I found this great idea for chili and cornbread on the Stone Gable Blog, and not only thought they were a great idea, I thought the chili recipe looked delicious!
Chili to me, is usually acidic, tomato-y sauce, and spicy. Period. This recipe clearly has the flavors of the peppers, onions and garlic, but it has a sweetness from the ketchup and chili sauce. I tasted it once everything was in the slow cooker and it was delicious before it even cooked together! Sweet and spicy…definitely had your taste buds singing. Delicious.
Then, the thought of the freshly baked cornbread atop this jar of yummy chili, I really couldn’t wait to dig it.
It was beyond delicious. What a great idea…everything in one jar! Perfect for picnics, game time, BBQ’s, tailgating, going to races, or Sunday’s with the family. This is a recipe you’ve gotta try!
- 2 lbs lean ground beef
- 1 large onions, peeled and chopped
- 2 large cloves garlic, minced finely
- 1 large green or red pepper, chopped
- 1 large can of stewed tomatoes
- 1 can Kidney beans or Great Northern beans, rinsed and drained (I combine the two)
- 2/3 – 1 cup of ketchup
- 1/2 -2/3 cups chili sauce
- 2 Tbsp chili powder
- 2 tsp ground cumin
- salt and pepper
- a sprinkle of taco seasonings from a packet
- To make the slow cooker version, brown meat, onions and peppers. Add the ingredients in the slow cooker and cook for 8 hours on low, or 4 hours on high.
- Could also be made the same way on the stovetop.
Take pint size widemouth Ball canning jars, and fill with chili about 1 inch to 1-1/2 inch from the top. Fill with a couple tablespoons of corn bread batter (I filled to the bottom rim of where the cap screws on). The original recipe called for 2 inches from the top. Although I did make exactly as the recipe said, I would adjust the depth of the cornbread to less because I thought I had to go through too much cornbread to get to the yummy chili. Plus it almost seemed that the bottom cornbread where it meets the chili didn’t seem completely cooked, even though the tops were nice and golden. So, for both of those reasons, I would put less cornbread next time.
- 1/2 cup butter, melted
- 2/3 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup white cornmeal
- 1 cup flour
- 1/2 tsp salt
- Preheat oven to 400 degrees. Grease an 8 inch pan.
- In a large bowl, beat eggs and add sugar and combine. Stir in butter.
- Combine buttermilk and baking soda and stir into egg/sugar/butter mixture.
- In a separate bowl combine cornmeal, flour and salt. Add dry ingredients into wet ingredients in thirds.
- Pour batter into pan. Bake for 30-40 minutes until golden and a toothpick comes out clean when tested.
I used a boxed cornbread mix for this recipe. It’s always a quick alternative. I did make the recipe above separately, and it was very delicious. It is entirely up to you, which you use.
I baked the jars in a 375 degree F oven for approx 20 minutes, or until golden brown.