Now, there are those who will swear by chili and fritos. Really? For me, chili is not a dip equivalent to salsa. It's like a soup and should be served with bread.
The great thing about cornbread is that it can be served in a variety of different ways. I call this "corn bread crumbies" and I love it because it mixes into the chili so easily.
For the chili itself I used Elly's chili recipe which is fantastic. Granted, I adapted it a bit to clean out the pantry so I used pork instead of beef, white kidney beans instead of red, and whatever tomatoes I had on hand. But I kept the spices the same and this was by far the hottest chili I've ever made. Which I love!
1 medium onion, chopped
1/2 cup chicken stock
1/4 cup heavy cream
5 cups crumbled corn bread
1/4 Tbsp sage
salt and pepper
1) melt butter in skillet over medium heat.
2) Reduce heat to low; slowly cook onions until softened and browned, about 1 hour.
3) Whisk together stock, cream and egg.
4) Heat oven to 350.
5) In large bowl, toss together cornbread, sage, and onions. Stir in liquid and toss.
6) Season with salt and pepper.
7) Lightly spray large baking dish with nonstick vegetable spray. Add cornbread mixture.
8) Bake uncovered for 30 minutes.
Makes 6 servings.
Each serving has:
|Total Fat||8.3 g|
|Total Carbohydrate||12.4 g|
|Dietary Fiber||1.0 g|