Texas Chili and Cornbread

Was anyone else secretly waiting for Thanksgiving shenanigans to be over so you could make Texas Chili and cornbread like on Top Chef last week? Don’t get me wrong, I loved the turkey and gravy, but ever since I saw the episode last Wednesday I have been excited to make chili.

This chili is full of tender beef brisket, hearty butternut squash, spicy green chilies, and smothered cheese. This Texas chili and cornbread is perfect for the big game or when you want something warm and comforting.

Texas Chili and Cornbread

The real deal Texas chili apparently does not have beans – I just learned this last week from watching the show. I have been to Texas twice (Austin and Houston – both brief trips) and I have to admit that I didn’t have any chili. I’m not sure if this recipe is exactly how Texans would make their chili, but I thought it was a pretty good first try – for a California girl!

Texas Chili and Cornbread

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: 6 servings

Texas Chili and Cornbread

This chili is full of tender beef brisket, hearty butternut squash, spicy green chilies, and smothered cheese. This Texas chili and cornbread is perfect for the big game or when you want something warm and comforting.

Ingredients

    For the Chili:
  • 3 pound beef brisket, cut into 1-inch cubes
  • Kosher salt and black pepper
  • 1/4 cup grape seed oil or olive oil
  • 1 onion, diced
  • 3 garlic gloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 cup red wine
  • 1 (4 ounce) can fire roasted diced green chilies
  • 1 (12 ounce) can diced tomatoes
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 small butternut squash, cut into 1-inch cubes
  • For the Cornbread:
  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • pinch of cayenne pepper
  • 1 1/2 cups milk
  • 2 eggs
  • 2 tablespoons unsalted butter, melted
  • 1 cup grated cheddar cheese
  • For the Chili Toppings:
  • Grated cheddar cheese
  • Chives

Instructions

  1. Pat the brisket dry with paper towels and season generously with salt and pepper. In a large heavy bottomed pot, heat the oil over medium high heat. Sear the meat in batches and transfer to a separate bowl and set aside. Sauté the onions and garlic until translucent, about 5 minutes. Add in the chili powder, cumin, and coriander, and sauté for 1 minute. Add in the red wine and scrape the browned bits off the bottom of the pot with a wooden spoon. Cook for about 5 minutes until wine has reduced. Add in the chilies, tomatoes, oregano, and bay leaf and bring to a boil. Return meat to the pot. Reduce heat and simmer covered for 2 hours. Uncover and cook for 1 hour. Add in the butternut squash and cook until squash and meat are tender, about 1 hour.
  2. Meanwhile, preheat the oven to 350°F. In a large bowl, mix together the flour, cornmeal, sugar, baking powder, salt, and cayenne. In another bowl, whisk together the milk, eggs, and butter. Mix the wet ingredients into the dry ingredients until incorporated. Fold in the cheddar cheese. Do not over mix! Pour the batter into a greased 8 inch baking pan and bake for 30-35 minutes or until a cake tester inserted into the middle comes out clean.
http://www.sagerecipes.com/2011/11/29/texas-chili-and-cornbread/