Carries's Chili and Cornbread

I love Chili and Cornbread on a cold night. I have been working on a recipe and I thought I would share it with all of you. Enjoy!

 

 

Carrie's Chili

 

Ingredients:

• Olive Oil
• 1 large Onion (diced)
• 4 Garlic cloves (minced)
• 1 pound Ground Beef
• 3 links Sausage (casing removed) *Optional
• 2 tablespoons Chili Powder
• 2 tablespoons toasted Fennel Seeds
• 2 tablespoons ground Cumin
• 1 tablespoon dried Oregano
• 1 teaspoon seasoning Salt
• 1 ½-2 teaspoons Red Chili Flakes
• 1 ½-2 teaspoons Cinnamon
• 1 teaspoon Paprika
• 1 teaspoon Onion Powder
• 3 tablespoons Flour
• 6 ounces mild Lager Beer
• 1 15-ounce can White Beans (rinsed and drained)
• 1 15-ounce can Kidney Beans (rinsed and drained)
• 1 15-ounce can Black  Beans (rinsed and drained)
• 1 15-ounce can Tomatoes chopped (I used the ones with garlic)
• 2 Jalapenos (finely chopped and muddled with salt)
• 4-5 cups Homemade Chicken Stock
• Kosher Salt
• Honey Corn Bread to serve
• Sour Cream for garnish
• Shredded cheese for garnish

Directions:

1. In a Dutch oven, heat the oil over medium-high heat. Add the ground beef and sausage and season with salt. Cook until the edges of the beef are brown, about 7 to 8 minutes. 
2. Add the onions  along with another pinch of salt and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute. 
3. Add the dried spices and cook until very fragrant, 3 to 4 minutes, and add the flour and stir for 30 seconds. Deglaze with the lager, scraping up brown bits form the bottom of the pot and cook until reduced by half, about 5 minutes.
4. Add the beans, jalapenos, tomatoes, and most of the chicken stock, reserving about 1 cup of stock. Bring to boil, reduce to simmer, and stir frequently. Cook over medium low heat for about an hour.
5. Add a little more of the reserved chicken stock if needed to thin. Cook for another 10 minutes, taste/adjust seasonings. Garnish bowls of chili with sour cream and cheese and serve with cornbread.
   
   

Jalapeno and Cheese Cornbread:

For the Cornbread I used boxed cornbread mix (followed directions) and I added 1/4 Cup of Chopped Jalapenos and 1/2 cup of shredded cheese to the mix. Cook as directed on the box.

Carmel Crunch Apple Pie

We love the Carmel Apple Pie for Apple Hill. I was determined to make sure that was similar. Here is what I came out with. It is a combination of several different recipes that I had found on allrecipes.com

Carmel Crunch Apple Pie

For the Crumble:

1 cup rolled oats
1/2 cup brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans (almonds, walnuts or no nuts would work)
1/4 teaspoon ground cinnamon
1/4 cup butter, cubed

For the Pie:

1 (9 inch) single pie crust
6 apples - peeled, cored, and thinly sliced ( I used granny smith, if smaller apples you want enough to fill your pie pan)
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 cup caramel sauce (I just used the sundae jar topping one)

Directions:

Preheat an oven to 350 degrees F (175 degrees C).

To make the topping, combine the oats, 1/2 cup brown sugar, 1/4 cup flour, slivered almonds, and 1/4 teaspoon cinnamon. Cut in the butter until the mixture resembles coarse crumbs; set aside.

Roll out the pie dough into a circle and transfer it to a 9-inch pie plate. Trim the pastry and crimp the edge.

Toss the apples with the lemon juice in a bowl to prevent browning.

Combine the 1 tablespoon flour, 1/2 cup brown sugar, 1 teaspoon of vanilla and 2 teaspoons cinnamon; toss with the apples to coat.

Drizzle 1/4 cup of caramel sauce over the bottom of the pie shell. Add the spiced apple mixture; drizzle with remaining 1/4 cup of caramel sauce.

Sprinkle the crumble topping evenly over the apples.

Bake the pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is browned.