Cowboy Chili & Classic Corn Sticks

Tuesday, December 29, 2009
In an effort to clear out the leftovers from my refrigerator, I am making yet another soup from the leftover Christmas beef. Last weekend I made Beef Barley Soup which is a favorite around here but I still have a fair amount to finish using. I could go ahead and freeze the leftovers BUT I am following Yvonne from StoneGable's lead and am going to do my best to use up all that is lurking in my freezer instead of adding more to it. I figure by the end of January, I should be able to put a good dent in it. Somewhere along the way, I lost track of just what is in there. I used to do a pretty good job of keeping an inventory but that isn't the case today. I also am planning to work through my pantry in January too. So the only groceries I'll be buying will be fresh foods. I am really looking forward to the challenge.

Cowboy Chili
Country Living Magazine

1 Tbsp vegetable oil
1 pound boneless chuck or rum roast cut into ½-inch cubes
1 large onion, chopped
6 cloves garlic, minced
2 cans low-sodium beef broth
1 Tbsp chili powder
1 tsp cumin
1 can diced low-sodium tomatoes
2 dried ancho chilies
1 Tbsp masa harina de maiz
1 c water
2 cans pinto beans, rinsed and drained
1/2 tsp salt
1 Tbsp cider vinegar

In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add beef and cook until browned -- about 5 minutes. Remove beef, set aside, and reduce heat to medium. Add onion to the Dutch oven and sauté until translucent -- 3 to 5 minutes. Add garlic and cook 1 more minute. Return the meat to the Dutch oven. Gradually add 1 can beef broth and deglaze by scraping up the brown bits from the bottom of the Dutch oven. Add chili powder, cumin, and tomatoes. Reduce heat to medium low, cover, and simmer for 1 hour. In a small saucepan over high heat, bring the remaining can of beef broth to a boil. Add ancho chiles and let stand 15 minutes to hydrate. Remove and discard stems. Place chili mixture and liquid in a blender or food processor and blend until smooth -- 2 to 3 minutes. In a small bowl, whisk the masa and water together. Stir masa mixture into the chili. Add ancho chili mixture, pinto beans, salt, and vinegar. Simmer uncovered for 15 minutes. Serve hot.

Classic Corn Sticks

1/4 c vegetable oil
1 c stone-ground yellow cornmeal
1/2 c all-purpose flour
2 tsp baking soda
1-1/2 tsp salt
2-1/2 c buttermilk
2 eggs
1/4 c butter, melted

Preheat oven to 425 degrees F. Brush corn-stick pans with vegetable oil and place in oven -- about 10 minutes. In a large bowl, combine cornmeal, flour, baking soda, and salt. Using a wooden spoon, stir in buttermilk, eggs, and melted butter. Evenly divide the batter among the hot corn-stick molds, filling to 1/8 inch from the top. Bake in the middle of the oven -- about 10 minutes. Corn sticks are done when a skewer or toothpick, inserted in the center, comes out clean. Remove from the oven and cool on a rack. Serve warm. Store in an airtight container for up to 2 days.

I'm posting to my faavorite Tuesday recipe events, Tasty Tuesday, Tempt Your Tummy Tuesday and Tuesdays at the Table. Thank you Jen, Lisa and Cole for hosting these lovely events each week. Check out ALL the great recipes posted.


  1. Hi Gail- I am so tickled that you are a challenge partner! Good for us! I love the cowboy recipe! And thanks for the "shout out" and your constant friendship and support. I will add your name to my post today!
    Blessings and hugs,

  1. jAne said...:

    Just last night my husband commented that both our inside and outside freezers were jam packed. Then I read your post. Then I'm convicted. Conviction is always good, especially when it sets a plan into motion. So, thank you. And thank you for this recipe too! I have about a pound of leftover cooked beef in the freezer that I'll finally use! Today!

    Bless you,
    jAne *

  1. Lori E said...:

    I have so many leftovers I don't have to cook "new" for a week or so. I do however have to start getting creative with what is left.

  1. Jeanette said...:

    I love cornbread sticks but good ole' hubby hates it. I make a big pan to share with the pigs (yes really) on special holidays. I am going to look for a corn stick pan at estate sales this year so I can have it in small quantities just for me.

  1. This looks like a great recipe! Don't tell anybody that I said that...True Texans don't put beans in their chili. I'll pass this along!

  1. Alea said...:

    These both sound wonderful and filling! I have never made corn sticks; I will have to give it a try.

  1. Kathleen said...:

    I have never made chili with whole beef, just chuck chop..Good idea! And it is so chilly here today, it is a perfect day for chili! :)
    The corn bread sounds good too!
    I have to to that too with my freezers. I have no clue what's in them! Surprises for sure!

  1. Hi Gail, this looks soooo delicious; I must try it.

    Thanks for your always kind comments at Bella are dear.

    Happy New Year and all of God's best.

    Hugs, Barb ♥

  1. This looks delicious.
    We are getting ready to start a gluten free diet so those corn sticks look quiet yummy!

  1. Cole said...:

    I love chili and those corn sticks look fabulous! Yum!!

  1. Brenda said...:

    That cowboy chili looks really good. I have a big bag of pinto beans so I will have to give it a try.

  1. LOoks delicious! I like the way you made cornbread in the molds. Makes it fun!! I'm making chili and cornbread for New Years Eve.

  1. Jean Stockdale said...:

    That looks great. I hope you will try to the Taco Soup. The use of both taco seasoning and hidden valley ranch makes a great seasoning. It is a easy fix and everyone loves it. You have some great recipes and a great site. Blessings.

  1. Sherry said...:

    This sounds amazing and so comforting! Great for days like today here cold and snowy! :D

  1. I love a big bowl of chili and cornbread! Your recipe looks great. Happy New Year and thanks for linking to TMTT.

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