Food Storage Recipes: Homemade Chili and Cornbread

My mom (known as Grandma Lori around here) used to make homemade chili that had lentils in it. I remember always hating chili growing up because of those darn lentils. In fact, I am still working at overcoming my loathing of lentils (see my lentil sprouting post for proof). When I first got married my husband requested that I learn to make a good chili. Well, I definitely didn’t want to ask my mom for HER recipe (sorry Grandma Lori) so I called up my husband’s mom and she gave me her famous “Real Chili Beans” recipe. Needless to say it has become a family favorite.

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So what side dish is a necessity with chili? Cornbread of course! I have always purchased boxes of Jiffy cornbread mixes in the past. But when I got my WonderMill Grain Mill I decided to take a crack at grinding up some popcorn to make fresh ground cornmeal for homemade cornbread. Oh boy, I will NEVER go back to boxed cornbread again. Now that I have you salivating over my family dinner tonight … I have to go ahead and share the recipes with you 🙂

Marilyn’s Real Chili Bean Recipe:

Ingredients:

1 lb. lean hamburger (use canned) 2 tsp. salt
2 c. dried pinto beans ¼ tsp. paprika
8 oz. can tomato sauce 1 ½ tsp. ground cumin
1 lb stewed tomatoes 1 T. oregano
2 T. oil 1 pinch chili pepper flakes
1 onion, chopped (use dehydrated) 3 T. chili powder
1 clove of garlic (finely chopped) 1/8 tsp. cayenne pepper

 
Directions: Soak beans overnight. Drain and cover with fresh water. Bring to a boil and simmer for 2 hours. Drain and add to crock-pot. Sauté the chopped onion and garlic in oil until limp. Stir in all seasonings. Add tomatoes and sauce and simmer for 20 minutes. Brown beef in small fry pan. Drain and add to crock-pot. Add the tomato/seasoning mixture that was simmering plus 5 cups of hot water to crock-pot. Simmer in crock-pot at least 7 hours.

Better Than Jiffy Cornbread Recipe:

Grind: ½ cup of popcorn kernels to make ¾ cup cornmeal
Combine: ¾ c. cornmeal, 1 ¼ c. flour (I used whole wheat), ¼ c. sugar, 2 tsp. baking powder, ½ tsp. salt
Add: 1 c. milk, ¼ c. veg. oil, 1 large egg, beaten; stir until dry ingredients are moist
Bake: At 400 degrees F for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean


  • Wmslulu4

    In your chili it mentions chile sauce. Its not listed as an ingredient. Could you please tell me of I am missing something? Anxious to try your chile

    • i just meant the chili sauce you made with the spices, tomato sauce, and tomatoes (the stuff that was simmering for 20 minutes).  I”ll try to fix the instructions to be clearer.  Sorry!

  • Jennifer

    Thank you for sharing the corn bread recipe on the Web site – I saw that it is mentioned in checklist #20, but I wasn’t able to find it anywhere in the binder. Also looking forward to trying the corn cakes, keep up the great work!

    • Yikes, looks like we somehow left it out. We’ll have to add that in
      on our next binder update. You should try the Buttermilk Cornbread
      recipe we have too. It is to die for. YUM!

  • yummy yum yum. Now I wish I didn't give my wafflemaker to DI 🙁 Will have to go on a campaign to find one again!

  • yummy yum yum. Now I wish I didn't give my wafflemaker to DI 🙁 Will have to go on a campaign to find one again!

  • carpenteranne

    CORN WAFFLES
    2 eggs, beaten
    1 cup milk
    1/4 cup melted butter
    1 1/4 cup cornmeal
    1 cup flour (I use A.P. because I don't have a grinder yet)
    1/4 cup sugar
    2 tsp baking powder
    1/2 tsp salt

    Mix ingrendients together and ladle into a preheated waffle iron. Cook for about 5 minutes. The waffle shape is great to hold little pockets of sweet honey butter.

    HONEY BUTTER
    1 stick of softened butter
    2 TBSP honey

    I first made these because I saw a comercial for something called an 'Xpress cooker. They used it to make corn bread and I thought I could do that with the sandwich maker plates on my waffle iron, but when I went to make it, I forgot to switch from the waffle plates to the sandwich plates. I figured I would give it a try. I like these because they are something I can eat on the go (less crumbly than corn muffins or corn bread).

    Whip in mixer then store in air tight container.

  • Anonymous

    I made corn waffles yesterday…yummy! Instead of baking in the oven I pour the batter into my waffle iron. They freeze well and if you undercook them just a little, you can just pop them out of the freezer into your toaster to reheat. I love them with a little whipped honey butter.

