I love a good Chili.
I mean, I really love a good chili. There is nothing like a cold day and a spicy, piping hot chili. So filling, warming and all around delish. It's so satisfying to have something, hearty and filling on a day when it's cold, rainy or just plain old gloomy.
Chili is not a dish I grew up with. That's not something you will find in a Dominican household. If it ain't rice & beans, we ain't eating it. OK, I can hear you all being upset- "why you gotta be like that- why you gotta say it like that." Am I lying though? I ain't think so - now take a seat. I was skeptical about chili at first. The first chili I ever had was- and you're going to LOVE this- Wendy's Chili. Ain't gonna lie, I was so hooked on some chili after that. Now, no matter how much I love Chili- I don't have it all the time. Why?
Because I'm the only person who likes chili in my home. Ok, my sister does too but like- how does one make chili for two? Not happening. Not possible. I also am not that crazy about meat chili. This is shocking given what I have told you. Alas, tis' true. I have a one hundred percent Duchess Approved recipe that I follow TO THE "T'. On God, I can do that recipe blindfolded and be good. I do not alter it in the slightest. It's THAT good. I've been making this chili for YEARS. 100% hands down my favorite chili of all time. It's vegetarian. Oh lord but it's so damn good. What is this chili The Duchess loves so much? It's Damn Delicious' Quinoa Chili. You can thank me later. I know you will. It's SO DAMN DELICIOUS- see what I did there?
Now, I've made my own Chili recipe and I'm going to walk you through it. It's a meat one of course, because like I said- that Quinoa chili is so damn good I'm not changing altering adapting, creating my own. Don't change it. Absolutely do not change a single thing about it. It is Duchess Approved- you need parliament permission to change it. You don't have it.
If you want a Duchess Chili, I got you boo. I'm even giving you the key to a banging Duchess Cornbread to go with! OMG- 2 for 1 sale bitches!
Duchess Chili
Makes: 8 Servings
Prep: 10 minutes
Cook: 1hr
Ingredients:
2lbs of Ground Beef
2 15ounce cans of Kidney Beans, drained
1 15 ounce can of Corn, drained*
2 15 ounce cans of Fire Roasted Diced Tomatoes
1 8 ounce can of Tomato Sauce
3 tbs of Tomato paste
1- 15 ounce water (use the beans or tomatoes cans)
1 yellow Onion (diced)
6 Garlic Cloves (Minced)
3 tbs of Chili powder
3 tbs of Cumin
2 tbs of Onion Powder
2tbs of Garlic Powder
1 1/2 tbs Paprika
2 tbs of Cayenne Pepper **
1 tbs of Kosher Salt
2 tbs of Black Pepper
1 tbs of Adobo Seasoning
2 tbs of Liquid Smoke***
2 tbs of Hot Sauce (of your choice)****
Directions:
In a large pot or dutch oven, over medium high heat 2 tbls of vegetable oil (or Corn Oil). Toss in Onions and garlic. Cook Onion & garlic until onion is translucent, careful to not burn. About 3-5 minutes.
Add: Chili Powder, Cumin, Onion Powder, Garlic Powder, Paprika, Cayenne Pepper, Kosher Salt, Black Pepper & Adobo Seasoning. Stir to combine, cook all together for 2 minutes.
Add Ground beef. Gently breakup the Ground beef and incorporate with your vegetable and spices mixture. Cook until meat if no longer pink. Don't stress if some is still pink- this has a long way to go. About 10 minutes.
Throw in your diced tomatoes, Tomato sauce, Tomato Paste and Water. Stir to combine and let simmer for another 10-15 minutes. Add in your hot sauce ( if at all is up to you. The Duchess way is strong & unyielding) Drained Corn and Liquid Smoke (you can thank me later- adjust to your liking)
Add in your beans, stirring to combine everything. Simmer for another 2-3 minutes. Serve with all the fixin's you like. The Duchess way: Dollop of Sour Cream, Lime Juice & Cheddar Cheese.
Duchess Notes:
* Ooo I can hear some fo you now. Corn? It's a residual from that Quinoa Chili. I like what I like. I happen to also LOVE, LOVE, LOVE Corn. Seriously, I'll eat it straight out the can. I do not care and I have no shame. Watch me go at a Corn on the Cobb... disgusting and so freaking delish. So just add it.
** Cayenne Pepper can be a bit much, I add more than most would. I like a bit of spice., This can be scaled back to 1 tbs or 1 1/2 tbs if you like. I also call for hot sauce- the spice level is in your control.
*** I was just playing around on this one. It worked though. Be careful with this however, it can become over powering pretty quick. Taste as you go. Start with 1/2 tbs then see how you like it before adding more. You can always add more- not less.
**** My sister went to New Orleans and brought back what has to be the best Hot Sauce we have ever, EVER had. It's that good. You can get it here. Pick the one you like, spice level is at your discretion.
Oh, But I promised you Cornbread too.... Welp, here you go.
But FIRST, This is a baby recipe, which I must fully perfect. I promise I will but she's just so delicious I had to share her now. Hope you like my loves!
Cornbread By The Duchess
Makes: 8 Servings
Prep: 10 minutes
Cook:40 minutes
Ingredients:
1 cup Flour
1 1/2 Cups Cornmeal
2 tsp Baking Powder
1 tsp Baking Soda
3 1/2 tbls Sugar
1 tsp Kosher salt
1 cup of Buttermilk*
1 15 ounce can of Creamed Corn**
1/3 cup of melted Butter
2 eggs (beaten)
Directions:
Preheat oven to 425 Fahrenheit. Turn down to 375 Fahrenheit before baking.
Whisk together until combined, flour, Cornmeal, baking soda, baking powder, salt, sugar.
In a separate bowl whisk together the wet ingredients; Buttermilk, eggs, melted butter and creamed corn.
Slowly mix in the wet ingredients with the dry. Do not worry about lumps.The mixture should be lumpy.
Pour into 8 inch baking pan (that should have been buttered already). Bake at 375F for 30-40mins or until you can insert a toothpick in the center and it come out clean. Should be nice and beautifully golden brown.
Duchess Notes:
*If you don't have Buttermilk- fret not. For every cup of Buttermilk add 1 tsp of Distilled Vinegar. to regular milk. Same effect. Yes, same applies for heavy cream- but halve it.
**Creamed corn is the way to go. Increased my dry mixture to account for the extra moisture from the canned corn. Which is why you bake at a lower temp and longer time, thanks BakeOff. You're welcome.
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