A Bowl of Red and the "Best" Cornbread

A bowl of red is what the natives call a classic Texas chili - no beans, no tomatoes - just pure unadulterated beef with red chile. Heaven knows this is the time of year we Tucsonites see trucks loaded with strings of dried chile ristras and wreaths lining the roads so that was my inspiration for last night's dinner. That along with the fact that a pot of chile once made can hold without harm on the stove until it's time for dinner; important around here this time of year because it's the last week of scheduled classes before end of semester exams start, so I never know for sure what time the Big Guy's going to darken the door.

Last night's Texas Chili was one of those throw it in the pot and pray creations. I'll pass what was in it along to you, but since I already had a quart of red chile sauce in the freezer, the recipe may be a bit of a pain for you to duplicate - at least it will until I can make another bunch of sauce and tell you exactly how I did it. You could though check out the version from epicurious if you're interested in making it sooner rather than later.

This particular bowl of chili definitely will satisfy the carnivore in your family and it's subtle heat is really warm and comforting too. Of course I say "subtle" heat rather tongue in cheek because it's subtle to us but likely a real butt burner for some of you!

Now - about the cornbread - I always hesitate to call anything the "best" because my idea of best may be entirely different from your idea; however, if you're looking for a cornbread studded with pancetta pieces, and moistened with corn kernels and chopped roasted green chiles, then this would be it. Crispy crusted on the outside and incredibly moist and flavorful inside with buttermilk and grated cheese thrown in for good measure, it's enough to give anyone who loves the stuff shivers of ecstasy.

JBug’s Version of Texas Chili

Note - the Red Chile Sauce is not the kind you'd find made by Heinz in a bottle in your market's condiment aisle. It is made from assorted roasted dried chiles that are reconstituted and cooked in stock and/or water. Everyone seems to have their favorite recipe and I'll share mine with you next time I make a pot of it. 

2 pounds beef eye of round or chuck roast cut into 3/4 inch cubes

Salt and coarse ground black pepper

1/3 cup all-purpose flour

3 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons chili powder (I used dried chipotle)

1/4 teaspoon cayenne pepper (optional)

1 quart prepared homemade red chile sauce

1 tablespoon honey

1 tablespoon white vinegar

Salt if needed

Heat a large Dutch oven over medium high heat. Add oil and heat to shimmering. Season beef cubes well with salt and pepper and coat with flour. Brown in batches in hot oil and remove to a bowl. Add onion and garlic to pot and sauté stirring often until onion is softened. Add cumin, chili powder, and cayenne if using and cook stirring constantly for 1 minute. Return meat to the pot and add red chile. Bring meat to a high simmer, then lower heat, cover and cook stirring often until meat is very tender – about 1-1/2 hours. Remove from heat and stir in honey and white vinegar. Taste for seasoning, adding salt as required. Serve with sour cream and cornbread.  Makes 4 large servings.   

Cornbread with Pancetta and Green Chiles (adapted from Bon Appetit)

4 ounces pancetta, diced

2 tablespoons butter

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup grated pepper jack cheese (or cheddar)

1 cup buttermilk

1 large egg

1 small can chopped green chilies

1 cup canned or frozen corn, defrosted

Preheat oven to 400. Brown pancetta in 8 inch cast iron pan. Add butter, and when butter has melted set aside and keep warm. Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda and salt in a medium sized bowl. Fold in grated cheese. In a smaller bowl beat egg and buttermilk together. Add green chilies and corn. Add wet ingredients to dry ingredients, mixing with a fork only until just combined. Pour over hot pancetta and bake for 15 to 20 minutes or until a toothpick comes out clean. Makes 6 to 8 servings. Download Cornbread with Pancetta

A year ago - Pork Medallions with Apples and Cranberry Chutney

Comments

[Lea]

I bet the Big Guy was glad to come home to that bowl of love and goodness! The cornbread looks divine!!!!!!

[June]

Lea - he was a pretty darn happy camper. Funny thing was he ended up being home an hour earlier than I expected him so we ended up waiting on dinner instead of the other way around. LOL