Monday, September 14, 2009

South of the Border Chili w/ Jalapeno Cornbread

It was a rainy weekend in Cajun Country and I was in the mood to cook. With guests over to watch the Saints game, on Sunday, I cooked one of my favorite tailgating recipes. This spicy, bursting with flavor, chili is one of my faves that I have tweaked through the years. It is a true comfort food and satisfies the soul. This recipe's name doesn't mean south of the border in Mexico, but rather south of La. Highway 14, in Abbeville, where I first learned how to cook chili. La. Hwy. 14 is the border for evacuations during hurricanes. If you live south of this road, you must evacuate, since this area is prone to flooding. Serve with jalapeno cornbread and a few cold beers! Hot and spicy, cher!

South of the Border Chili

1 1/2 lbs. lean ground beef
1 large onion, chopped
1 green bell pepper,chopped
3 ribs celery, chopped
1/2 cup fresh cilantro,chopped
2 tbs.'s minced garlic
1 or 2 jalapeno peppers, seeded and chopped
1 can pinto or chili beans
1 (15 oz.) can tomato puree
1 (15 oz. ) can diced tomatoes, with juice
1 cup jar or homemade salsa
3 small cans tomato sauce
1/2 cup water
1/8 cup chili powder
1 tsp. ground cumin
2 tbs.'s Cajun seasoning, divided
1 tsp. salt

In large heavy pot, on medium heat, brown ground beef and sprinkle with 1 tbs. Cajun seasoning. Add "the trinity", (onions, peppers, and celery), garlic, cilantro a
nd jalapeno peppers, and stir with beef for 10 minutes and drain excess oil.

Return to heat and add Worcestershire sauce and stir. Add water, diced tomatoes, and salsa, and stir and cook for 10 minutes.

Add beans, tomato sauce, tomato puree, salt, cumin, chili powder, and other tbs. Cajun seasoning, and mix well. Bring to a boil, lower heat and simmer for one hour or more.

Serve with a scoop of hot cooked rice and jalapeno cornbread. Serves 6 Enjoy!
Bon Appetit!

Jalapeno Cornbread

2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 3/4 cups yellow cornmeal
1 tbs. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cayenne pepper, optional
1 or 2 jalapeno peppers, sliced, with seeds removed

In a large bowl, beat the buttermilk, eggs and oil. Stir in the remaining ingredients. Mix well and pour into a greased cast iron skillet and bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
Melts in your mouth, cher! Cest bon!


Sniffles and Smiles said...

Hot and spicy is right!!! Whew!!! Just reading the list of ingredients I can tell this pot of chili will really keep you warm!!! Looks delish!! BTW, I LOVE your header photo!!!! It's gorgeous! Have a wonderful week, my dear friend!!! ~Janine XO

Marguerite said...

Janine- It's absolutely great to see you back in blogland!!! Really missed your smiling face! :) Merci for your kind comments, cher! The bayou header pic was taken in Abbeville, where I grew up. Your gala post is fabulous and your blog is better than ever! Thanks so much for stopping by, mon cher amis! Cheers!

Cloudia said...


that's aloha!

Comfort Spiral

Nancy said...

This is going to be a dinner favorite this winter - I can tell. Love it.

Where is your cookbook?

Laura said...

Miss Marguerite I can't wait to try this when the first norther blows in.

Enjoyed visiting as usual-

Kat said...

I love this time of year, of course being from where I am, we are huge Bama fans and look forward to what we are going to be eating during the game! Last Saturday I made my beer can chicken and baked beans. I love chili and make it only in the winter months, except a couple of weeks ago, I got a hankering for it and had to have some. I too have perfected my own twist to chili too. Yours has lots of ingredients mine don't so I am going to have to give it a try.

John said...

I love the recipes, but I have a confession; no photos of the food on Sicily. I guess it's a 'bloke' thing, a tendency to eat but not take a photo.

Elizabeth Bradley said...

My family loves chili and jalapeno cornbread. My chili is very different than yours, but as they say, there's a million ways to make chili! Yours has a cajun twist, where mine has a Mexican twist. The spicier the better around here, well...within reason.

California Girl said...

DAMN! That looks good! yES IT does.

Eddie Bluelights said...

Lovely Jovely! Yum! Yum!
From your favorite "Chunky Hunky Punky". Glad you liked "Oz". Our big scene is very tastily done in Act 3 but with lots of your Hot and Spicy ingredients. May I use your photo in the car waving (to moi!) and you out of the car wearing the dark shades? Hope so! I can guarantee you will more than LOL ~ Eddie x

Marguerite said...

Cloudia- Thanks for your sweet comment, cher! Aloha!

Nancy- Glad you like the recipe. I am working on it, believe me, cher!

Laura- Merci for stopping by! I hope you do. Those rib-eyes sure looked good!

Kat- Yes, the tailgating season is in full swing, here too. I'd love to see your chili recipe.

John- Thanks! It's ok, I understand, but next time, please a few pics of the food?

Marguerite said...

Elizabeth- All Mexican dishes have a Cajun twist, here, and are referred to as Caj-Mex.

Cal. Girl- Thanks, I will take that as a compliment, cher!

Eddie- Mais oui, Monsieur! I am looking forward to it, cher!

Midlife Roadtripper said...

Is your banner picture new? Or am I completely losing it? Entirely possible.

Had some etoufee last night. Loved the spice, although I think I had learned long ago it is not supposed to be a spicy dish. THat could be my brain again.

Marguerite said...

Midlife- No you are not losing it! lol I change my header pic a lot. Sometimes I coordinate it with the post. Etoufee is supposed to be very spicy, but not necessarily hot. Depends on how much Tabasco you like.:) Cheers, cher!

Jessica | Cajunlicious said...

Perfect weather right now to start this one up!