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Recipe: World’s Best Chili and Corn Muffins!!

18 Mar

Recipe

Well… We certainly don’t have very much longer to enjoy the type of recipe that I am posting today… Summer Chili is a completely different dish, made for lavishing toasted buns and hot dogs with a dose of extra decadence… This chili recipe is one that IS a meal.  I’d suggest making it within the next couple weeks, perhaps on one of the rainy days of spring and I promise you won’t be disappointed!

I came across this recipe while on a trip with my hubby to Washington D.C. last fall, and I was simply DYING for a bowl of authentic “East Coast Chili” … Since I hadn’t been to the East Coast as an adult, I really don’t have any idea what this means… and I’m pretty sure Boston might be better known for it’s chili than is THE DISTRICT… but none-the-less this produces a seriously easy and delicious bowl of pure yummy-ness! Some of the ingredients took me a bit of looking to find, but I am not entirely sure why since now I see them everywhere… with the exception of the “Dark Chili Powder”… this needs to be bought in more of a specialty shop like Draeger’s or maybe even Whole Foods (where I live).

I do suggest that you serve this with a corn muffin (I crumble mine inside but my hubby prefers his on the side 🙂 ).  I’m not sure if that’s how they do it on the East Coast (in Texas they serve chili with rice too! Yum!), but it’s how we do it in this house and it brings the bowl of chili from fabulous to… well, no words, but grunts of pure satisfaction :). I am including both of these recipes, which I have tried several times but have not improved upon since there was just no need… Although a can of fiesta corn and a dollop of jalapeno jam may not be the worst idea I ever came up with when adjusting the corn muffin recipe… but you know what they say “Why mess with perfection?!”

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Old Ebbitt Grill Chili

(Serves Six to Eight)
Sweet and slightly hot, this saloon-style chili with beans has been a staple on Clyde’s menu for thirty years. Liz Taylor would order it by the gallon and have it shipped to her house! Since we no longer offer our chili in the can at Britches clothing store, it’s only fair that we give you the recipe that has been top secret for many years.

(This was taken from the website which is included in the “Old Ebbitt Grill Chili” link 🙂

1 tbsp vegetable oil
1 lb. pound small diced onion
1 tbsp minced fresh garlic
1 1/2 lbs ground beef
1 25-ounce can chili beans
1 12-ounce jar chili sauce (This is in the tomato sauces section at my Safeway)
2 tbsp light chili powder
1/4 cup dark chili powder*
2 tblsp Worcestershire sauce (clearly a secret ingredient)

1. In a heavy bottomed pot, saute the onion and garlic in the vegetable oil until golden brown.
2. Add the beef to the onions and cook until it is about medium-rare. Do not stir the beef around too much – you want to have some large clumps of beef in the finished chili.
3. Add the rest of the ingredients and stir until it is just blended. (It may seem like a lot of powder but that’s why they call it chili!)
4. Cook the chili over medium heat for about 10 minutes, just until the meat is fully cooked. Don’t overcook it!

Serve the Clyde’s chili with ice cold beer and condiments like shredded sharp cheddar cheese, sour cream and minced onions.

toppings

I’ve used scallions several times, but there is something about the bite of a white onion that lends itself so nicely here. Medium cheddar and a dollop of light sour cream! MMMMM!

*The light chili powders have more of the hot seeds or flakes ground with the pods. By using more of the dark powder our chili is a little sweeter. If you can’t find light chili powder, just using a little bit extra of the dark powder will taste great.

Barefoot Contessa’s Corn Muffin Recipe:

Corn Muffins (Makes 12 Muffins)

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Preheat the oven to 350 degrees.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

The Bowl of Chili Baby! Soooo good!

The Bowl of Chili Baby! Soooo good! Of course you could use ground turkey, but beef is better here!

3 Responses to “Recipe: World’s Best Chili and Corn Muffins!!”

  1. Nancy Tran March 19, 2013 at 11:39 AM #

    Looks awesome! Can’t wait to make some!

  2. annabellepetriella January 7, 2015 at 6:29 PM #

    Clyde’s chili is my favorite of all time and I’m dying to try the recipe! What exactly are chili beans? Is this just a fancy word for a mix of beans (or just kidney beans), or is that a special thing with some type of sauce…?

    • pahay1 January 7, 2015 at 6:48 PM #

      Hi there! Actually, they are a type of beans you can actually buy at the grocery store. I thought the same thing!! I couldn’t say exactly what’s in them, but I suspect ‘Thr secret’s in the sauce’ 😉

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