Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 19 2017

Mason Jar Tailgating - Chili and Cornbread

    1 tbsp. canola oil
    1 onion, diced
    2 bell peppers, seeded and diced
    3 cloves garlic, minced
    1 28-oz. can whole tomatoes
    2 tbsp. tomato paste
    1 tbsp. ground cumin
    1 tsp. dried oregano
    1 tsp. kosher salt
    Freshly ground black pepper
    1 15-oz. can kidney beans, rinsed
    Corn bread, crumbled, for layering
    Sour cream, for garnishing
    Sliced scallions, for garnishing

In a large saucepan, heat oil over medium-low heat. Add onion, bell pepper, and garlic and cook, stirring, until vegetables begin to soften, about 10 minutes.
Stir in tomatoes, tomato paste, cumin, oregano, and salt and season with black pepper. Bring to a simmer, then reduce heat and simmer, partially covered, 10 minutes. Add beans and simmer, partially covered, until vegetables are tender and chili thickened, about 5 minutes longer. Let cool.
Among six mason jars, layer chili and crumbled corn bread. Top with sour cream and scallions.