Thursday, April 2, 2009

Not So Verde Beef & Bean Chile Verde with Golden Sweet Cornbread

I got this recipe from a magazine, Eating Well, I think. I edited it a bit to remove and replace things our family doesn't like. This is what we ended up with:

Not So Verde Beef & Bean Chile Verde

1/2 lb. lean ground beef
1 onion, chopped
6 cloved garlic, chopped
(1 tablespoon chili powder - oops, somehow we missed this, and it was still really spicy without it)
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper, or to taste
1 jar taco sauce (originally this called for green salsa or enchilada sauce)
1/4 cup water
1 15-ounce can kidney beans, rinsed well

Cook beef and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in sauce and water; bring to a simmer. Reduce heat to medium-low, stir in beans, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Garnish with cilantro and serve with cornbread.

Golden Sweet Cornbread

This is ridiculously awesome cornbread, so sweet and so addicting. I found this recipe on

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees F. Spray or lightly grease a 12-muffin pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

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