    • Mmm could you send us the recipe for corn waffles? I would love to try them!

      • Anonymous

        CORN WAFFLES
        2 eggs, beaten
        1 cup milk
        1/4 cup melted butter
        1 1/4 cup cornmeal
        1 cup flour (I use A.P. because I don’t have a grinder yet)
        1/4 cup sugar
        2 tsp baking powder
        1/2 tsp salt

        Mix ingrendients together and ladle into a preheated waffle iron. Cook for about 5 minutes. The waffle shape is great to hold little pockets of sweet honey butter.

        HONEY BUTTER
        1 stick of softened butter
        2 TBSP honey

        I first made these because I saw a comercial for something called an ‘Xpress cooker. They used it to make corn bread and I thought I could do that with the sandwich maker plates on my waffle iron, but when I went to make it, I forgot to switch from the waffle plates to the sandwich plates. I figured I would give it a try. I like these because they are something I can eat on the go (less crumbly than corn muffins or corn bread).

        Whip in mixer then store in air tight container.

  • Mmm could you send us the recipe for corn waffles? I would love to try them!

  • carpenteranne

    I made corn waffles yesterday…yummy! Instead of baking in the oven I pour the batter into my waffle iron. They freeze well and if you undercook them just a little, you can just pop them out of the freezer into your toaster to reheat. I love them with a little whipped honey butter.

  • bathmateus

    Thankyou for posting.
    it is realy useful for us.

    <a
    herf=”http://www.bathmateus.com”>Bathmate

  • Mmm I'll have to try it with the brown sugar. And yes any popcorn kernels will work. I used a bag of popcorn from Walmart and it worked just fine!

  • Anonymous

    Try sprinkling brown sugar on top of chili!

    any popcorn kernals will work?

    • Mmm I’ll have to try it with the brown sugar. And yes any popcorn kernels will work. I used a bag of popcorn from Walmart and it worked just fine!

  • jodymccleery

    Try sprinkling brown sugar on top of chili!

    any popcorn kernals will work?

  • Mary R

    This chili is incredible !!! Everyone including my husband loved it !! Thank you, thank you !! I have tried many recipes and they never taste just right . Who would of thought of pinto beans . Please thank your mother-in-law for me !

  • Mary R

    This chili is incredible !!! Everyone including my husband loved it !! Thank you, thank you !! I have tried many recipes and they never taste just right . Who would of thought of pinto beans . Please thank your mother-in-law for me !

  • I found out 2 years ago after undergoing treatment for cancer of the lymphonodes at age 30, that I am now allergic to wheat. I don’t know if you have many readers who are allergic to wheat. Anyway, my dear friend who is gluten intolerant gave me this amazing recipe for wheat free and gluten free cornbread muffins – feel free to share:

    I bought almost everything in the Bob’s Red Mill section in Macey’s grocery store. For an even sweeter muffin use Sweet Rice Flour instead. Sometimes I make it with 1 cup Corn Flour instead of corn meal and corn flour. Since my kids have found out how delicious these are, I have to make a double batch. Enjoy!

    ½ cup melted butter
    2/3 cup sugar
    3 eggs
    1 cup buttermilk
    ½ tsp baking soda
    3 Tbsp honey

    ¼ tsp baking powder
    ½ cup rice flour
    3 Tbsp potato starch
    1 Tbsp tapioca flour
    ½ tsp xznthan gum
    ½ cup corn meal
    ½ cup corn flour
    ½ tsp salt

    Mix butter, sugar, eggs, buttermilk, soda, and honey. Add rest of ingredients. Pour into greased 8×8 pan at 375 and bake for 30 minutes. Bake muffins for 15 minutes or until golden brow. Makes 18 muffins.

  • I found out 2 years ago after undergoing treatment for cancer of the lymphonodes at age 30, that I am now allergic to wheat. I don’t know if you have many readers who are allergic to wheat. Anyway, my dear friend who is gluten intolerant gave me this amazing recipe for wheat free and gluten free cornbread muffins – feel free to share:

    I bought almost everything in the Bob’s Red Mill section in Macey’s grocery store. For an even sweeter muffin use Sweet Rice Flour instead. Sometimes I make it with 1 cup Corn Flour instead of corn meal and corn flour. Since my kids have found out how delicious these are, I have to make a double batch. Enjoy!

