Nana Bigfoot's Chili Recipe

 

Nana Bigfoot’s Chili

Program Manager Sara Bullock tried the recipe out and hardly got any hair in it.

Program Manager Sara Bullock tried the recipe out and hardly got any hair in it.

Born and raised in southern Missouri, Mary A. Pierce knows a thing or two about home cooked meals. Just ask her grandkids about “Nana’s Chili.” Everyone knows that when football season rolls around, this is a MUST HAVE.

We figured with the upcoming Kansas City Chiefs vs. Broncos game coming up Sunday, October 25th we would offer some healthy and warm options.

We hope you enjoy and let us know how it goes!  

Ingredients:

  • 1 lb.* Ground meat         

  • 2 C diced tomatoes (fresh or canned)

  • ¾ C minced onion

  • ¾ C yellow, orange and green peppers diced

  • 1 t. salt

  • 1 t. coarse ground black pepper

  • ¼ t. cumin

  • 1 T chili powder (Add more to taste if you like a bite to it)

  • 1 15 oz. can of kidney, pinto, or navy beans strained

  • 1 Qt. tomato juice

Vegetable Soup for all you

Ingredients

  • 1 lb.*  Ground meat    

  • 2 C diced tomatoes       (fresh or canned either is fine)

  • 1 C diced potatoes

  • ½ C diced carrots

  • ¾ C minced onion

  • 1 C baby green peas

  • 1 C whole kernel corn

  • 15 oz. can navy beans (OPTIONAL)

  • 1 t. salt

  • 1 t. coarse ground black pepper

  • ½ t. chili powder                      

  • 1 Qt. tomato juice

  • You can make vegetarian as well

Chef’s Notes: I’ve used beef, venison, turkey, chicken and smoked brisket.

You can also make it vegetarian as well, simple use less juice or cook it longer to help it thicken.  

Cooking

  • Saute onion and pepper in 1 T Corn Oil

  • Add meat, cook thoroughly until evenly browned – stir constantly

  • Add remaining spices, tomatoes and juice.  Bring to boil, then cover, reduce heat and simmer 1 hour

  • (spoon off any fat that has collected and serve)

Reviews

“The cornbread is delishhhh too! I used the left overs and made a chili burrito” - Sara Bullock, Program Manager

“I never make the soup the same – use different vegetables, add other spices for new flavors – Belgian White Ale is a great addition. ”
— Pro tip from Mary A. Pierce - VP, Chief Underwriting Officer

Southern Cornbread

You can’t go wrong with good old fashioned cast iron for the pan.

You can’t go wrong with good old fashioned cast iron for the pan.

Preheat oven to 400 and place the cast iron skillet inside.

  • 1 T bacon grease (regular corn oil works, do not use Olive oil – you won’t like the taste)

  • Preheat pan with bacon drippings or grease (cast iron skillet works best) and heat in oven. 

  • 1 ½ C corn meal (I like yellow, white works fine it’s just not as pretty)

  • ½ All Purpose Flour

  • 1 t. baking soda

  • 1 t. salt

  • 1 T. sugar

  • 1 large egg

  • 6 tablespoons unsalted butter, melted

  • 1 ¼ C. buttermilk*

Mix all dry ingredients well, add egg, butter, and buttermilk.  Consistency is stiff – that’s OK.

Remove heated pan from oven, lightly coat with corn meal and pour batter into heated pan.  Spread evenly and cook for about 20 minutes (varies by oven) until the edges are slightly brown.  It’s done with a toothpick inserted in the middle comes out clean)

Let bread sit in pan for at least 15 minutes before serving – if you can wait that long.  Slice in pie shaped wedges – add butter and enjoy a warm serving with your chili.  Or add crumbled bread directly to your bowl!

Missouri gals know what to do when you’re in a pinch and don’t have buttermilk. Make your own! Add 1 1/8 t. lemon juice or distilled white vinegar to milk when you begin to assemble ingredients.  Let it set while you prepare all other and then add to dry mixture. ENJOY!

 
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