The minute it gets a bit crisp outside, it’s time to break out the chili! But to us, the best time to eat chili isn’t the fall…it’s when the temps are FRIGID. This Perfect Beef Chili is a great way to warm up – Member’s Mark™ Chili Powder adds a bit of heat, so you can go back outside and shovel that driveway!
Looking for some topping ideas for your scrumptious chili? Give some (or all) of these a go!
- Shredded Cheese – Cheddar, Monterey Jack, or a blend for a melty, savory topping.
- Sour Cream – Adds a cool, creamy contrast to the spicy chili.
- Green Onions – Chopped green onions give a fresh, mild onion flavor.
- Cilantro – Chopped cilantro for a fresh, herbaceous touch.
- Diced Onions – Raw or sautéed onions add a bit of crunch and flavor.
- Jalapeños – Sliced fresh or pickled jalapeños for some heat.
- Avocado – Sliced or diced for a creamy, cooling effect.
- Crushed Tortilla Chips – Adds a crunchy texture.
- Hot Sauce – For those who love extra spice, a dash of hot sauce can amp up the heat.
- Lime Wedges – A squeeze of lime juice brightens up the flavors.
- Bacon Bits – Adds a smoky, salty crunch.
- Chives – Similar to green onions but milder and finer.
- Olives – Sliced black or green olives for a salty, briny kick.
We know chili can be pretty filling, but nothing goes better with it than some cornbread! Here’s a simple cornbread recipe, plus some variations!
Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup milk
Instructions:
- Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan.
- Mix dry ingredients: In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder.
- Add wet ingredients: Stir in the vegetable oil, egg, and milk until well combined.
- Pour into pan: Pour the batter into the prepared pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the corn bread cool slightly before cutting into squares and serving.
Savory Add-ins:
- Cheese: Shredded cheddar, Monterey Jack, or Parmesan.
- Jalapeños: Chopped or sliced for a spicy kick.
- Bacon: Cooked and crumbled for a smoky flavor.
- Corn Kernels: Fresh, canned, or frozen for extra texture.
- Green Onions: Chopped for a mild onion flavor.
- Herbs: Fresh or dried like thyme, rosemary, or parsley.
Sweet Add-ins:
- Honey: For a touch of sweetness.
- Cranberries: Dried or fresh for a tart contrast.
- Blueberries: Fresh or frozen for a fruity twist.
- Nuts: Chopped pecans or walnuts for crunch.
- Maple Syrup: A drizzle added to the batter for richness.
You can mix and match these add-ins to create your perfect cornbread variation!
Perfect Beef Chili
The minute it gets a bit crisp outside, it's time to break out the chili! But to us, the best time to eat chili isn't the fall...it's when the temps are FRIGID. This Perfect Beef Chili is a great way to warm up - Member's Mark™ Chili Powder adds a bit of heat, so you can go back outside and shovel that driveway!
Ingredients
- 2 lbs Ground beef
- 1 large Green bell pepper, chopped (about 2 c)
- ¼ cup Member's Mark™ Minced Onion
- 2 tbsp Member’s Mark™ Chili Powder
- 1½ tbsp Member’s Mark™ Ground Cumin
- 1 tbsp Member’s Mark™ Granulated Garlic
- 1½ tsp Member’s Mark™ Ground Cinnamon
- 1 can (28 oz) Crushed tomatoes or tomato sauce
- 1¼ cup Water
- 1 Member's Mark™ Beef Bouillon cube
- 1 can (15 oz) Red kidney beans, rinsed and drained
- 1 can (11 oz) Mexican style corn, drained
Instructions
- Cook ground beef, bell pepper and Member's Mark™ Minced Onion in 5 or 6-quart stockpot until beef is browned.
- Add Member’s Mark™ Chili Powder, Member’s Mark™ Ground Cumin, Member’s Mark™ Granulated Garlic, and Member’s Mark™ Ground Cinnamon and cook 1 minute.
- Add remaining ingredients except beans and corn and bring to a boil. Reduce heat to low and simmer 20 minutes.
- Stir in beans and corn and simmer 5 minutes.
