Nigella has a pretty good looking pan of chili with melted cheese that I set out to make, but as usual other ingredients ended up in the pot as I found it pretty bland so in went some chili seasonings, minced jalapeños, fresh tomatoes, diced, some V-8 juice, extra cilantro, a can of chili beans, and whichever cheese we wanted. Mike added cheddar and I went with the mozzarella.
In my opinion Nigella’s recipe is a good base for one that just wants a quick dinner as for me I like lots of flavor to my chili and adding more goodies as toppings even better.
Suggested additions: Fresh tomatoes, green onions, our cream fresh ly diced jalapeños or choose your favorites. Link below for Nigella’s recipe
Ina’s go with chili corn muffins with raspberries…link below. Rather than go to the trouble of filling with the raspberry preserves I added raspberries to the batter and served with a nice little dish of the preserves to spread over the corn muffin…
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup fine cornmeal, such as Quaker
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1½ cups whole milk
- ½ pound unsalted butter, melted
- 2 extra-large eggs
- ¾ cup good raspberry preserves
Preheat the oven to 350º degrees. Grease the top of a muffin pan and fill each cup with a paper liner.
In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. Pour the wet ingredients into the dry ones and stir with a rubber spatula just until the ingredients are blended.
Set the batter aside for 10 minutes to allow the ingredients to rest. With a standard ice cream scoop (you can also use a spoon), place a rounded scoop of batter into the paper liners, filling each one to the top. Bake for 25 to 30 minutes, until the tops are lightly browned and a toothpick comes out clean. Cool slightly and transfer the cupcakes to a cooling rack. Allow to cool for 10 minutes.
Spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle of each muffin. Serve warm or at room temperature.
Slightly adapted. https://www.nigella.com/recipes/cheesy-chilli