Best Chili Ever with Cornbread Croutons
Team: Chili Chili Bang Bang
Host School: Main Street Middle School
Age Group: Middle School
Chili Chili Bang Bang's
Best Chili Ever!!
4 Garlic Cloves (Witch Cat Farm)
1 Yellow Onion
1-2 Carrots (Bear Roots Farm)
1 Small Sweet Potato (Laughing Child Farm)
2 Bell Peppers (1red, 1green)
1/2 Cup Cilantro
1/2 Cup Frozen Corn (non-gmo)
2 Cans Kidney Beans (15oz.)
1 Can Black Beans
2 Tablespoon Tomato Paste
2 Cans Diced Tomatoes (14.5oz 1 fire roasted, 1 with basil)
1 Cup Veg Broth
1 Tablespoon brown sugar
1 Tablespoon Ground Cumin
1 teaspoon Garlic Powder
1/8-1/4 teaspoon Ground Cayenne Pepper
1 teaspoon Ground Paprika
1 teaspoon Ground Cinnamon
2 Tablespoons Chili Powder
1 Tablsepoon Cacao Powder
1 1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Olive Oil
1 Avocado (set aside for later)
1/2 Cup Cornmeal (Nitty Gritty Grain Co.)
1/2 Cup Flour
1/8 Cup Sugar
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 Tablespoons Melted Butter (Cabot)
1/2 Egg (Black Dirt Farm) *Crack egg into seperate bowl, whisk til mixed, use half*
1/2 Cup Buttermilk
1/3 Cup Corn (non-gmo)
Set some butter aside for baked cornbread.
Best Chili Ever!!
Mis En Place (Gather all of your pots, bowls, and measuring bowls and spoons etc. Get everything prepped, measured and organized. Dice all veggies and set aside in seperate small bowls. Open all cans and strain and rinse beans.)
Add olive oil to a large soup pot and heat over medium heat (about 2 minutes,) add onion. Let saute for a few minutes stirring occasionally, then add fresh garlic and sweet potatoes and stir. Cook until onions look translucent (clear.) Add Beans and Keep an eye on it and stir occasionally.
Add spices and tomato paste. Stir to combine.
Add all veggies and stir until combined. Let cook for a minute or two. (No pressure)
Add broth, tomatoes. Stir well
Bring to a low boil. Then reduce the heat to medium-low or low to a gentle simmer. Simmer, uncovered, for about 20 minutes, stir occasionally.
(Your doing great!)
Turn off heat and let chili rest for 5-8 minutes.
Ladle into seperate bowls and top with cornbread croutons and cilantro.
Preheat oven to 350 degrees
Mix cornmeal, flour, sugar, baking soda, and salt.
Stir in egg, milk, melted butter, and corn.
Pour into greased cast iron pan.
Bake at 350 for 20-30 minutes.
Cut into squares to top your chili.