How To Make Chili | Beef Chili w/ Cornbread Muffins #MrMakeIthappen #Chili
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My Favorite Season is Fall.. and Chili has a lot to do with it lol. There's nothing better on a cold day than a nice bowl of Chili with some homemade Cornbread - it just warms your soul! Meet me in the kitchen and let's #MakeItHappen
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Shopping List:
2 lbs Ground Beef 85/15
1 tbsp garlic paste
1 diced onion
2 diced jalapenos or fresno
1 diced bell pepper
4-6 oz black beans
15 oz red kidney beans
4-6 oz light chili beans
smoked paprika, ancho chile powder, chipotle chile powder, cinnamon, cumin - to taste
cinnamon sugar
cayenne pepper
salt, pepper, garlic, onion powder
1 tbsp better than bouillon beef base
2 tbsps tomato paste
2 tsps worcestershire sauce
1 tbsp hot sauce
1-2 cans of tomato sauce (depending on desired thickness) 15 oz cans
8 oz beer or chicken stock
Cornbread Muffins:
1 cup all purpose flour
1 cup yellow cornmeal
2 eggs
1/4 cup honey
1 cup whole milk
1/2 cup white sugar
pinch salt
1 tbsp baking powder
1/2 stick melted butter
Chili Cornbread Recipe - Chili Cornbread Casserole
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Ingredients
for the chili:
1 lb lean ground beef
2 Tbsp of cooking oil (corn, canola or vegetable oil)
1 medium yellow onion, diced
1 small bell pepper, diced
2 cloves of garlic, minced
3 Tbsp tomato paste
1 tsp of salt, or to taste
black pepper, to taste
1 Tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 14 oz can crushed tomatoes
1 cup of beef broth
1 15 oz can of bean of choice, drained
for the cornbread
1 cup yellow cornmeal
1 cup all purpose flour
1 Tbsp baking powder
1/2 tsp of salt
1/3 cup white sugar
2 eggs
1-1/2 cups of milk
8 Tbsp of butter, melted
Instructions:
1. Preheat the oven to 375 F
2. In a 10 inch cast iron skillet or an ovenproof pan with high sides, heat the oil over medium-high heat. Add onion and pepper and sauté for 3 minutes or until veggies are softened. Add ground beef, breaking up the meat with a wooden spoon stirring until the meat is brown, about 5-8 minutes.
3. Drain off any excess fat if needed. Stir in the garlic and cook or about 1 minute. Stir in tomato paste and mix until well blended. Stir in chili powder, cumin, garlic powder, onion powder, salt, pepper and dried oregano. Add crushed tomatoes, beef broth and beans, and mix everything well. Lower heat to medium and simmer for 10 minutes.
4. In the meantime, make the cornbread. In a medium sized bowl, add cornmeal, flour, salt, baking powder and sugar, whisk together. Whisk in the eggs, flour and melted butter. Do not over-mix.
NOTE: You can use store bought cornbread mix instead and follow the package instructions.
5. Pour the cornbread batter over the chili and bake for 35 to 40 minutes.
NOTE: You can transfer the chili to a baking dish instead of baking it in the skillet
6. Remove from the oven once is baked, allow to to sit for 10 minutes in the counter before serving.
My Crispy Beef Stir Fry That Actually Stays Crispy
Ingredients -
Beef Marinade -
300g (10.5oz) - Rump or Scotch Fillet Steak, Thinly Sliced
1 Tbsp (20ml) - Low Sodium Soy Sauce
Ground White Pepper To Taste
3/4 tsp (3.5g) - Bi-Carb Soda (Bicarbonate of Soda)
1 Cup (100g) - Corn Flour, To Coat
Sweet Chilli Sauce -
2 Tbsp (40ml) - Low Sodium Soy Sauce
1/4 Cup (90g) - Sweet Chilli Sauce
1 1/2 Tbsp (30g) - Tomato Ketchup
1 Tbsp (20ml) - Rice Wine Vinegar
2 tsp (10ml) - Sesame Oil
2 - Garlic Cloves, Minced
Ground White Pepper To Taste
Vegetables -
1 Tbsp (20ml) - Peanut Oil
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
3 - Large Spring Onions (Scallions), Thinly Sliced, Green Stem Used For Garnish
1 Tbsp (10g) - Sesame Seeds, Toasted
Method -
Place a pan over medium-high heat. Add the sesame seeds and toast for 1 1/2 -2 minutes or until lightly golden. Remove and place in a bowl.
Add the thinly sliced steak, soy sauce, pepper to taste, and bi-carb soda in a bowl. Mix well and set aside for 20 minutes.
In a separate bowl for the sauce, add the soy sauce, sweet chilli sauce, tomato sauce, rice wine vinegar, garlic and ground white pepper to taste. Mix well and set aside.
Pour the sunflower oil into a large pan, pot or wok and heat over high to 190.c - 375.f
Add the corn flour to a mixing bowl, and coat the beef all over in batches. Shake off any ex cess flour and fry in the hot oil for 2 -3 minutes or until crispy and golden. Remove, drain and repeat with the remaining batch.
Place a pan, pot or wok over high heat, add a splash of the frying oil, add in the brown (yellow) onion and bell pepper (capsicum), and stir fry for 3 minutes or until golden softened. Add in the root ends of the spring onion (scallion) and fry for a further 1 minute. Add the sauce mixture and crispy beef and toss until coated all over. Remove from stovetop.
Serve with rice, noodles or on its own. Garnish with the green stem spring onion (scallion), toasted sesame seeds and chilli. Dig in.
