let’s talk about chili

When I first moved here I was a lodger in an East London semi, my landlords made chili that was full of mushrooms and served with rice. To say the least, this Arkansas girl was puzzled. Then a couple of years later in the Midlands, a work colleague invited us to dinner and what did she serve but chili with rice.

So yeah, it's a thing.

I don't like any chili mixes over here and just make my own Deep South Tex-Mex approximation.

MUSHROOMS? 

So, was it good?

Cornbread (Southern style)

1 cup cornmeal
1 cup all purpose flour
1 teaspoon salt
4 teaspoons baking powder
2-4 tablespoons sugar (your taste preference)
2 eggs
1 cup milk
1/4 cup oil or melted fat of choice

Preheat oven to 400°F.
Put oil or fat in skillet and let it heat in the oven, up to 5 minutes. Don't overheat, especially if you are using butter, coconut oil, or olive oil.
In large bowl, stir flour, cornmeal, salt, and baking powder.
Mix in the eggs and milk until moist throughout.
Pour in the hot oil (leaving a bit in the pan for nonstickiness) and stir in quickly. Make sure the oil is completely incorporated, then pour it in the hot skillet. You will see the oil come up the sides with the batter and it might sizzle a bit, that just makes the edges nice and crispy.
Bake for 18-25 minutes.
Slather the top with butter as soon as it comes out of the oven.

I watched Heston make chili con carne and cornbread and he went way overboard! Lol. But of course,  that is Heston.

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What's a Heston?

What's a Heston?

Heston Blumenthal

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Cornbread (Southern style)

1 cup cornmeal
1 cup all purpose flour
1 teaspoon salt
4 teaspoons baking powder
2-4 tablespoons sugar (your taste preference)
2 eggs
1 cup milk
1/4 cup oil or melted fat of choice

Preheat oven to 400°F.
Put oil or fat in skillet and let it heat in the oven, up to 5 minutes. Don't overheat, especially if you are using butter, coconut oil, or olive oil.
In large bowl, stir flour, cornmeal, salt, and baking powder.
Mix in the eggs and milk until moist throughout.
Pour in the hot oil (leaving a bit in the pan for nonstickiness) and stir in quickly. Make sure the oil is completely incorporated, then pour it in the hot skillet. You will see the oil come up the sides with the batter and it might sizzle a bit, that just makes the edges nice and crispy.
Bake for 18-25 minutes.
Slather the top with butter as soon as it comes out of the oven.

Thank you so much, this is the best! Might have to try it out this weekend for my early Thanksgiving and include some cornbread dressing!

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Heston Blumenthal

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And he (I assume "he") is....?

And he (I assume "he") is....?

He's a celebrity chef. He has his own range of foods, sold in Waitrose.

He's a celebrity chef. He has his own range of foods, sold in Waitrose.

I know his cameraman.  He says Heston is all right. 

He's a celebrity chef. He has his own range of foods, sold in Waitrose.

And cooking appliances.  Sage, I believe it is called.

He's been on Master Chef, has tons of his own shows and specials. He's not an ordinary celebrity chef... he pushes the boundaries with science.

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I love Sage products. Same company as Breville in the States.

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Cornbread

125g plain flour
125g cornmeal
140g sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
235ml milk
80ml vegetable oil

Preheat the oven to 200 C / Gas 6. Lightly grease a 23cm (9 inch) round cake tin.
Combine flour, cornmeal, sugar, salt and baking powder in a large bowl. Stir in egg, milk and vegetable oil until well combined. Pour mixture into prepared tin.
Bake in the preheated oven until a skewer inserted into the centre of the loaf comes out clean, 20 to 25 minutes.

I usually have to cover with foil after 25 minutes and cook for another 15, but my cooker is very old.