Saturday, October 2, 2010

How 'bout some chili and cornbread (GF!)

Ooohhh we are finally getting a real "Canadian air mass" here so we celebrated autumn weather and Miss Abbie's 14th birthday with some chili, cornbread (gluten-free, of course!), salad and black forest cheesecake~ mmmmm good!

Would you like an awesome recipe for chicken chili and cornbread?  I thought so!

Susan's Fabulous Chicken Chili
Now, first off, I'll warn you... this recipe does involve a little advance planning.  Don't worry though, it doesn't take too much "hands-on time", and the results are *well* worth the time up front.  Also, this is a recipe that leaves our large family (10 children still at home, plus Tom and I) with leftovers.  That could be fabulous for you, if you have a large family or if you like to cook meals in advance and freeze.  Chili does freeze quite well.

The day before you want to feast on chili, you'll need to cook and debone one chicken~ organic free range is yummiest, if you have it.  Also, you'll need to cook the following bean recipe.  I usually start the beans in the evening the night before to cook overnight.

Crock Pot Chili Beans
 I have a very large crock pot that this works in.  If your crock pot isn't quite so large (sorry, I don't know the exact size of mine), you might want to make a smaller portion (the measurements in parentheses) 
3 c. water (2 c.)
3 onions (2), peeled and quartered
3 cloves garlic (2)
3 carrots, peeled and cut into chunks (2)
Combine all of the above ingredients in a blender or food processor and pulse until well-blended.  Add to crock pot along with:
12 c. water (8 c.)
6 c. dry pinto beans, sorted and washed (4 c.)
Combine all of the above in crock pot and cook on high for 8 hours (or overnight). Then add:
1 1/2 tsp. ginger (1 tsp.)
1 1/2 tsp. salt (1 tsp.)
1 Tbsp. honey (2 tsp.)
3 c. salsa (2 c.)

Turn on low for an additional 6 hours.

To make the chili, take the cooked beans out of the crock pot, pour into a large stockpot and add:
12 14.5oz cans diced tomatoes (8 cans for smaller portion size)~ Tom likes for me to puree these in our food processor first.
3 6-oz. cans tomato paste (2 cans)
2 14.5oz. cans Ro-Tel~diced tomatoes and green chilies  (one for smaller size or for less spicy chili)
Plus chili seasoning mix:
4 1/2 tsp. chili powder
1 Tbsp. seasoned salt
1 1/2 tsp. crushed dried red pepper
1 1/2 tsp. honey
1 1/2 tsp. cumin

And finally, once it is all hot and seasoned correctly, add the deboned, diced chicken.  If you add it too early it will all fall apart. (which tastes ok, just doesn't look as nice.)

We like to serve this with the following optional toppings:
Grated cheddar cheese
diced green onions
sour cream

The "Bestest" Gluten Free Cornbread
( yield: 2 9"x13" pans)
3 c. brown rice flour
1 c. sorghum flour
3 c. cornmeal
1 c. powdered milk (or just use "real" milk in place of the water later in the recipe)
2 tsp. salt
2 tsp. guar gum
3 Tbsp. baking powder
Mix all of the above dry ingredients, then add:

4 eggs (fresh brown are lovely!)
4 c. water (or fresh goat's milk, and omit powdered milk above)
1 c. oil (we like olive oil)
1 c. honey

Combine, stirring until all lumps are gone and pour into two oiled 9"x13" pans.  Bake at 425 for 20 minutes for until lightly browned.  

I like to mix up several dry mixes for cornbread and store them in the freezer.  Then when I want cornbread to go with a meal all I have to do is add the "wet" ingredients.  Super easy! 

And finally, a photo taken as we were singing our favorite birthday song here.  My friend Keri taught it to me.  Perhaps sometime I'll figure out how to post a video of us singing it on here for you.  For now, here are the lyrics: (must be sung with great happiness, clapping and loud cheering at the end....)

"A happy birthday to you, 
A happy birthday to you,
may you feel Jesus near
every day of the year

A happy birthday to you, 
A happy birthday to you,
and the best year you've ever had..."

Happy birthday, sweet Abbie!  We love you!
And happy autumn, my dear online friends!  Hope you enjoy the recipes!


  1. Happy Birthday to your sweet dtr, Abbie. Fourteen is such a sweet age~ I was wondering how many cheesecakes it took to feed you all :-) hee hee

    Love the father/dtr picture. Precious~

    So good to hear from you too. I miss all your wonderful updates.

    Thank you for the recipes. I will be trying them out soon!! Tonight it's suppose to be cooooold so this recipe comes at a perfect time.

    hugs~ Cinnamon

  2. Yummy...your chili sounds good Susan! Thanks for sharing the recipe...maybe I will give it a try this week. :)

    Your hair is still looking cute...I think it suits you.

    Happy birthday to your Abbie! :)

    Have a wonderful week my friend!

  3. ooh im new to your blog,and love reading it,you have a beautiful family,and i am inspired to start writing my own journal!! thankyou.i always tell my friends/family about the joyful mom of many blog!! haa

    i used to sing that birthday when i was at sunday school many years ago
    we sang
    a happy birthday to you
    a happy birthday to you
    everyday of the year
    may you know jesus near
    a happy birthday to you
    ahappy birthday to you
    and the best one youve ever had!!

    thankyou for your wonderful blog,i enjoy reading it in rainy england!!

  4. ~Cinnamon, that would be *two* cheesecakes, one for me and the other for everyone else! : o

    ~Camille, thanks friend! Hope you have a fabulous week too!

    ~kateledgeway~ hi there! Nice to meet you here~ all the way from England, no less! What a small world! How cool is that that you sang almost the exact same birthday song! Wow! Could you please send some of that rainy weather this way? It's *way* too dry here. Interestingly enough, when I visited England last May it didn't rain the whole week that we were there! I was not expecting that. : )

  5. Making your delicious meal today on this cool spring day. Rumbling clouds outside and warm chili inside:-)

    ~thinking of you and praying for you today~

    ~big hug~



Thank you for taking the time to contribute by commenting! I read and value each comment and will do my best to reply promptly. Your thoughtful interaction here encourages me. :)