Roast Beef Chili in Cornbread Bowls

It seems anyone who makes chili has their own particular way of doing so. First off, the meat can be ground or in big chunks and as far as the beans go … most any variety you choose will work. Some like their chili extremely hot with spices and others … well, not so much. Toppings usually consist of a choice of sour cream, cheddar cheese or green onion. The bottom line is to just personalize it to your liking and share your ideas. Recipes are made to be shared. That’s how they improve and change and new ideas are created.

Although cornbread might be considered simple and dated, it is the cornerstone of soul food. I have posted cornbread ideas numerous times over the years. I love it! The smell and taste of fresh cornbread are definitely nostalgic for me.

Today, what started out as just a simple bowl of chili with some warm cornbread became much more. My inspiration started with some left over roast beef which became chili and from there it went to ‘why eat chili out of a regular bowl when you could have it in a cornbread bowl’? I thought it might be a bit tricky to use a quick bread recipe with baking soda and/or baking powder as they are usually quite tender. Yeast-leavened cornbread is more bready and less muffin-like in texture. It has the structure for holding up to chili and isn’t inclined to go to mush.

I will not try and tell you this is one of those meals you can put together in 15 minutes but I did think the end result was worth the effort.

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Roast Beef Chili in Cornbread Bowls
Instructions
Cornbread
  1. In a small bowl, dissolve the yeast in 1/3 cup lukewarm water & mix in 1 tsp sugar. Let mixture sit until foamy & thick about 10 minutes. In a separate bowl combine 2/3 cup sugar, salt, flour & cornmeal; set aside.
  2. When yeast is thick, add oil, eggs & 1/2 cup warm water; mix well with a whisk. Add dry ingredients & with a wooden spoon mix well. On a lightly floured work surface, knead dough until reasonably smooth, adding another tablespoon of flour if necessary.
  3. Grease bowl & place dough in it. Cover with a tea towel & allow to rise for 1 hour. Divide the dough in half & place in greased individual pans. Allow the cornbread to rise for 45 minutes.
  4. Preheat oven to 350 F. Bake for 30-35 minutes or until they test done with a wooden pick. When cornbread has cooled slightly, hollow out center of each & fill with chili. Yield: 2 large 'bowls'.
Roast Beef Chili
  1. In an ovenproof, heavy bottom pot, fry bacon until crisp. Remove bacon from pot & set aside. Saute onions & garlic in bacon drippings until tender-crisp. Add beef broth & simmer for 5 minutes then add the rest of the ingredients except roasted red pepper, bacon & roast beef.
  2. Preheat oven to 325 F. Bring chili to a boil then place in oven for an hour or so. Check on it part way through & stir.
  3. In the final 1/2 hour, add peppers & bacon. In the last 5 or 10 minutes add the cooked roast beef. Serve in cornbread bowls with preferred garnish. Chili yield is about 13 cups .. around 8-10 servings. Any extra, I portioned & froze for another meal.

Ham & Olive Bread with ‘Spanish’ Omelettes

About six years ago, I tasted this popular French cake au jambon et aux olives for the first time.  The word ‘cake’ in France refers to a baked savory cake made with ham, olives and cheese. They are exclusively rectangular in shape and made in a bread pan. The texture is between a bread and a cake, making it it good for picnics, cubed as an appetizer with drinks or served with a soup or salad.

This savory cake/bread has endless possibilities when it comes to ingredients. Apart from the original ham, olives and cheese, you can use cooked chicken, sun-dried tomatoes, zucchini, mushrooms, sweet corn kernels, spinach or really any personal choice you have. Well wrapped, it will keep for a few days in the fridge, reheating it or just enjoying it cold.

In this recipe I used  a mix of black and green olives, ham, bacon and a Gruyere/mozzarella cheese combo. I decided to pair it with a Spanish omelette which complimented the savory bread well. The ‘cake’ I had the opportunity of trying the first time was made by a ‘very’ French lady. It set the bar high for my own to turn out as good. We loved it so I guess this recipe is a ‘keeper’.


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Ham & Olive Bread with Spanish Omelette

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Instructions
Olive Bread
  1. In a skillet, saute finely chopped onion with bacon until slightly cooked. Drain on paper towels to avoid soggy dough. Slice olives & chop parsley & ham.

  2. Preheat oven to 350 F. Butter a 9 X 5-inch loaf pan. In a large bowl, whisk together wine, oil, eggs & salt. In another bowl, sift flour & baking powder. Stir into liquid mixture along with rest of the ingredients. Pour into prepared loaf pan & bake about 1 hour or until bread tests done.

Omelette Topping Sauce
  1. In a saucepan, heat olive oil & saute onion for 3-4 minutes. Add green pepper & garlic; continue to cook another 3-4 minutes. Add tomato sauce, salt & pepper; reduce heat & simmer about 5 minutes. Remove from heat, cover & set aside to keep warm.

Omelettes for Two
  1. Grate cheese; set aside. Slice onions, zucchini & mushrooms, On a medium-hot griddle, saute vegetables just until tender crisp in 1 tsp of butter. Remove to a dish until ready to use. In a small bowl, whisk eggs with salt & pepper. Make 2 circles of beaten eggs on griddle. Top each with 1/2 of refried beans, veggies & grated cheese. Carefully fold each omelette in half enclosing filling; add a tiny bit of water to the griddle (in between the omelettes) & cover with a large lid. When omelettes are cooked remove to serving plates & top with the tomato sauce. Serve with warm olive bread.

Turkey Taco Stuffed Avocados

Using creamy avocados instead of tortilla shells puts a healthy twist on tacos.      Most people think guacamole when they hear the word ‘avocado’. True, guacamole is great but that’s just a mere beginning of their potential. Avocados can stand in for mayo, replace butter in baked goods and even become a creamy base for ice cream or smoothies. Beyond that, you can grill, stuff, batter and fry them or turn them into cake frosting. For many people, avocados make everything they just a bit better.

Avocados are a fruit that ripen off the tree so they are often sold unripe. The tree carries two crops on them at a time, and on average an avocado will stay on the tree for 12-14 months.

This versatile fruit is a true Mexican staple, bringing flair to practically any dish its used in.  If you enjoy tacos and avocados, this is just a great, easy lunch or light supper.

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Turkey Taco Stuffed Avocados
Instructions
  1. In a large skillet, stir-fry ground turkey & onion until turkey is no longer pink. Stir in spices & add refried beans; combine well.
  2. Top each avocado half with a squeeze of lime juice. Divide turkey mixture evenly into each halved avocado. Top with shredded cheese, salsa, sour cream & cilantro (if using).
Recipe Notes