Chili and Cornbread

Chili and Cornbread by Brandon Littlefield
Videography and Production by Troy Grohman

Brandon Littlefield, a former student at St. Mary’s, studied engineering at the university until 2006. In this video, Littlefield cooks a nostalgic winter-time favorite of his youth: chili and cornbread; it has been a family tradition to prepare this dish whenever it first starts getting cold.

Ingredients

For Chili:

  • 1 tbs. of olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • ½ cup of carrots diced
  • 2 tbs. of cumin
  • 1 lb. of ground sirloin
  • 1 can of crushed tomatoes
  • 1 can of chipotle peppers
  • 1 can of kidney bean
  • 1 can of pinto beans
  • 1 can of black beans
  • ½ tsp. of oregano
  • 2 tsp. of adobo sauce
  • 2 cups of water

 

For cornbread:

  • 1 bag of cornbread mix
  • 2 ½ cups of milk
  • 1 egg
  • 1 can of corn
  • cupcake wrappers
  • cupcake pan

 

Directions

To start the chili, begin by sweating the bell peppers onions and carrots for about 5-10 minutes. Once the vegetables are sweated and they become soft, add in the cumin and the ground sirloin, raise heat to high until the meat is fully cooked. Once the meat is done stir in the crushed tomatoes, water, adobo sauce and oregano and add salt and pepper to taste. Simmer the chili on low heat for 30 minutes while stirring occasionally. Then add the beans and simmer on low heat for another 30 minutes. Then the food is ready to serve.

To start the cornbread, mix in bag of cornbread mix with egg milk and corn stir in a mixer for about 3-5 minutes until it is smooth then pour in cupcake wrappers, in the pan. Bake at 400 degrees Fahrenheit until cooked all the way through (check by using a toothpick).

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