got it today, just in time...will be using here 
contest BEGIN! Chili and Cornbread Throwdown
- Thread starter The Hot Pepper
- Start date
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I've got major gas range envy today ...
Oh hell yes Phil...
EDIT: Very fitting that this is my 1,000th post. I sideways ballsack you THPeoples. <3
EDIT: Very fitting that this is my 1,000th post. I sideways ballsack you THPeoples. <3
Here we go.
Phil's Corn Bowl Chili
The Chili:
2 lbs ground sirloin.
6 cloves garlic
6 tbsp flour
4 tbsp chili powder
4 tbsp paprika
2 tbsp cumin
1 large onion
2 tomatoes, pureed
1 can black beans
2 large jalapenos, halved, cleaned of seeds, and sliced
2 ripe Fresno peppers (I think) halved and sliced
Brown the ground meat, add the veggies, and simmer
Add the flour, chili powder, and cumin, and stir to incorporate
Let cook for approx 15 mins, then add water to thin and cook down
Salt and pepper to taste once the consistency is where you want it.
The cornbread bowl:
1 cup all purpose flour
1 cup corn meal
2/3 cup white sugar
1 egg, beaten
1 cup milk
1 tsp salt
3 1/2 tsp baking powder
1/3 cup veggie oil.
1 can whole kernel corn
1 cup shredded cheese of your choice. I used American.
I chopped pepper of your choice.
Combine all dry ingredients, then mix in milk, egg, corn, cheese, peppers, and oil.
Fill tortilla mold halfway, then place a second tortilla mold on top. Fill second tortilla mold with water to weigh it down and push it into the batter until the batter reaches the top of the bottom mold.
Place the bowl arrangement in the oven @ 400 degrees and bake for 15 minutes. Remove the bowls from the oven, scoop the water from the top mold, then remove the top mold. Place the corn bread bowl back in the oven and bake for an additional 15 to 20 minutes until golden brown.
Once the cornbread is cooked, remove the mold from the oven and let cool for 10 to 15 minutes. CAREFULLY remove the cornbread bowl from the mold and plate it.
Fill it with your chili goodness, top it as you see fit, then go to town!
Phil's Corn Bowl Chili
The Chili:
2 lbs ground sirloin.
6 cloves garlic
6 tbsp flour
4 tbsp chili powder
4 tbsp paprika
2 tbsp cumin
1 large onion
2 tomatoes, pureed
1 can black beans
2 large jalapenos, halved, cleaned of seeds, and sliced
2 ripe Fresno peppers (I think) halved and sliced
Brown the ground meat, add the veggies, and simmer
Add the flour, chili powder, and cumin, and stir to incorporate
Let cook for approx 15 mins, then add water to thin and cook down
Salt and pepper to taste once the consistency is where you want it.
The cornbread bowl:
1 cup all purpose flour
1 cup corn meal
2/3 cup white sugar
1 egg, beaten
1 cup milk
1 tsp salt
3 1/2 tsp baking powder
1/3 cup veggie oil.
1 can whole kernel corn
1 cup shredded cheese of your choice. I used American.
I chopped pepper of your choice.
Combine all dry ingredients, then mix in milk, egg, corn, cheese, peppers, and oil.
Fill tortilla mold halfway, then place a second tortilla mold on top. Fill second tortilla mold with water to weigh it down and push it into the batter until the batter reaches the top of the bottom mold.
Place the bowl arrangement in the oven @ 400 degrees and bake for 15 minutes. Remove the bowls from the oven, scoop the water from the top mold, then remove the top mold. Place the corn bread bowl back in the oven and bake for an additional 15 to 20 minutes until golden brown.
Once the cornbread is cooked, remove the mold from the oven and let cool for 10 to 15 minutes. CAREFULLY remove the cornbread bowl from the mold and plate it.
Fill it with your chili goodness, top it as you see fit, then go to town!
Phil said:Here we go.
Phil's Corn Bowl Chili
The Chili:
2 lbs ground sirloin.
6 cloves garlic
6 tbsp flour
4 tbsp chili powder
4 tbsp paprika
2 tbsp cumin
1 large onion
2 tomatoes, pureed
1 can black beans
2 large jalapenos, halved, cleaned of seeds, and sliced
2 ripe Fresno peppers (I think) halved and sliced
Brown the ground meat, add the veggies, and simmer
Add the flour, chili powder, and cumin, and stir to incorporate
Let cook for approx 15 mins, then add water to thin and cook down
Salt and pepper to taste once the consistency is where you want it.
The cornbread bowl:
1 cup all purpose flour
1 cup corn meal
2/3 cup white sugar
1 egg, beaten
1 cup milk
1 tsp salt
3 1/2 tsp baking powder
1/3 cup veggie oil.
1 can whole kernel corn
1 cup shredded cheese of your choice. I used American.
I chopped pepper of your choice.
Combine all dry ingredients, then mix in milk, egg, corn, cheese, peppers, and oil.
Fill tortilla mold halfway, then place a second tortilla mold on top. Fill second tortilla mold with water to weigh it down and push it into the batter until the batter reaches the top of the bottom mold.
Place the bowl arrangement in the oven @ 400 degrees and bake for 15 minutes. Remove the bowls from the oven, scoop the water from the top mold, then remove the top mold. Place the corn bread bowl back in the oven and bake for an additional 15 to 20 minutes until golden brown.