#shorts #stirfry #beefstirfry
FAMOUS HOMEMADE CHILI AND CORNBREAD RECIPE | Beef Chili Recipe
Hello & Welcome❣️In today’s recipe we’ll be showing you how to make my famous chili and cornbread. This will be the 1st released recipe as I have a few other combinations that differ in flavor for both the chili and cornbread. Don’t forget to tag us when you make this recipe. Thank you for joining us today! Lots of love Stephanie, and Cloud ????
❤️If you are looking for a recipe. Search on YouTube “Views on the road _______“ and finish with the recipe you are looking for. If you don’t see it, make a request in the comment section and we will gladly upload the recipe for you.
Another recipe you'll love is a pot of Birria Chili -
Chili
Slow cook on low for 8 hours or on HIGH for 4 hours
Ingredients
2 tbsp of pork fat (lard)
2 pounds of ground beef (80/20)
1 8oz pack chorizo
6 to 8 strips of cooked bacon
2 Anaheim peppers
1 Poblano pepper
1 can of chopped tomatoes
1 fresh tomato
1 white onion
1 can tomato sauce (8 oz)
1 can pinto beans 15.5 oz (fresh for best flavor)
3 garlic cloves
2 bay leaves
4 Tbsp Chili powder
1 1/2 Tbsp Mexican oregano
1 Tbsp sugar (read suggestion below)
1 Tbsp ground cumin
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 Tbsp paprika
1 1/2 Tbsp chicken bouillon (adjust to taste)
1 tsp black pepper
1 tsp dry cilantro
1 tsp Worcestershire sauce
2 Chiltepines (optional)
Adjust salt to taste
1 Tbsp Maseca (fresh for best flavor) + 2 Tbsp water
Toppings- cheese, onions, cilantro, sour cream, and lime
Corn Bread
Bake for 35 to 40 minutes at 390 degrees (F)
Ingredients
4 cups yellow cornmeal or 4 1/2 boxes of jiffy corn muffin mix
2 1/2 cups milk
1 1/2 cups Mexican cheese blend
3/4 cup Mexican sour cream or Daisy sour cream
3 Eggs
2 cans of green chili
1 cup melted salted butter
1/2 cup Ap Flour
3 Tbsp sugar
3 Tbsp chipotle adobo sauce (add chipotle for extra spice)
1 Tbsp baking powder
1/4 tsp salt (if you like salty add 1 tsp)
Optional nacho jalapeños
*this is not a crumble cornbread. If you want my recipe for crumbly sweet cornbread let me know in the comments : )
Tip‼️
Please preheat your oven
Start with 1 to 2 tablespoons of sugar. I find that using 3 tbsp is best, I know many of you are watching your sugars and for the best flavor I say go with 3 Tbsp
Omit Chiltepines if you don’t want spice
1/2 cup butter if cheese is high in fat
????Popular recipes you’ll enjoy
How to make authentic pinto beans/ refried beans-
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STUFFED MEXICAN CORNBREAD: QUICK WEEKNIGHT DINNER
As always, I over purchased in food preparation for Thanksgiving. With the leftover boxes of Jiffy cornbread mix I decided to make some stuffed mexican cornbread. This uses mostly pantry staples and things you probably already have in your kitchen.
This took longer in the oven this time than it usually does. I'm not sure if it is because I doubled it or if my oven is going out, but this usually only takes about 18-20 minutes, so watch your time. Toss in some extra jalapenos to pretty it up and add a little bite.
Ingredients: (this serves a lot!)
1 medium onion
1 bell pepper chopped
1 lb ground beef or ground pork
4 boxes of Jiffy Cornbread, made per directions
1 pkt taco seasoning mix
1/2 can black beans drained, rinsed
1/2 can corn drained
1 can rotel, undrained (can use diced tomatoes if you dont want spice)
couple cups fresh spinach
2 cups cheese for cornbread, plus a little for sprinkling on top
No Beans Allowed | Texas Red Chili
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Texas Red Chili
INGREDIENTS
2 lbs chuck roast
2 tbsp canola oil
1 large onion, diced
2 stalks celery, diced
1 poblano pepper, diced
2 heads of garlic, chopped
28 oz. crushed tomatoes
32 oz. chicken stock
2 oz. peaty scotch (Ardbeg, Lagavulin, etc.)
2 tbsp dark chili powder
2 tbsp cumin
2 tsp chipotle chili powder
1 tsp paprika
1 tsp ancho chili powder
1/2 tsp cayenne powder
30-45 mL cornmeal
2 tbsp dried oregano, crushed
DIRECTIONS
Heat the oil in the Dutch oven until just smoking. Add the chuck roast. Sear for 3 minutes on all sides. Remove the roast to a cutting board and set aside.
Add the onion, poblano, and celery to the Dutch oven and cook until sweated, about 8 minutes. Then add the garlic and cook until fragrant, about 1 minute. Add the seasonings and sauté for one minute to bloom the spices.
Add the scotch and cook until it has evaporated, about 30 seconds. Add the chicken stock and tomatoes. Bring the pot up to a simmer over medium heat.
Chop the beef into 1-inch cubes. Add to the pot. Bring everything to a boil, then reduce heat to a bare simmer.
Cover and simmer for 2 hours, stirring every 15 minutes.
With one hour left in the simmer, sprinkle in the cornmeal one tablespoon at a time, stirring to combine each addition. Dust the entire top of the stew as you sprinkle, to avoid clumps. The cornmeal will thicken the chili but needs time to cook down or the final dish will be gritty. Do not cover the chili after the addition of the cornmeal; allow the simmer to reduce liquid. Continue stirring every fifteen minutes, taking special care to scrape up the bottom as the cornmeal can burn.
On the final stir, mix in the oregano.
Serve hot with rice, corn bread, or home made bread.
00:00 - Intro
02:26 - Prep
03:48 - Cooking
08:05 - Tasting
09:38 - Credits