Chili Nights

CHILI NIGHTS

COZY UP WITH THESE FLAVOR-PACKED RECIPES FEATURING IOWA-INSPIRED INGREDIENTS

By Lydia Zerby

Photo and recipe credit: Iowa Beef Industry Council

Santa Fe Beef & Corn Chili

• 1 pound ground beef

• 1 teaspoon minced garlic

• 1 can (15.5 ounces) red kidney beans, drained

• 1 can (15.25 ounces) sweet corn, drained

• 1 can (15 ounces) tomato sauce

• 1 can (14.5 ounces) diced tomatoes with mild green chilies, do not drain

• 1 package (1.25 ounces) chili seasoning mix

Sauce

• ¾ cup dairy sour cream

• 1½ teaspoons green hot pepper sauce

Heat a large nonstick skillet over medium heat until hot. Add ground beef and garlic; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, if necessary.

Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

Meanwhile, combine sour cream and pepper sauce in small bowl. Serve with chili.

Photo and recipe credit: Kelsey Byrnes, Dance Around the Kitchen

Honey Skillet Cornbread

• ½ cup plus 2 tablespoons butter, divided 

• ⅓ cup plus 1 tablespoon honey, divided 

• ¼ cup sugar 

• 1 egg 

• 1 cup buttermilk 

• 1 cup cornmeal 

• 1 cup flour 

• 1½ teaspoons baking powder 

• ¼ teaspoon salt 

• 1 cup corn 

Place an empty 9 to 10 inch cast iron skillet in the oven and preheat oven to 375 degrees F. 

Melt ½ cup of butter in a large bowl. Add the ⅓ cup honey, sugar, egg and buttermilk in a large bowl. Add the cornmeal, flour, baking powder and salt and stir until just combined. Stir in the corn. 

Carefully remove the hot skillet from the oven and add 1 tablespoon of butter. Let it melt and use a brush to grease the entire pan. Pour the batter into the greased skillet and bake for 20 to 25 minutes, or until golden brown and set in the center. 

TIP: To make your own buttermilk, add 1 tablespoon of white vinegar to a liquid measuring cup and then add enough milk to make 1 cup total.

Recipe and photo credit: Iowa Pork

Ground Pork Taco Chili

• 1 tablespoon vegetable oil

• 1 cup diced yellow onion

• 1 tablespoon minced garlic

• 1½ pounds ground pork

• 4 cups beef broth

• 1 can (14.5 ounces) petite diced tomatoes, do not drain

• 1 can (10 ounces) diced tomatoes with green chiles, do not drain

• 1 can (15 ounces) black beans, drained

• 1 can (15 ounces) pinto beans, drained

• 1 cup frozen corn

• 1 packet (1 ounce) taco seasoning

Toppings

• Cilantro

• Tortilla chips

• Sour cream

• Shredded cheese

• Diced jalapenos

• Diced avocado

Add the oil to a large pot over medium-high heat. Sauté the onion for 2 minutes; add the garlic and sauté an additional minute.

Add the ground pork and cook until browned. Stir in the broth, diced tomatoes, diced tomatoes with green chiles, black beans, pinto beans and taco seasoning.

Bring the soup to a boil then turn the heat to low. Let the soup simmer for 15 minutes.

Serve warm with desired toppings.

Recipe credit: Chef Raul Murrillo of the Iowa Events Center

Turkey and Tofu Chili

• ½ cup red pepper, diced

• 1 medium white onion, diced

• 1 tablespoon chopped garlic

• 1 pound ground turkey

• 1 cup diced tomatoes (fresh or canned)

• 1 pound edamame (frozen, shelled)

• 1 pound garbanzo beans (chickpeas), drained

• 1 (10 ounce) can tomato paste

• 1 cup tomato juice

• 1 tablespoon Worcestershire sauce

• 2 cups unsweetened soymilk

• ½ teaspoon cumin

• 1 teaspoon paprika

• 1 tablespoon chili powder

• Dash of Tabasco®

• ¼ teaspoon cayenne pepper

• ½ pound water-packed firm tofu, drained, diced

• Salt and pepper to taste

• Greek yogurt for garnish

In a large pot, sauté peppers and onions. Add chopped garlic and ground turkey. Cook turkey to 165 degrees F.

Once turkey is cooked, add diced tomatoes, edamame and garbanzo beans. Add tomato paste, tomato juice, Worcestershire sauce and soymilk; bring to a boil. Add seasonings and tofu. Simmer for five minutes. To serve, garnish with Greek yogurt.

Photo and recipe credit: Cristen Clark, Food & Swine

Giant Cinnamon Rolls

Dough

• 2 packets, 4½ teaspoons instant yeast

• ½ cup warm water (110°)

• 2 teaspoons honey

• 1½ cups milk (warmed to 110°)

• 8 tablespoons butter, room temperature

• 3 eggs lightly beaten, room temperature

• ½ cup sugar

• 2 teaspoon salt

• ½ cup smooth mashed potatoes

• 7½ to 8 cups all-purpose flour

Filling

• 1 cup brown sugar

• 2 tablespoons ground cinnamon

• ½ tablespoon flour

• Dash of salt

• 8 tablespoons butter

Vanilla Icing

• 6 cups powdered sugar

• 2 teaspoons vanilla extract

• ½ cup milk

• Pinch of salt

For the dough — In a large mixing bowl, proof yeast with warm water and honey in a small bowl until foamy.

To large mixing bowl with yeast mixture, add milk, butter, eggs, sugar, salt and potatoes.

Whisk well until combined. Add flour, mixing with each 1 cup addition. Stir well until dough comes together.

Turn out onto a lightly floured work surface and knead for 8–10 minutes, by hand, until smooth and elastic.

Place in greased bowl, flip dough over so both sides are well greased then cover lightly with plastic wrap and let rise until double, 60–75 minutes.

Punch dough down to degas. Let rest for 10 minutes, covered. Meanwhile, prepare filling.

For the filling — Mix in a small bowl: brown sugar, sugar, cinnamon, flour and salt. Set aside to use once dough is rolled out.

For the vanilla icing — Whisk powdered sugar, vanilla, milk and salt until smooth.

Add additional drops of milk or tablespoons of powdered sugar to achieve desired consistency.

Set aside until rolls are out of the oven and cooled for 15 minutes. Double frosting batch if desired.

For the assembly — On a lightly greased surface, roll dough into 12x24-inch rectangle.

Spread butter evenly over dough. Sprinkle filling evenly over butter. (Leave 1 inch unfilled at end of roll so it seals easily after rolling up.)

Roll up long end to long end. Pinch seam at the end of the roll.

Score the dough in 2-inch increments. Slide unflavored dental floss under roll. Bring up ends of floss and crisscross at the center and pull quickly, slicing through the dough.

Place 6 slices each, cut side up, in 2 well-buttered 9x13-inch baking dishes.

Rolls should not be touching at this point. Cover with greased plastic wrap and let rise until double in size, nearly filling the pan, 60–75 minutes. Towards end of second rise, preheat oven to 350 degrees F.

Bake the rolls at 350 degrees F for 28–32 minutes until internal temperature registers 190 degrees F with an instant-read thermometer. Do not let roll tops over brown. Tent with foil during the last 10–15 minutes of baking if necessary. Remove rolls from oven. Let rest 15 minutes then drizzle with icing. Serve warm.