Once the cornbread is cooked, remove the mold from the oven and let cool for 10 to 15 minutes. CAREFULLY remove the cornbread bowl from the mold and plate it.
Fill it with your chili goodness, top it as you see fit, then go to town!
Bam! That's exactly what i'm talkin about. Chili cornbread bowl for the win! lol Great looking stuff guys. Making me so hungry.
One problem with this pic. the seond jar is NOT filled with beer! Dang it.
How do you take chili and corn bread and make it not look like runny spag bog with beans and corn cake? hmmmm.
Loving that bowl, Phil ... dayum!
Hmmmm ...
PS - Pretty sure we're outclassed/outgunned on this one
First part of one ingredient....
http://dadcooksdinner.com/2013/02/rotisserie-spareribs-with-garlic.html/
Galetian Churrasco? Checks the "New Toy" box, and ...
Dad's Cook Dinner ... sounds like you all day, LOL.
Hmmmm ...
PS - Pretty sure we're outclassed/outgunned on this one
First part of one ingredient....
http://dadcooksdinner.com/2013/02/rotisserie-spareribs-with-garlic.html/
Galetian Churrasco? Checks the "New Toy" box, and ...
Dad's Cook Dinner ... sounds like you all day, LOL.
Damn dude stole my blog idea for new sitegrantmichaels said:Loving that bowl, Phil ... dayum!
Hmmmm ...
PS - Pretty sure we're outclassed/outgunned on this one
http://dadcooksdinner.com/2013/02/rotisserie-spareribs-with-garlic.html/
Galetian Churrasco? Checks the "New Toy" box, and ...
Dad's Cook Dinner ... sounds like you all day, LOL.
Guess it will need to be called hunter/dad/surfer/photographer cooks everyday. Some of my stuff:
That will be for amatriciana chili:
Guanciale, borlotti beans, onion, sharp cheddar cheese, dried piri piri, a random fresh annuum, homegrown tomatoes a pezzettoni. Probably some white wine and evo.
That's it. No more spices, there's already too much (onion is not part of amatriciana, but here will be good). Guanciale itself is very black pepper spiced and it's so badass that would be a crime to adulterate its taste.
Then comes the cornbread.
I took the idea to use whole flour instead of oil... I've tried this on pizza and it works, and really well. Basically this is a modified pizza dough recipe (and a really good one):
300g cold water
250g manitoba flour
150g corn flour
50g whole wheat flour
8g salt
1g sugar
3g fresh beer yeast.
In a bowl put 200g of water and the corn flour, mix with a fork or a spoon a bit then leave it for 5 minutes.
In another bowl add 100g of water whole wheat, sugar and yeast. Use a minipimer to mix til bubbles are shown. Add this to the bowl with corn flour, minipime again, leave it rest for 5 minutes.
Then add manitoba flour mixing with a fork or spoon. Near the end add salt. No need to knead or mix too much.
Wait 1 hour.
Fold it 4 times each 15 mins.
Here my result:
I liked the consistency.
For rising... I've chosen to let it ripe in a 17°C for 20 hours room since i didn't knew about corn and whole wheat for sure doesn't help...
Maybe even too much, but seems fine.
Now it's rising a second time before cooking, i'll wait 2 to 4 hours.
That for risotto ai peperoni (veggie):
(assuming this)
Some red rice called andel abang... They say it tastes of corn. Some yellow and red bell pepper, random annuum, an onion.
Probably i'll add parsley, use white wine, superhot powder (i'm thinking at douglah), butter...
For this a more standard cornbread.
That will be for amatriciana chili:
Guanciale, borlotti beans, onion, sharp cheddar cheese, dried piri piri, a random fresh annuum, homegrown tomatoes a pezzettoni. Probably some white wine and evo.
That's it. No more spices, there's already too much (onion is not part of amatriciana, but here will be good). Guanciale itself is very black pepper spiced and it's so badass that would be a crime to adulterate its taste.
Then comes the cornbread.
I took the idea to use whole flour instead of oil... I've tried this on pizza and it works, and really well. Basically this is a modified pizza dough recipe (and a really good one):
300g cold water
250g manitoba flour
150g corn flour
50g whole wheat flour
8g salt
1g sugar
3g fresh beer yeast.
In a bowl put 200g of water and the corn flour, mix with a fork or a spoon a bit then leave it for 5 minutes.
In another bowl add 100g of water whole wheat, sugar and yeast. Use a minipimer to mix til bubbles are shown. Add this to the bowl with corn flour, minipime again, leave it rest for 5 minutes.
Then add manitoba flour mixing with a fork or spoon. Near the end add salt. No need to knead or mix too much.
Wait 1 hour.
Fold it 4 times each 15 mins.
Here my result:
I liked the consistency.
For rising... I've chosen to let it ripe in a 17°C for 20 hours room since i didn't knew about corn and whole wheat for sure doesn't help...
Maybe even too much, but seems fine.
Now it's rising a second time before cooking, i'll wait 2 to 4 hours.
That for risotto ai peperoni (veggie):
(assuming this)
Some red rice called andel abang... They say it tastes of corn. Some yellow and red bell pepper, random annuum, an onion.
Probably i'll add parsley, use white wine, superhot powder (i'm thinking at douglah), butter...
For this a more standard cornbread.
A few more of the items in the mix....
Some progress,
Oh it smells so good!
breakfast is almost done.....THATS RIGHT BREAKFAST!
Manzano, bells and jalapenos...about to begin.
Smothered, Covered and Topped.....LETS EAT!!
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