    ½ cup melted butter
    2/3 cup sugar
    3 eggs
    1 cup buttermilk
    ½ tsp baking soda
    3 Tbsp honey

    ¼ tsp baking powder
    ½ cup rice flour
    3 Tbsp potato starch
    1 Tbsp tapioca flour
    ½ tsp xznthan gum
    ½ cup corn meal
    ½ cup corn flour
    ½ tsp salt

    Mix butter, sugar, eggs, buttermilk, soda, and honey. Add rest of ingredients. Pour into greased 8×8 pan at 375 and bake for 30 minutes. Bake muffins for 15 minutes or until golden brow. Makes 18 muffins.

  • Grandma Lori

    ok, the lentils were a problem in your childhood. Sorry. The ones I bought at the grain store always had little pebbles mixed in, and no matter how hard I tried to pick through them, you’d get at least one in your tooth.

    I read somewhere that if you ad a TLB. of vinegar to the water you soak your beans in, the gassy affect is reduced. This tip came from aunt Nadine, who had 8 kids. I guess 8 gassy kids in one house was just too much. haha

  • Grandma Lori

    ok, the lentils were a problem in your childhood. Sorry. The ones I bought at the grain store always had little pebbles mixed in, and no matter how hard I tried to pick through them, you’d get at least one in your tooth.

    I read somewhere that if you ad a TLB. of vinegar to the water you soak your beans in, the gassy affect is reduced. This tip came from aunt Nadine, who had 8 kids. I guess 8 gassy kids in one house was just too much. haha

  • Mmm…this looks delicious!! I think i’ll have to make it tomorrow. Thanks for the recipes!

  • Mmm…this looks delicious!! I think i’ll have to make it tomorrow. Thanks for the recipes!

  • Karen

    “Yellow Dent Corn” is what is typically used to make cornmeal (at least in the south). Popcorn doesnt quite taste right, but works. There are 16 ounces in a pound.

  • Karen

    “Yellow Dent Corn” is what is typically used to make cornmeal (at least in the south). Popcorn doesnt quite taste right, but works. There are 16 ounces in a pound.

  • caryn j

    So I totally didn’t know you could make popcorn into cornmeal. It’s amazing what you can learn when you read things like this.

  • caryn j

    So I totally didn’t know you could make popcorn into cornmeal. It’s amazing what you can learn when you read things like this.

  • “1 lb stewed tomatoes”

    are those canned, bottled, or fresh? if cans or bottles, how many? (it is just that if I see “stewed tomatoes,” it is always listed in ounce cans and if I see “pounds” of tomatoes,” it is usually fresh… so help me out here…..)

    • Jodi

      1 lb stewed tomatoes is a 16 oz can of sliced stewed tomatoes. I’ve also used some of my bottled tomatoes before and they work too. It doesn’t need to be a REALLY exact amount.

  • “1 lb stewed tomatoes”

    are those canned, bottled, or fresh? if cans or bottles, how many? (it is just that if I see “stewed tomatoes,” it is always listed in ounce cans and if I see “pounds” of tomatoes,” it is usually fresh… so help me out here…..)

    • Jodi

      1 lb stewed tomatoes is a 16 oz can of sliced stewed tomatoes. I’ve also used some of my bottled tomatoes before and they work too. It doesn’t need to be a REALLY exact amount.

  • I am new here! What a great blog 🙂

  • I am new here! What a great blog 🙂

  • I am supposed to be getting my grinder in the next week. I’m really excited to try it out and will definitely need to make this cornbread. Thanks so much for the recipe!

  • I am supposed to be getting my grinder in the next week. I’m really excited to try it out and will definitely need to make this cornbread. Thanks so much for the recipe!

  • Jamie

    This looks really good. I am going to try it this week. I have 1 question though. I have a magic mill. The old style. It works wonderful. Are you able to grind popcorn kernels in that?

    Thanks

    • Jodi

      I’m not familiar with the magic mill. I know the old “WhisperMill” is able to grind popcorn. I would probably call your manufacturer and find out for sure. You don’t want to risk breaking your grinder!

  • Jamie

    This looks really good. I am going to try it this week. I have 1 question though. I have a magic mill. The old style. It works wonderful. Are you able to grind popcorn kernels in that?

    Thanks

    • Jodi

      I’m not familiar with the magic mill. I know the old “WhisperMill” is able to grind popcorn. I would probably call your manufacturer and find out for sure. You don’t want to risk breaking your grinder!

  • gaby

    thank you for the recipes I been looking for good recipes to do in the slow cooker for general conference and I think I will give these a try!! thanks!!

  • gaby

    thank you for the recipes I been looking for good recipes to do in the slow cooker for general conference and I think I will give these a try!! thanks!!