Hello and happy November!
I can’t believe how short and yet how long October has felt.
Our baby boy was born on October 6, two days after his due date, and Ben and I have been settling into our new roles as parents. I can’t even believe it, but Kai will be one month old on Sunday!
One month in, I realize that I was soooo naive in what I thought I could accomplish during maternity leave.
I thought my house would be spic and span.
I thought I would develop some sort of new hobby or take up running again or learn how to play an instrument.
I thought I would have all the time in the world for testing out new recipes for this blog.
One month in, these ambitions seem almost comical.
My house? Not so spic and span. I have been lucky if I can throw some laundry on to wash.
Hobbies? HAH. Does endless hours of sudoku played on my iPhone while feeding Kai count?
And testing out recipes for this blog…not so much.
I never in my wildest dreams imagined that one little person could require so much attention and energy! (It’s SO completely worth it by the way ).
This recipe I am posting today? This was actually made in the week before Kai’s birth, when I was going so absolutely nuts waiting for him to get here.
I am a pretty big chili fan.
I love how many different varieties there are; vegetarian, bean, no bean, verde, chipotle, white, the possibilities are endless.
This chili is different from any other chili I’ve ever made. It has just a little something special about it. My secret? Guinness beer and a hint of cinnamon. These two additions give a whole new depth of flavor.
And then, because no chili is complete without cornbread, I found a recipe for a cornbread crust, turning these guys into pot pies.
Serving it as a pot pie is a fun way to enjoy this chili, although the chili is great on it’s own as well. I’m currently wishing it had made it’s way into our freezer so I could re-heat it for dinner tonight, but somehow there were no left-overs :(.
- 800g ground beef (extra lean)
- 2 onions (small, chopped)
- 8 cloves garlic (minced)
- 2 carrots (sliced)
- 2 celery ribs (sliced)
- 1 green pepper (diced)
- 1 can of corn (drained)
- 1 can tomato sauce (280mL)
- 28fl oz diced tomatoes
- 19fl oz kidney beans (drained)
- 5.5fl oz tomato paste
- ⅛ cup chili powder
- 3 teaspoons cumin
- 1 teaspoon ground cinnamon
- 1 can Guinness (440mL)
- 2 cups stock (chicken OK)
- 4 tablespoons sriracha hot sauce
- 1 teaspoon salt (to taste)
- ¾ cups all purpose flour
- ¾ cups cornmeal
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- ¾ cups milk
- 1 egg
- 2 tablespoons canola oil
- cheese (shredded, to taste)
- sour cream (to taste)
- Brown ground beef in a large saucepan over medium heat. Drain beef on a paper towel-lined plate and set aside.
- Add onions to pot and cook until translucent, 5 or so minutes. Add garlic and cook for a minute.
- Add all remaining ingredients and return beef to pot and stir to combine.
- Bring to a boil, reduce heat, and simmer, uncovered for 30 minutes, until chili reduces and desired consistency is achieved.
- Pre heat oven to 400 F. Combine flour, cornmeal, baking powder, sugar and salt in a medium bowl. Add milk, egg and oil, and mix with a wooden spoon until well combined.
- Spoon 1½ cups of chili into oven proof bowls (I use my 600mL corningware dishes). Spoon ¼ cup of the cornmeal crust batter over top. You can use a spatula to spread it over the chili evenly. Bake at 400 F for 20-25 minutes, until crust is lightly golden brown.
- Allow to cool for 10 minutes before serving with a dollop of sour cream and a sprinkling of shredded cheese.
Cornbread crust adapted from Oprah