbox, Teen/Adult Bento Lunches

This is what I woke up to the other day :)

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On cold and snowy days, all I want to do is curl up in front of my fireplace, and eat a big bowl of chili….

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But it has to be the RIGHT type of chili.  One that is thick and hearty, and full of flavor.

Recently I was visiting one of my favorite food blogs Iowa Girl Eats and came across this post: http://iowagirleats.com/2012/12/17/honey-jalapeno-cornbread/

I love reading blogs that are descriptive with pictures.  I am a very visual person, and blogs like this one appeals to me.

So after seeing this recipe, I knew I had to make it on this cold winter day.  I hope you enjoy it as much as I do.

Sweet and Tangy Chili with Candied Jalapeno Cornbread

Here is how you make the cornbread:

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Slice up 1 of 2 jalapenos. I used 1 since my kids were also going to eat this cornbread.

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In a small saute pan add the jalapenos, 1/4 cup sugar, and 1/8 cup water. Place on medium heat and simmer for about 5 minutes.

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After 5 minutes, add 1 tablespoon corn syrup and stir. Allow it to simmer for another 3-5 minutes.

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After 3-5 minutes, turn off heat and allow to cool.

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This is what jalapenos look like once cooled. Reserve a few to roll in sugar for decoration.

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In a mixing bowl add 1/4 cup melted butter, 1/4 cup homemade/store bought unsweetened applesauce, 1/4 cup sugar, 1/4 cup honey, the jalapeno and syrup in the saute pan, 2 whisked eggs, and 1 cup low-fat buttermilk. Mix well.

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In another bowl add 1 cup cornmeal, 1 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Mix well and incorporate into the other bowl. Mix all of the ingredients together until smooth. Mix will be thick.

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In a greased round baking pan, add mix and bake for about 35-40 minutes or until toothpick inserted into the center comes out clean.

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This is what the cornbread looks like when done.

Here is how your make the chili:

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In a food processor, add 1 small onion and 4 cloves of garlic. Blend until it is finely minced. In a large saute pan add 1 tablespoon canola oil and place on medium heat. Once hot, add the minced onion and garlic blend, salt/pepper, and 1 pound ground beef. I used organic ground beef. Cook until meat is no longer pink.

Sweet and Tangy Chili

Next add a 29 ounce can of tomato sauce, a 15 ounce can of rinse and drained black beans, and a 16 ounce can of Bush’s Vegetarian Baked Beans. Mix well. Once mixed, add 2 teaspoons chili powder, 1/4 teaspoon cayenne pepper powder, 1 teaspoon onion powder, 2 teaspoons garlic powder, 1 teaspoon cumin, salt/pepper, and 1 1/2 tablespoon brown sugar. Mix well. Reduce heat, cover pan, and allow to simmer for about 20–30 minutes. Stir occasionally to ensure chili is not sticking to bottom of pan. Taste and adjust flavors to your liking.

Sweet and Tangy Chili with Candied Jalapeno Cornbread

When done, serve chili in bowl topped with shredded cheddar cheese, alongside a slice of candied jalapeno cornbread drizzled with honey.

Sweet and Tangy Chili with Candied Jalapeno Cornbread in Planetbox

And the next day, you can have the chili and cornbread for lunch.

Enjoy!!

Rox

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