Sunday, July 13, 2008
Tex Mex Salsa Chili and Green Onion Corn Cakes
I found a recipe a few years back for a tex mex chili. I have tweaked it till it is what we like.
Here is the easy recipe.
1 can tomato soup
1 can red kidney beans, chili flavored gravy (if you can't find this regular kidney beans is fine)
2 cups water
2 cups frozen whole kernel corn
1/2 cup salsa (any kind you like, i use a medium heat chunky one)
a little salt (optional but i find it is sorta bland if you don't add a little)
1 teaspoon chili powder
1 teaspoon dried parsley flakes
Dump everything in the pot, stir well and simmer about 45 minutes.
I will serve this with green onion corn cakes.
Here is that recipe.
1 (8 1/2-ounce) packages, corn muffin mix
1/2 cup milk
1 egg, beaten
1 tablespoons vegetable or corn oil
2 scallions, thinly sliced
Butter, for greasing griddle pan
Mix together 1 package of corn muffin mix with 1/2 cup milk, 1 beaten egg, 1 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
We put one or two of these on top of bowl of chili and dig down through to get a bite of each. yummy.