From DN Recipes by David Nagy · Food & Beverage

Chili shopping list

Published

4 pounds cubed stew beef 
4 onions (sweet or vidalia)
4 cloves garlic
Chives
Cilantro
Limes
4 cups (30 ounces) chopped tomatoes
2 6-ounce cans tomato paste
Beef broth
2 cup (10 ounces) diced fresh green bell pepper
4 tablespoons dried cilantro (optional, but good)
4 teaspoons chili powder 
2 to 4 teaspoons ground cumin
4 to 4 1/2 teaspoons salt, to taste
Up to 4 tablespoons sugar, to taste, optional; cuts the acidity of the tomatoes
1/2 to 1 TSP ground chipotle chili pepper, cayenne pepper, or dashes hot sauce, optional
2 tablespoon cornmeal
2 cans (30 ounces) kidney beans, black beans, or black bean salsa
Sour cream
Cheddar cheese

Cornbread mix or DOUBLE:
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt, to taste
  • 1 1/4 cups milk
  • 1/2 cup unsalted butter, melted and cooled*
  • 1 large egg
  • *For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.
  • Muffin tin papers