We were in isolation yesterday for a variety of reasons. First and most obvious is the same reason a bunch of other people are in isolation. Second was the weather. It was just miserable. Cold, windy, and pouring rain all day. Not typical weather for this area this time of year. Decided mid morning after checking the weather forecast for the remainder of the day that a nice pot of chili was in order. I've never been a baker of any sort and have relied on Jiffy cornbread boxed mix. This time I figured I'd give it a run making my own from scratch. Spent a few minutes searching the forum and came across a post from three years ago or so that just looked real good. Copied and pasted it, printed, and set about making cornbread from scratch for the first time. Let's start with the chili since it's gonna cook all day.
A couple weeks ago when I got the two 103 sub primal rib sections, the first thing I did was cut 1 1/2 to 2 inches off the rib tips from both roasts. This was to even out the length of the roasts and because I just wanted the tips for....something. Each set of tips contained 7 bones.
Here they are defrosted
Cut into individual ribs
Braise them in the CI Dutch oven with EVOO, salt, pepper, and garlic
Rib tips braised. I cut all the meat off of them and discarded the larger pieces of fat. You can see there is a lot of meat on these things
Had about a quarter pound of pork left from making sausage early this morning so threw that in to braise also
Pork braised
Time to build the chili. I put the pork, the prime rib, and all 7 of the bones back in the Dutch oven and added all ingredients. Wanted the marrow flavor from the bones and it made a great addition to the flavor!! Now it just needs to simmer pretty much all day
Need to get everything ready for the cornbread. Dry ingredients, wet ingredients, jalapenos finely chopped, and shredded sharp cheddar cheese
CI skillets heated on the grill as it was heating up. Running about 375*. Time to put the batter into the skillets
About 10 minutes in the cornbread is looking great!!
Cornbread all done and into the house. Remove from the CI immediately so the bottom does not burn
Money shot. Top chili with cheddar cheese, green onions, and a nice dollop of sour cream. Cornbread on the side and about to receive a copious amount of butter
Close ups
The chili was fantastic!! Several months ago I finally nailed the perfect recipe that we both love. Cornbread was truly stellar!! I followed the directions that were posted to a T with one exception. In that thread our good friend John
chilerelleno
mentioned letting the skillets heat up before putting the batter in. I followed his advice of course and it was a great way to go for sure. One thing to note though, with the skillets already hot the cornbread cooks WAY faster than the cook time noted in the recipe I stole. Needless to say, I'll never see another box of Jiffy in my pantry. This was easy to make, required very few ingredients, and was by far the best cornbread I've ever had. I'm just kicking myself for getting into that mental rut that I'm not a baker so settled for boxed stuff all my life. Keeping with a recent trend of posting CI cooked food, this one goes out to Steve and Ray (
Steve H
and
sawhorseray
) , both of whom have really embraced some of the stupid stuff I've done recently. Being that this entire meal was done in cast iron, I felt it only fitting to share with them...and anybody else who is interested.
That's it for this one,
Robert
A couple weeks ago when I got the two 103 sub primal rib sections, the first thing I did was cut 1 1/2 to 2 inches off the rib tips from both roasts. This was to even out the length of the roasts and because I just wanted the tips for....something. Each set of tips contained 7 bones.
Here they are defrosted
Cut into individual ribs
Braise them in the CI Dutch oven with EVOO, salt, pepper, and garlic
Rib tips braised. I cut all the meat off of them and discarded the larger pieces of fat. You can see there is a lot of meat on these things
Had about a quarter pound of pork left from making sausage early this morning so threw that in to braise also
Pork braised
Time to build the chili. I put the pork, the prime rib, and all 7 of the bones back in the Dutch oven and added all ingredients. Wanted the marrow flavor from the bones and it made a great addition to the flavor!! Now it just needs to simmer pretty much all day
Need to get everything ready for the cornbread. Dry ingredients, wet ingredients, jalapenos finely chopped, and shredded sharp cheddar cheese
CI skillets heated on the grill as it was heating up. Running about 375*. Time to put the batter into the skillets
About 10 minutes in the cornbread is looking great!!
Cornbread all done and into the house. Remove from the CI immediately so the bottom does not burn
Money shot. Top chili with cheddar cheese, green onions, and a nice dollop of sour cream. Cornbread on the side and about to receive a copious amount of butter
Close ups
The chili was fantastic!! Several months ago I finally nailed the perfect recipe that we both love. Cornbread was truly stellar!! I followed the directions that were posted to a T with one exception. In that thread our good friend John
chilerelleno
mentioned letting the skillets heat up before putting the batter in. I followed his advice of course and it was a great way to go for sure. One thing to note though, with the skillets already hot the cornbread cooks WAY faster than the cook time noted in the recipe I stole. Needless to say, I'll never see another box of Jiffy in my pantry. This was easy to make, required very few ingredients, and was by far the best cornbread I've ever had. I'm just kicking myself for getting into that mental rut that I'm not a baker so settled for boxed stuff all my life. Keeping with a recent trend of posting CI cooked food, this one goes out to Steve and Ray (
Steve H
and
sawhorseray
) , both of whom have really embraced some of the stupid stuff I've done recently. Being that this entire meal was done in cast iron, I felt it only fitting to share with them...and anybody else who is interested.That's it for this one,
Robert
