I’ve had these two recipes waiting in the wings for a while. Now that it’s colder up in the Northern Hemisphere, maybe some of you will be into making chili and cornbread. It is the first day of summer, here in Australia. That shows you how long I’ve been holding on to these recipes! I guess I got a little distracted, posting other things. I kept having people ask for other recipes, so I pushed these back until now. For those of you who live in the Southern Hemisphere, don’t worry! I will post something more summery soon!
Onto the chili and cornbread muffins… Whenever the temperatures start dropping, I start craving my favourite cold-weather foods, like this chicken and chorizo chili. My partner and I have been huge fans of this recipe ever since we first spied it in a one pot cookbook, several years ago. It is such a simple, hearty recipe, and it is packed full of flavour. The chorizo gives this chili such intense flavour. Then there’s the bacon. But let’s not stop there. We also have the red onion, both cooked and raw, adding a punch of flavour. Of course, there are beans. I like to use two kinds of beans, just to have more colour in the bowl, but you could use whatever beans you like in your chili. Sometimes, I also throw in a splash of dry red wine, like shiraz. That’s optional, too. This chili recipe is so damn good. Once you try it, you will totally understand why I make this chili a few times every winter.
I felt like I had to include my favourite cornbread muffin recipe, along with the chili recipe, because I usually serve them together. The jalapeño cornbread muffins and the chicken and chorizo chili truly are a match made in heaven.
After having tried several cornbread muffin recipes, this recipe is the one I have been happiest with. I love the flavour of the jalapeño with the sweetness of the cornbread. Feel free to leave it out, if jalapeño isn’t your thing. The recipe is still equally delicious. The cornbread turns out to be really moist and tasty. They’re even good the next day, which is not often the case, I have found, with many other cornbread muffins. That’s especially awesome because the chili is so delicious the second day. You really need to save some muffins, to go with it.
Chicken and Chorizo Chili
This is such a simple, hearty recipe, and it is packed full of flavour. The chorizo gives this chili such intense flavour. Then you've got more flavour from the bacon, chicken, beans, and seasoning elements. It is a perfect recipe for the colder months.
This recipe was adapted from the Food Lovers One Pot cookbook from TransAtlantic press.
- 2 chicken breasts
- 4 slices of bacon (short rashers)
- 3 chorizo sausages, casings removed
- 1 can pinto or black beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 2 red onions
- 3-4 garlic cloves, minced
- 1 Tbsp olive oil
- 1 Tbsp good-quality tomato paste
- 1 ¾ cups/ 400 ml beef stock/ broth
- A dash of dry red wine, like Shiraz (optional)
- 1 Tbsp mild/ sweet paprika
- Salt and pepper, to taste
- 2-3 dashes chili powder or cayenne pepper
- 1-2 dashes dry oregano
- 4 dollops of sour cream, to serve
- Drain and rinse beans. Dice red onions. Mince garlic.
- Dice bacon. Cut chicken into small bite-size pieces. Tear chorizo into bite-size pieces.
- Heat olive oil in a large pot over medium heat. Add half the onion to the pot. Cover and cook onion until translucent and caramelized.
- Add chicken, bacon, and chorizo to the pot. Turn heat up to medium-high and cook, stirring frequently, until meats are cooked through.
- Add garlic and tomato paste, stirring to coat the meat mixture.
- Whisk paprika, chili powder, and oregano into beef stock/ broth. Stir beef stock/ broth into the pot.
- Add beans. Reduce heat to medium and simmer for 20-30 minutes, stirring occasionally. Season to taste with salt and pepper (and more chili powder or cayenne pepper, if you like).
- To serve, spoon chili into bowls. Top each bowl with a dollop of sour cream, then scatter a bit of the raw red onion on top. Add a dash of oregano.
Jalapeño Cornbread Muffins
These are the most delicious cornbread muffins you can imagine. I love the flavour of the jalapeño with the sweetness of the cornbread. They are equally delicious without the chilis.
This recipe was adapted from Sally’s Baking Addiction.
- 1 cup (120g) cornmeal/ fine polenta
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda/ bi-carb soda
- 1/8 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 2 Tablespoons (30ml) canola or olive oil
- 1/3 cup (67g) packed light brown sugar
- 2 Tablespoons (30ml) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1-3 jalapeño chilis or green chilis, deseeded and finely diced (or leave the seeds in, if you like things spicy)
- Preheat oven to 425°F/ 220°C. Prepare a muffin pan with paper liners or spray with non-stick spray. Set pan aside.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. There should be no lumps from the brown sugar. Whisk in egg until combined. Whisk in the buttermilk.
- Pour the wet ingredients into the dry ingredients, and whisk until combined. Gently fold in jalapeño or green chilis. You need to be gentle, to avoid overmixing.
- Spoon batter into muffin liners, filling nearly to the top. Bake for 5 minutes 425°F/ 220°C. Then reduce heat to 350°F/ 180°C and continue baking for another 15-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. They need to bake until the center is cooked through. Use a toothpick to test for doneness. When the toothpick comes out clean, except for a few crumbs, the muffins should be done baking.
- Remove muffins from oven and allow to cool in the pan for 5-10 minutes.
- Serve muffins with butter and/ or honey (or anything else you like). Store leftovers in an airtight container at room temperature for up to 1 week.
Tips and notes:
- Muffins may be frozen for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave, if desired.
- For less sweet cornbread, reduce brown sugar to 1/4 cup. You can use dark brown sugar, instead, for a slightly stronger molasses taste.
- In case you’re wondering about the temperature change: The initial high temperature will quickly lift the muffin tops. Then, the centers will bake during the lower temperature baking time.
- This recipe yields around 30 mini cornbread muffins. Bake at 350°F/ 175°C for around 10 minutes.
These recipes were created by Kim Sequoia for a delicious moment.
All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.
If you would like to use my recipes on your own site, please re-write them in your own words and link back to my original post.