Redemption Hill Church
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Lent Recipe: Chili Bowl with Cornbread

Hardy comfort food that can be customized to your liking. It might be best to for one or two CG members to make the chili ahead of time. Everyone else can bring their favorite sides and toppings.

Chili Bowl with Cornbread

Feeds 8-10

Chili Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 pounds ground beef
5 tbsp chili powder
1 tbsp ground cumin
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 28-ounce can crushed tomatoes
1 carton of beef or chicken broth
1 6-ounce can tomato paste
1 15-ounce can prepared chili beans

Optional Chili Sides and Toppings:
cornbread
nachos
cheese
sour cream
chives and/or scallions
jalapenos

Directions:
Saute onions and garlic in a large Dutch oven over medium-high heat until translucent. Add the ground beef and cook until brown. Add in your spices (chili powder, cumin, basil, oregano, and thyme) and cook for 2 min. Stir in the tomatoes, broth and tomato paste and bring to a boil. Reduce heat and let simmer for at least 1 hour to thicken the chili (the longer the better!). Stir occasionally and season with salt and pepper. Can be prepared up to 3 days ahead of time!

Photos by Rachel Lyn Photography
Styling by Rowena Day