Chili & Cornbread

Chili & Cornbread by Tiffani Thiessen • Photography by Rebecca Sanabria

Chili & Cornbread by Tiffani Thiessen • Photography by Rebecca Sanabria

Four Bean Turkey Chili

Recipe courtesy of Tiffani Thiessen

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Ingredients

  • 2 1/2 pounds Ground Turkey or Beef
  • 2 cups or 1- 15 ounce can Kidney beans
  • 2 cups or 1- 15 ounce can Black beans
  • 2 cups or 1- 15 ounce can Pinto beans
  • 2 cups or 1- 15 ounce can Garbanzo beans
  • 2 cups or 1- 15 ounce can Tomato Sauce
  • 2- 28 ounce cans Diced Tomatoes
  • 1- 16 ounce can Tomato Paste
  • 2 cups Corn; can or frozen
  • 1 tablespoon Salt
  • 1 tablespoon Pepper
  • 1/2 tablespoon Chili Powder

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Directions

Cook ground turkey or beef in Dutch oven over high flame of campfire until brown. Add your dry ingredients; salt, pepper and chili powder. Then remove oven and place over a lower flame area of fire to simmer. Then add your tomato sauce, tomato paste, can of tomatoes, beans and corn and simmer for about 20-30 mins.

Garnish with:

Sour Cream or Greek yogurt
Cheddar Cheese
Bacon
Yellow or Green onions
Chives
Jalapeños
Fritos
Tortilla Chips

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Chili & Cornbread by Tiffani Thiessen • Photography by Rebecca Sanabria

Campfire Skillet Cornbread

Recipe courtesy of Tiffani Thiessen

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Ingredients1 ½  cups ground cornmeal

  • ½ cup wheat flour
  • ½  cup all-purpose flour
  • ¼  cup granulated sugar
  • 1 ½  tablespoons baking powder
  • 1 ½ teaspoons salt
  • ½ teaspoon baking soda
  • ¼ cup whole milk
  • 1 cup buttermilk
  • 1/3 cup maple syrup
  • 3 eggs, lightly beaten
  • 12 tablespoons unsalted butter[/ezcol_1third] [ezcol_2third_end]

Directions

On fire, place skillet over medium heat and melt butter. Swirl the pan, coating the sides and bottom with the butter. Melt butter till the foam disappears and is a light brown color. Make sure to watch carefully so it will not burn. Pour melted brown butter in a large bowl. Whisk in maple syrup then cold buttermilk and whole milk. When cooled then whisk in eggs. After that add your cornmeal, flours, baking powder, salt and baking soda. Once everything is all whisked together then add mixture back into heated skillet over fire on low flame and cook till the bubbles form. Then with a metal spatula, flip corn bread and continue to cook. I use tin foil as well to keep the heat in as well as the bugs off. Remove cornbread from fire when the batter is firm in the center and the sides are golden brown. You can test cornbread with a wooden toothpick or metal knife. If it comes our clean and dry it’s done. Serve warm with butter.

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Chili & Cornbread by Tiffani Thiessen • Photography by Rebecca Sanabria

Chili & Cornbread by Tiffani Thiessen • Photography by Rebecca Sanabria

Photography by Rebecca Sanabria.

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Shawnna

Oh yummy!! Now this makes me hungry!

Alicia@ Eco Friendly Homemaking

Wow this really looks delicious! Who wouldn’t be a happy camper eating such great looking food as this!

Chrissy

Clearly you appreciate the importance of toppings! Chomping at the bit for fall…

Sandra Hilliard

Looks delish! Interesting your Texas man would let you put beans in chili! We Texans never put beans in chili! Either way, love you, your show and your new website!

Leslie

Great recipes, adapted to cook on my gas grill, tasted great. When will you start your new season of cooking shows on the cooking channel?

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