East Coast Chili con Carne and Easy Scallion Corn Bread

Ask Chef Phyllis:

I don’t like the kind of chili that restaurants make out West, with pinto beans. I’m looking for a recipe with red kidney beans that my mom used to make on the stovetop. Can you help?
—Mike Corbin, Sante Fe, NM

Oh, yes, I remember a huge pot of chili con carne with dark red kidney beans—and we always made corn bread to go with it. This serves 6 to 8 good appetites. If you’ve been looking for chili with flavor that jumps right out of the bowl, this is the one. It’s also perfect for a Super Bowl party! Speaking of which, Happy Super Bowl! Go Broncos!

East Coast Chili con Carne

Ingredients
Serves 6 to 8
¼ cup olive oil
2 tablespoons butter
2 large onions, diced (about 2½ cups)
3 to 4 cloves garlic, minced
2½ pounds coarsely ground chuck (we use 85% lean, grass-fed beef)
1 (6 oz) can organic tomato paste
2 (15 oz) cans fire-roasted diced tomatoes
2 (15 oz) cans red kidney beans, rinsed and drained
1 teaspoon each of oregano, thyme, cumin, red pepper flakes, and dried parsley
2 teaspoons sea salt and ground black pepper to taste
1 tablespoon chili powder (hot or mild)
1 tablespoon Worcestershire sauce

Garnishes
Sliced scallions
Sharp cheddar cheese, finely grated
Sour cream

Method

  1. In a large, heavy-bottomed pot, melt olive oil and butter over medium heat. Add onions and cook until transparent, about 5 minutes. Add the garlic and cook 1 minute more.
  2. Add the coarsely ground chuck, breaking it up with a wooden spoon until lightly browned. Add the tomato paste, and stir until aromatic, about 2 minutes. Add remaining ingredients and mix well. Lower the heat, cover pot, and cook for 30 minutes or until the mixture is thick and well blended. If the chili isn’t thick enough, uncover, raise the heat to medium, and cook for an additional 10 minutes. Adjust seasonings before serving.
  3. Garnish with grated cheddar, sliced scallions, and a dollop of sour cream if desired. We served this dish with Easy Scallion Corn Bread (recipe follows) and Pickled Jalapeño Butter (4 diced pickled jalapeños added to ½ cup soft butter).

Corn Bread in a Dish

Easy Scallion Corn Bread

Ingredients
Makes about 8 muffins or a single 8-inch round pan of corn bread
¾ cup organic cornmeal
1¼ cup organic white whole wheat flour (we use King Arthur)*
2 teaspoons baking powder
½ teaspoon sea salt
1 large egg
1 cup milk
¼ cup bacon drippings, lard, or melted butter
2 tablespoons honey
¼ cup sliced scallions

*White Whole Wheat flour is milled from a variety of hard winter-white wheat. It has the same nutrient value as whole-wheat flour but is milder, sweeter, and lighter in color than flour from hard red wheat.

Method

  1. Preheat oven to 400 degrees. Generously grease muffin tin or pan.
  2. In a medium bowl, blend all the dry ingredients. Add wet ingredients and stir until just moist. Fold in scallions. Do not overbeat.
  3. Pour or spoon into prepared muffin tin or pan. Bake muffins for 20 minutes or 8-inch pan of cornbread for about 25 minutes.

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AUTHOR’S NOTE

To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical-  and hormone-free meat
·wild-caught fish
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·sea salt
·raw and/or cultured milk and cream products

Photos from iStock/JoeGough (chili) and anandaBGD (corn bread)

Phyllis Quinn

Phyllis Quinn is a chef, food writer, and founder of Udderly Cultured, a class that teaches how to make homemade fresh mozzarella, butter, yogurt, cottage cheese, and other cultured products. Private lessons are available. For a reservation, call Phyllis at 970-221-5556 or email her at [email protected] Rediscover nearly lost cooking methods and get one-of-a-kind recipes in her books The Slow Cook Gourmet and Udderly Cultured: The Art of Milk Fermentation.

Products by Phyllis Quinn

Related Topics

healthy recipes | whole food nutrition | whole food recipes

11 thoughts on “East Coast Chili con Carne and Easy Scallion Corn Bread

  1. Christopher Williams says:

    As a soldier stationed in Germany I often saw rolled beef with a slice of pickel in a brown gravy. Rolladen I think. I really liked it and have been looking for a good recipe.

  2. Antoinette says:

    I have been looking many days on the Internet for a Chili recipe that I needed for our Super Bowl Party, but most important, all the ingredients were right here in my kitchen. Well my dear, you have saved my day as I made your delicious Chili today–had some for our dinner and saved the rest for tomorrow’s party. I made it with the mild Chili powder and that gave it just the right kick. It was simply delicious to say the least. The best Chili we ever had. I am sure this Chili will be a big hit with my entire family and friends. I will try the Corn Bread at another time. I am wondering if this recipe can be done in a Slow Cooker?

  3. Phyllis says:

    Dear Christopher,
    Indeed, you often saw Rouladen– this rolled beef German specialty is second only to Sauerbraten in popularity. There will be an e-book available soon, featuring a recipe for Swabian style Rouladen for the Slow cooker. Easy to make and a fun way for men to get involved in the kitchen.
    Thank you for your comment.

  4. Phyllis says:

    Dear Antoinette,
    Oh yes…
    This recipe is easily adapted for the slow cooker. My only recommendation is to stir often while adding all the ingredients in the order given and cook on the LOW setting for 4 hours. Make sure your slow cooker is 4 quart size or larger.
    Thank you for your wonderful comments, I am so glad you enjoyed this recipe.

  5. Phyllis says:

    Hi there my Billy,
    That’s funny that you ask…the first time the muffin tops got so big was an accident. I probably answered the phone after pouring the corn bread batter into the muffin tin. They sat there and didn’t get baked for about 10 to 15 minutes. The next time the muffins went in on time…right after pouring…and no peeks, just flat tops. So I tried it again…letting the filled uncooked corn batter sit awhile…at least 10 minutes before baking. That’s what does it.
    Thanks for asking, Love, Mom

  6. Maureen Sovern says:

    Both my husband and daughter have Celiac Disease. The chili will fit right in with their diet. I’m going to try to adapt the corn bread recipe using gluten free all purpose flour…I hope it works! 😀 Thanks!

  7. Antoinette says:

    Thanks Phyllis for your speedy reply as I will be making your Chili more often in my slow cooker. I am always looking for recipes to make my life simple as my day is very busy. The slow cooker lets me do other things I love such as sewing. Looking forward to more of your recipes in the near future. Have a great day.

  8. Phyllis says:

    Hello Maureen, Thanks for your comment…
    Here’s a good substitute for the 2 cups of flour in the SCALLION CORN MUFFIN recipe:
    Mix the below amounts of rice flour, potato starch flour and the tapioca flour together and follow the rest of the recipe as listed.
    1 1/2 cups rice flour
    1/3 cup potato starch flour
    1/8 cup + 1 tablespoon tapioca

    I have had great results with these amounts. But you might adjust the amounts a little for your taste. Good Luck

  9. Phyllis says:

    Sorry Maureen,
    Here is the correction–
    That should read 1/8 cup + 1 Tablespoon Tapioca flour.
    Please check out my Valentine’s Day post.. the ‘Decadent’ Chocolate Flour less Cake…
    Thank you, Phyllis

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