I went to the grocery store on Friday, bought all of the ingredients for the chicken chili in Martha Stewart Living's October issue, and was ready to go! Except when I left the grocery store I realized I'd be categorized as a crazy person for making chili in 80 degree weather. So, I held off and told myself I'd wait for the perfect weather for that nice bowl of soul-soothing chili. I have a reputation to withhold 😉 When I woke up this morning and saw the raw weather, rain, and felt the coolness in the air, I knew chili would be had. And homemade cornbread would obviously be made. Because you can't have one without the other!
For the buttermilk cornbread, here's what you need:
• 2 tablespoons vegetable oil
• 2 ½ cups cornmeal
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 cups buttermilk
• 2 large eggs, lightly beaten
• 2 tablespoons honey
Here's what you do:
• Preheat oven to 400 degrees. Grease an 8-inch-square baking pan with ½ tablespoon of oil.
• In a bowl, whisk cornmeal, salt, baking powder, and baking soda.
• In another bowl, whisk buttermilk with eggs, honey and the remaining 2 tablespoons of oil.
• Stir the buttermilk mixture into the dry ingredients until just blended.
• Pour the batter into the prepared pan and bake until the cornbread is golden brown, about 20 minutes.
Now, for the chicken chili!
Here's what you need (serves 4-6):
• 10 plum tomatoes, halved lengthwise
• 1 jalapeno chile, halved (seeded if you'd like)
• 1 white onion, peeled and halved
• 4 garlic cloves, peeled
• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless, skinless chicken thighs, cut into ½ inch cubes
• ¼ cup chili powder
• salt
• 2 canned chipotle chiles in adobo sauce, finely chopped. I ended up using chopped green chiles since that's all I could find.
• 1 can (15 ounces) kidney beans, drained
Here's what you do:
• Preheat the broiler, with the rack a few inches from the heat source.
• Arrange tomatoes, jalapeno, onion, and garlic, cut sides down, on a rimmed baking sheet. Broil until everything is slightly charred, about 5 minutes.
• Pulse the tomatoes and jaapeno in a blender or food processor until chunky.
• Chop onion and mince the garlic.
• Heat a large skillet over medium-high heat. Add oil. Brown the chicken in a single layer, stir, 5-6 minutes. Transfer to a plate. (I'd never made chili in just a skillet before, I've only made it in a large pot or a crock pot, so this was a first!)
• Reduce the heat to medium. Add onion and garlic to skillet. Cook until golden and a bit soft, about 8 minutes. Add chili powder and 2 teaspoons of salt. Cook, stirring, about 1 minute.
• Stir in chipotles, and add chicken. Raise heat to high.
• Add tomato-jalapeno mixture. Cook, making sure to scrape up the brown bits, about 5 minutes. Stir in stock and let everything simmer for about 20 minutes. Add beans and simmer for an additional 10 minutes.
Serve with any topping your little heart desires. My chili always has rice on the bottom and cheese on the top. And a side of warm cornbread that will always mingle with a bit of butter 🙂
Overall deliciousness. Its meals like this, the ones you eat wearing sweats or wrapped up in a blanket on the couch, that sort of make nasty weather feel alright. 🙂
What's your favorite comfort food?
[Chels]
Michelle says
This chili looks perfect for tonight! I was actually craving soup for lunch today and had a cup of chili and a grilled cheese from Delicato Cafe...I guess great minds think alike!
Andrea says
I guess I must be a crazy person because I made chili and cornbread for dinner yesterday, and it was 111. I was very reluctant, but I had all the stuff for it and couldn't come up with anything else. I really miss nasty weather (in the cold way).
Erica says
mmmmmmm! I love soup or chili- even when its super hot. Totally a great comfort meal. And I like my chili super chunky (like yours) - not runny. Great with a slice or corn bread or tortilla chips. Favorite comfort meal.....hmmm chili just may be mine or stuffed squash
Jessica @ How Sweet It Is says
Comfort food at it's finest!
Lauren at KeepItSweet says
yum! chili and cornbread is one of my favorite emals
Annie says
Oh everything looks delicious! I love chili. Can't wait to try the recipe!
Lauren says
Yay for chili & cornbread! Yours looks great, and is a perfect comfort food :).
LimeyG says
We're thinking alike - I made coq au vin this sweltering Saturday! We saved it until last night, which was perfect, Next time, I'm trying this chili ...
Monique says
its so true! Chili is an ultimate comfort... esp with some corn bread!
I think my go to comfort is probably mac and cheese... and of course, i fancy it up with things like BACON and MUSHROOMS... and fancy truffle cheese (when im feeling rich) lol.
Lizzy says
Wow that chili looks delicious!! Love that you roasted the tomatoes- I usually use canned. Comfort to me is definitely anything that involves bacon AND/OR cheese!
Alicia says
Yum, I've never made chili in a skillet either. And whenever I've made it with chicken its been the creamy white kind. I can't wait to make chili this fall. It's a perfect food for the cooler temps....or the warmer temps....or whenever a craving strikes. 🙂
Bianca @ Confessions of a Chocoholic says
I've never made chicken chili with actual pieces of chicken but this looks absolutely mouth-watering, especially because I love anything with chipotle!
Shannon says
this rainy weather makes me crave food like this!! looks absolutely delicious 🙂
Emily @ The Happy Home says
my love for corn bread knows no bounds. this looks delish!
Beth says
You are not crazy. I made chili last week and it was 97 degrees. Your chili looks awesome and I love the corn bread.
Plan B
susan from food blogga says
My favorite comfort food is Italian-- pizza, eggplant parm, meatball subs. But that buttermilk cornbread is earning some serious points with me!
Heather Pranitis says
It looks delicious and relatively easy to make. I am so glad I was following you on twitter to see this... Thanks, and I will make this soon...still over 100 degrees here.
Daisy says
Looks awesome Chels! I love how excited you were that it was cold and rainy so you could make it. I can't wait to make a batch, though I've never done so with chicken.
DianaHayes says
Any type of stewp will do including chili, but I would just serve it right over the corn bread. Love chicken or turkey chili.
Sara says
Oh no! You didn't put chicken stock on the ingredient list so I got to the point to add the stock and didn't have any!!! Now what?! Leaving everything sitting on the stove to run the the grocery store 🙁
Mariko says
charming! I want a fried green tomato sandwich RIGHT now!
Krissyp says
Looks great. It's never too hot for chili. The cornbread looks wonderful too.