Cornbread and Chili Warm Up Suppers
Culinary Diversity
Traditional foods like cornbread and chili are good examples of how diverse a single dish can be and how passionate we are about our favorites. There are countless ways to make both chili and cornbread, and any variation can stir up heated controversy. Cornbread lovers have very strong opinions about white vs. yellow corn meal, the merits of sugar in the cornbread, and whether it has to be cooked in a cast iron skillet. On the other hand, "chiliheads" can argue endlessly about the type of meat, variety of beans or combination of seasonings that make the best chili.
American Roots
Interestingly, both chili and cornbread are truly American dishes. We all know the story of corn and other native foods saving the Pilgrims during those first cold winters in the New World. Throughout our history, corn has been an American staple. And in the South, cornbread recipes are cherished family heirlooms from humble hoecakes to the ethereal corn meal soufflé called spoonbread.
Maybe not so well known is that chile peppers also are native to the Americas. There is some evidence that Mexicans cooked beef with chiles, but most food historians agree that the dish we know as chili or chili con carne is American, probably originating in the Southwest. San Antonio has a long history of making stew with meat and chile peppers from as early as the 1600's. However, it was the unveiling of Texas chili at the 1893 Columbian Exposition in Chicago and the introduction of a commercial chili powder in 1896 that eventually made chili a national favorite.
A Few Suggestions for Great Chili
There are almost as many versions of chili as there are chili cooks; however, aficionados do agree on a few things.
- Chili powder: Most chili powder is a combination of dried chiles, cumin, oregano and garlic, but brands can differ greatly in heat and flavor. Experts advise using a good quality chili powder and trying several until you find one that suits you.
- Beans: Purists insist on cooking dried beans to put in their chili – whether they use pintos, navy, black, kidney or small red. For most of us, good canned beans will be fine. Do drain and rinse before adding to your chili.
- Meat: Competitive chili cooks almost all use beef roast (some variety of chuck or tri-tip) diced into about 3/8-inch cubes, however a good quality ground beef (coarse ground, if available) is perfectly acceptable. Chili may also be made with pork loin, chicken, pork sausage, venison or with no meat at all.
Cornbread and Chili
Chili is delicious served with wedges of crisp cornbread or corn muffins, but for a change you can make Country-Style Chili Con Cornbread. It is a traditional chili, made with ground beef and sausage, with crisp cheesy cornbread baked right on top.
For a quick and easy supper, Jalapeno Cornbread Shortcake with Black Bean Chili can be ready in less than 30 minutes. The cornbread is made with a convenient cornbread mix and the tasty chili is quick to make with ground beef seasoned with salsa, chili powder and cumin. White Chicken Chili with Cheddar Hush Puppy Crust is a completely different take on chili – made with chicken and cannellini (white kidney) beans. It is gently seasoned with green chiles and lime juice, then topped with Cheddar cornbread.
And don't forget extra cheese, salsa, onion, sour cream, avocado and/or cilantro to top it all off.