Chili Archives - Pennywise Cook

My Momma’s Chili

The day has finally come when I get to share with you one of my favorite recipes of all time. Now that it’s getting chillier outside, it’s time to make up a big pot of chili! I look forward to this part of the year practically all year long.

This my friends, is my momma’s chili recipe. She’s been making it for us since I can remember and it’s the best that I’ve ever eaten. It could be that I’m biased because, well, it is my momma’s. But I’m going to say that this isn’t the case because I’ve tried a lot of chili in my time. I even had the opportunity to go to Cincinnati recently and try the “world famous” Skyline Chili. It was just ok to me. I don’t really understand the hype behind it to be honest.

Maybe I’m just a southern gal, but I like my chili to be extra chunky. It’s got to be hearty and fill me up and keep me warm. After all, what’s the point in eating chili otherwise?

I asked you guys on the Pennywise Cook Facebook Community recently if you enjoy your chili with corn chips or cornbread. I guess I should’ve included crackers because many of you said that’s what you eat yours with.

I have grown up eating chili with corn chips. I just couldn’t imagine eating chili any other way. They are like peanut butter and jelly to me. However, it was pointed out that this is almost more like a Frito Pie rather than chili. So if you prefer, eat your chili with whatever you’d like. Cornbread, crackers, corn chips, or nothing at all!

No matter what you eat your chili with, I highly recommend this recipe if you’re going to make chili. It’s full of flavor and perfect for a weekday or weekend meal. Plus a pot of this stuff will last you all week! That’s one of my favorite things about making up a big pot. We’ll have lunches covered for days. And because it’s so good, you won’t hardly get tired of eating it.

This is a crockpot-friendly meal, but I can assure you that it comes together rather quickly. The key is to brown your ground beef along with the onion, green pepper, and garlic. This saves so much time. Then it’s just a matter of heating everything else through.

You may never make another chili recipe again…

My Momma’s Chili

Recipe Type: Main Dish

Author: Pennywise Cook’s Momma!

This chili recipe is hearty and filling and may be the last chili recipe you ever make!

Ingredients

1 lb Lean Ground Beef
1 Onion, Chopped
1 Green Pepper, Chopped
3 tsp Minced Garlic
28 oz Can Diced Tomatoes (undrained)
6 oz Can Tomato Paste
3 cans water
15 oz Can Light Kidney Beans (drained)
15.5 oz Can Pinto Beans (drained)
3 Tbsp Chili Powder
1 Tsp Salt
1/4 Tsp Pepper
1/2 Tsp Garlic Powder
1 Tsp Cumin
Dash salt and pepper

Instructions

In a large pot or dutch oven, brown ground beef along with onion, green pepper and garlic. Add salt and pepper to taste. Drain if needed.
Stir in diced tomatoes, tomato paste, 3 tomato paste cans of water, kidney beans, pinto beans. Heat oven medium high for about 10 minutes.
Stir in chili powder, salt, pepper, garlic powder, and cumin. Stir well and bring to a boil. Lower heat and simmer for about 5-10 minutes or until heated through.

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Chili Cheese Pizza

October 31, 2012 by amy 4 Comments

If any of you, or those that you know, are being affected by Sandy, we are praying for you. I hope that you are safe. This is some crazy storm.

When it comes to chili, there are those that eat their chili with cornbread and there are those that eat theirs with corn chips. This might just spark a controversy. It’s hard to get someone to cross the line between chips and bread when they have been eating their chili this way for years.

And then of course there are those who theirs with saltines or perhaps the Ohioans who eat theirs oven spaghetti. However you do prefer to eat your chili, I want to suggest that you try this awesome and SIMPLE recipe for Chili Cheese Pizza.

You may just have to convert to be a corn bread eater to enjoy this pizza. But I promise you, you won’t miss those corn chips.

This recipe starts by mixing up a very simple cornbread dough that will be the crust of the pizza.

Roll it out and onto a pizza pan. The key to keeping all of the chili inside the pizza is to make ridges around the edges. Just take your fingers and squish up a ridge that goes all the way around.

Once the crust bakes up, you’ll have a small ridge around the edges that will hopefully do it’s job and keep the yummy chili inside the pizza. This isn’t like a gigantic loaf of corn bread. It’s much flatter than cornbread and makes the perfect pizza crust.

Whipping up the chili part is really simple as well. When I first read over this recipe, I didn’t get the impression that this was going to be chili. The recipe seemed to go a different direction. But once I made it and tasted, it’s just a very simple chili recipe. It includes taco sauce which I’ve never put in my chili, but turned out pretty good.

Place all of that incredibly tasty chili over your homemade pizza crust.

It’s already looking like heaven on a pizza pan…

Cover that chili with mounds of cheese. No, NOW it’s looking like heaven on a pizza pan…

Oh. Em. Gee. When it comes out of the oven, it is nothing short of an amazing site. You’ve got your corn bread, chili, and cheese all in one place. No spoon needed! Just the two utensils that God blessed us with…your hands!

You may eventually need a fork to capture those pesky beans that try to get away from ya. But this pizza can mostly be eaten just like a regular pizza. And it is oh so tasty!

Oh yes, and P.S.-

Recipe from Butter Busters Cookbook.

Chili Cheese Pizza

Recipe Type: Main Dish

Author: Butter Busters Cookbook (1994)

No need for a spoon, this Chili Cheese Pizza has it all in one piece of pizza!

Ingredients

1 cup + 1 tbsp Cornmeal
1 and 1/2 c. Flour
1 tbsp Baking Powder
1/2 tsp Salt
3/4 c. Milk
1/4 c. Melted Butter (light)
1 (12 oz) jar Taco Sauce
1 can (15.5 oz) Milk Mexican Style Chili Beans (undrained)
1/2 lb Ground Turkey
1 can (4 oz) Green Chilies (drained)
2 c. Reduced-Fat Shredded Cheddar Cheese

Instructions

Preheat oven to 450°. Spray a 14″ pizza pan with non-stick cooking spray. Sprinkle the 1 tbsp of cornmeal all over the pizza pan. Combine 1/2 c. cornmeal, flour, baking powder, and salt in a medium bowl. Add the milk and melted butter. With a fork, stir until the mixture starts to form a ball. Remove the dough from the bowl and press into pizza pan. Shape the edges to form a ridge around the outside. Bake for 15 minutes.
Meanwhile, cook the ground turkey in a microwave for 5 minutes on high. Take out and stir. Cover and cook for 1-3 minutes more. Drain off any excess fat. In a bowl, combine turkey, beans, green chilies, and taco sauce. Pour mixture over the cooked crust. Sprinkle the cheese over the entire pizza.
Bake for 10 minutes or until the cheese is melted.
Slice and serve!

Notes

The recipe calls for the ground turkey to be cooked in the microwave, but feel free to brown it in a skillet if you prefer. You could even do this step ahead of time to save time.

My Momma’s Chili

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Chili Cheese Pizza

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