Filed under: Breads, Food and Recipes, Main Dishes | Tags: chili, cornbread, slow cooker, slow cooker chili, Weight Watchers
Well, it officially snowed here in Memphis. Like officially. In fact, one week later, we still have snow sitting on the ground that has not melted. Here’s a few pictures I took the morning after the fall…
I spent a few days this past weekend going through my huge stack of recipes, reorganizing, sorting, throwing away the bad and keeping the old. I found a lot of recipes that were forgotten and a few that made me wonder why I ever set it back to be made, because after reading it the second go around, it definitely did not sound good.
One of the good recipes that I came across was a recipe for a Slow Cooker Chili. With the snow still sitting heavily on the ground, and temperatures forcasted in the teens, it seemed proper to have this simmering all day. I think the recipe (written on an index card) came from an older issue of Everyday Food from Martha Stewart. I had to modify the ingredients slighty to make it more Weight Watchers friendly and because there were a few ingredients I didn’t have in my pantry.
On the side, a nice cast iron skillet of cornbread. My grandmother would be proud. Hope you all enjoy!
Slow Cooker Chili
Recipe adapted from Everyday Food Magazine and Martha Stewart
8 WW Points Plus a serving, makes 6 large servings total
1 lb of 90/10 ground beef
1 can mild chili beans
1 can cannellini beans
1 can Rotel brand tomatoes, original style
1 can diced tomatoes
1 16 oz jar medium salsa
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 tbsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1. In a large non-stick skillet over medium high heat, brown ground beef. Drain, add to the slow cooker.
2. In the same skillet, saute onions and bell pepper until soft and onions are translucent. Add to slow cooker.
3. Add beans, tomatoes, salsa, and spices to the skillet. Taste, season with salt as necessary. I had to add a couple teaspoons kosher salt. Give the whole big pot a stir. It will appear overly thick, but will thin out as it cooks and the juices mingle together from all the vegetables.
4. Cook on low for 10-12 hours, stirring occasionally. Serve with cornbread (see following recipe).
Cast-Iron Buttermilk Cornbread
Recipe adapted from Weight Watchers New Complete Cookbook, 4th edition
3 WW Points Plus per serving, serves 12
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
4 tsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup, plus 2 tbsp skim milk
1 tsp lemon juice
1 large egg
1. Preheat your oven to 400. Set a 12 inch cast iron skillet over medium-high heat to be heating. Mix milk and lemon juice and set to the side (**hint, the recipe originally calls for low-fat buttermilk, but to decrease the fat further, I substituted skim milk. Also, I never have buttermilk in the fridge. So, to create faux buttermilk, you can always add 1 tsp lemon juice to any milk you have, stir, and allow to sit for about 5 minutes and, voila, buttermilk!)
2. Mix together dry ingredients, whisking to combine. Add milk and egg, and stir just until combined and moistened.
3. Check cast iron skillet to make sure it’s hot. If it is, proceed. If not, wait a couple minutes more.
4. Spray your cast iron skillet with non-stick cooking spray. Pour in cornbread batter and allow to sit in the skillet for 1-2 minutes (This method develops a SUPER crispy crust). Transfer to your pre-heated oven and allow to bake for 20-25 minutes, until cooked through. Allow to cool on a wire rack for 10 minutes. Slice and serve warm, alongside chili.
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