Editor’s note. Another great winter recipe that is warm to the belly and satisfying as well. Aby hits the nail on the head when she notes that while this one may not win the chili cookoff, it is an easy way to rustle up some grub for everyone with a busy schedule. I like to make mine in a crockpot first thing in the AM before I head to work as she has noted at the end.
By Aby Rinella
I have never been to a chili cook-off, but I hear they are fierce, with recipes mastered to perfection; chili that has taken all day to make, with “secret ingredients” one has to travel long and far to obtain, ingredients that set these bowls apart and make people shamelessly beg for the recipe.
That is not this chili recipe.
This chili recipe is for the busy mom, the last-minute meal, or someone who would rather spend their day outside enjoying the creation that surrounds them than cook all day, yet still wants to come home to a warm meal.
Although this recipe will not win any awards and there is no ‘secret ingredient,’ it will leave everyone totally satisfied, and around here, that is the goal!
- 1 lb. ground wild game
- 2 cans chili beans
- 2 cans kidney beans
- 2 cans pinto beans
- 1 can creamed corn
- 2 cans diced tomatoes
- 1 can green chiles
- 1 onion
- Chili powder
- Brown wild game in stockpot.
- Add remaining ingredients, season with salt and chili powder to taste.
- Cook through until hot and ingredients have time to share their seasonings.
- Serve with shredded cheese, diced raw onion, sour cream, diced cherry tomatoes, jalapenos, and crackers or cornbread (recipe below).
Tips and Shortcuts
– To save time, eliminate onion and use canned diced tomatoes with onions included.
-This can be made in a slow cooker. Simply add all ingredients, uncooked and cook on high for 8 hours.
-To make the chili go farther and feed more, add cooked spaghetti noodles, broken into 1-inch pieces.
*For a faster and easier meal, head to the store and buy a boxed cornbread but if you want to ‘up your game’ then serve your easy chili with this homemade version.
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 TB baking powder
- 1 tsp salt
- 1 cup buttermilk
- ½ cup milk
- 1 egg
- ½ tsp baking soda
- ¼ cup plus 2 TB shortening
Preheat oven to 450F
- Combine cornmeal, flour, baking powder and salt in bowl.
- In separate bowl, mix buttermilk, milk, and egg.
- Add baking soda to wet ingredients, stir.
- Pour wet mixture into dry ingredients. Stir until combined.
- In small bowl, melt ¼ cup shortening.
- Slowly add melted shortening to the batter, stirring until combined.
- In cast-iron skillet, melt the remaining 2 TB shortening over medium heat.
- Pour batter into hot skillet, spreading out to even the surface.
- Cook on stovetop for 1 minute then transfer to oven and bake until golden brown (20-25 min.)ENJOY!