Since taking over the Velva grocery store, Verendrye Electric Cooperative members Brenda and Matt McCasson have made it their own. They offer in-house smoked meats, homemade daily lunches and even their own line of homemade frozen pizzas. Read more about the McCassons here.
Brenda is a self-described meat-and-potatoes gal, who prefers the stick-to-your-ribs classics with a twist.
This month, Brenda shares recipes reflective of her food personality. The concoction of seasonings Brenda uses makes her chili taste familiar, but distinctively unique and addicting. And while her husband, a native Ohioan, might tell you chili’s best partner is spaghetti (“Cincinnati chili”), we’ll reach for a second helping of Brenda’s jalapeño cornbread instead!
2¼ cups self-rising flour
1¼ cups cornmeal
¼ cup sugar
½ tsp. baking powder
1 tsp. salt
4 oz. jar diced jalapeños
1 large egg, slightly beaten
14.5 oz. can cream-style sweet corn
1 cup buttermilk
½ stick butter, melted
Sift flour into a large bowl, then add remaining dry ingredients, whisking together to mix.
In a smaller bowl, combine the jalapeños, egg, corn and buttermilk.
Dump the wet ingredients and half of the melted butter, slightly cooled, into the dry ingredients. Fold the batter together, then let stand for a few minutes.
In a 375-degree oven, warm cast-iron skillet, about 5-10 minutes. Rub Crisco in skillet, then add batter and spread it out smooth. Pour remaining melted butter over the top. Bake on middle rack at 375 degrees for about 25 minutes. The cornbread is done when sides are slightly golden and a toothpick comes out clean. Let stand for 10 minutes before cutting. Best served with a dollop of butter and drizzled with hot honey.
Recipe by Brenda McCasson, Verendrye Electric Cooperative
2 lbs. 93% lean ground beef
5 stalks celery, diced
1 green pepper, chopped
1 large sweet onion, chopped
2 T. oil
1 can dark red kidney beans, drained
1 can chili beans
1 can chili-ready diced tomatoes
1 can Campbell’s tomato soup
4 cups water
5 bay leaves
15 whole cloves
3 T. chili powder
1 t. cumin
1 tsp. smoked paprika
½ tsp. cocoa powder
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. red pepper flakes
½ tsp. chipotle powder
½ tsp. oregano
¼ tsp. ground cinnamon
½ tsp. sugar
2 tsp. salt
10 drops hot sauce
Prepare spices by making a bouquet garni of bay leaves and cloves, placing herbs in cheesecloth and sealing with butcher’s twine. Then measure remaining seasonings and dump into a bowl.
In a large pot (at least 6-8 quarts), brown ground beef, then remove from pot, leaving juices.
Sauté vegetables until translucent, adding up to 2 T. oil if needed. Then add beans, tomatoes, tomato soup, browned ground beef, 4 cups water, the bouquet garni and seasonings. Add hot sauce. Simmer covered for 2 hours and let it bubble – not boil – like a witch’s brew. Serve with cornbread and your favorite chili toppings.
BRENDA’S TIP: A bouquet garni is the French term for herbs wrapped in cheesecloth. It’s also handy if you don’t wish to fish tiny cloves out of your chili pot! Been there, done that!
Recipe by Brenda McCasson, Verendrye Electric Cooperative
