Posted on 10/02/2022 4:08:25 PM PDT by Jamestown1630
I’ve found they freeze perfectly. I always freeze a batch of chili & it tastes the same as the first night.
My husband sadly does not like brussel sprouts. Le sigh....
Thanks; I’ll try it with chili. (Husband won’t eat beans these days, so I always have to think of how things will freeze if I’m the only one eating a dish.)
Looks delicious!
Don’t want to turn this into a chili thread, but I prefer to use dried pinto beans (never kidney beans, and never any kind of canned beans), beef or venison diced to about 1/4” and browned, some tomato sauce (no chunks of tomato for me), and season it as you prefer. I use several different types of chiles until it tastes like what I want. Simmer it for a few hours at least, or use a crockpot.
My mother was from Iowa, and made the very worst chili I have ever been forced to eat. Canned kidney beans, big slimy hunks of stewed tomato, almost without spices, it was truly horrible. I learned to make chili the way I like it as soon as I moved out.
I’m not a fan of kidney beans, either :-)
(And ‘chili thread’ is fine. It’s the perfect dish for the upcoming colder weather in much of the US.)
Anybody have a good cornbread recipe that doesn’t come out dry and crumbly???
Yum!! That recipe is a keeper.
I can eat the entire pan! But always regret it a few hours later. LOL
It was pretty tasty. I didn’t have ancho chili when I made it. I had adobo which is a little different. That was probably the ingredient I felt was missing. It was still super good. I used one can of Rotel tomatoes in ours which I think helped in the long run. We will make this again, but tweak it with ancho the next time. It’s on my grocery list.
We roast Brussels sprouts all the time. Olive oil, salt, and pepper. I don’t parboil them. Maybe they aren’t for everyone, but we love them. Or add a good quality balsamic vinegar to the mix. 375 for 20 or so minutes. Flip halfway through.
I also make a nice veggie chili. We use Quorn soyless meat grounds sometimes in place of ground beef (one daughter can’t have lots of stuff, so this is how we meet her protein needs when she visits). I dice up eggplant (skin removed), zucchini, yellow squash, onions, and diced tomatoes, oh, and chili beans. I use Carroll Shelby’s chili mix. It’s a game changer for that comfort food feeling without weighing you down. Top with shredded cheddar or Colby Jack, and corn bread on the side. Always get compliments whenever and wherever it’s served. Nobody knows there’s no meat in it. Tastes like it does!
You don’t want to add the beans to any chili recipe til the end, or they wind up mush w/ no texture.
Really good cooks should be sanctified.
That looks like a winning recipe!
I use a cheat for my cornbread, Martha White’s Sweet Yellow cornbread & muffin mix. The secret is probably that I use my Grandma’s aluminum pan to bake it in. Preheat the pan with a smidge of cooking spray in it for 4-5 minutes. Then add the mix. If it sizzles when you put it in, you know it’ll come out great. Love that sizzle. It’s just a regular ole old school aluminum 9x9 rectangular pan, but it is a keeper for the cornbread alone. Probably can find one at any thrift store if you don’t own one.
Can’t go wrong with bacon and butter.
I’m glad someone else uses a cornbread cheat! I use jiffy mix & add a pour of canola oil & sugar. I just love the taste of the jiffy mix. I make everything else, so I don’t feel bad : )
The Jiffy cornbread mix is good.
Decades ago I loved the little Jiffy cake mixes, but they are no more.
If you’ve never had the Martha White mix, give it a try. I used to use Jiffy until one time I couldn’t find it, and grabbed the MW. It converted me. I used to use the Jiffy brand religiously, but I have a new friend in this MW sweet yellow mix. Might give it a try sometime.
Like you said, I don’t cheat much, so when I find something that makes my life easier and is so good, I don’t mind.
Lemonade/limeade as in sweetened? Or just the bottle of unsweetened concentrate?
I had heard that roasting brussel sprouts is the way to go for those who haven’t liked them yet, and the recipe I used even had bacon. Nonetheless, still in the don’t like ‘em camp.
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