The temperatures have dropped in Florida. Love the change as we’ve had a very hot, humid summer. It was 39 degrees on the pool deck last week (one rare day). Yikes! That is very cold for this time of year, and in Florida to boot.
Since we’re experiencing such chilly weather Dan and I decided we’d enjoy some chili to warm the soul, and belly too. I started looking for recipes and then thought, “wait, I have my own recipe, I use it.” This recipe was published in the 1988 USBI Cookbook, which I, of course have a copy of.
This chili takes about 8-10 hours in the slow cooker (quicker if on stove top) and, oh my does the house smell delicious while it’s getting happy. The aroma of chili, garlic, bacon, and fresh ingredients is making my mouth salivate as I write this post.
Can’t remember where I originally found this Texican Chili recipe, but it’s been a favorite of our over 30 years. Sorry I don’t have a photo of the finish product. It was so good we ate before I could get a photo!
A delicious chili using bacon and beef along with fresh ingredients.
6 strips bacon, diced
2 lbs. boneless beef round, ut into 1/2 inch cubes
1 cup onion, chopped (I prefer Vidalia onion, but yellow is good too)
1/2 cup finely chopped green pepper (I omit this ingredient completely, but use if you like)
1/2 cup finely chopped celery
3 cloves garlic, minced
1 (15 oz) can red kidney beans
1 (15 oz) can cannelli beans (or bean of choice)
1 (15 oz) can pinto beans (or bean of choice)
1 (28 oz) can tomatoes (diced, crushed, or stewed)
1 (8 oz) can tomato sauce
1/2 cup thinly sliced carrots
2 Tablespoons chili powder (or more to taste)
1 bay leaf
1 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon fresh ground pepper
For Range Top cooking: Fry bacon in 4-quart Dutch oven over medium high heat until crisp. Remove bacon and drain. Brown half of the beef cubes in pan drippings, about 5 minutes or until browned. Remoe beef as it browns. Repeat with remaining beef, removing when browned. Saute onion, green pepper (if used), celery and garlic in pan drippings 5 minutes or until tender. Stir in remaining ingredients, including browned beef and bacon. Bring to a boil, then reduce heat to low. Cover and simmer 1 hour or until beef is tender.
Slow Cooker version: 10 – 12 hours. Fry bacon and brown beef as directed above. Combine beef, bacon and remaining ingredients in a slow cooker. Cover and cook on low setting 10 to 12 hours, 6 to 8 on high.
Now know that one CANNOT have chili without cornbread. Just isn’t chili without cornbread, good southern cornbread that is. My version is from an old Southern Accent cookbook I’ve had for years. It is one of the, if not the best, cornbread I have ever tasted. I also use this recipe for my Thanksgiving cornbread dressing. Delicious. Instead of using bacon drippings as in the original recipe, I now use organic coconut oil (my favorite here). This one small change turned great cornbread into fabulous yummy cornbread. I left the recipe below as is, but if you must, give this coconut oil replacement a go…you’ll be happy you did, and it’s much healthier. (Yes, I know the chili has bacon, and beef too so it’s not as healthy for some of you, but for today, we’re eating it.)
A fresh, light, Italian-inspired pasta recipe perfect for a late summer dinner.
4 Tbsp. bacon drippings (I use coconut oil)
1 1/2 cups white cornmeal
3 Tbsp. flour
1 tsp. salt
1 tsp. soda
2 cups fresh buttermilk
Preheat oven to 450 degrees. Melt bacon drippings in a 9-inch iron skillet by placing the skilling in the oven while it’s preheating or until very hot. During this time, sift dry ingredients into bowl. Add buttermilk and egg; beat until batter is smooth. Add one-half of drippings to batter and stir well. Pour batter into skillet and bake at 450 degrees for 20-25 minutes.
Remove from oven an enjoy!