LOUISVILLE, Ky. (WDRB) -- Chili is a staple in the cooler, fall months - no matter where you live.

Everyone makes it differently, and Chef Joseph Thomas with Paul's Fruit Market joined WDRB Mornings on Thursday with some ideas on how to spice up your chili recipes.

Chili

Ingredients:

  • 2 lbs of ground beef
  • 2 tbsp olive oil 
  • 1 medium onion diced 
  • 2 tbsp minced garlic 
  • 29 oz can tomato sauce 
  • 2 1/2 cups of water
  • 2 tbsp tomato paste 
  • 8 oz Bloemers chili base
  • 2 15-oz cans of petite diced tomatoes 
  • 32 oz can red kidney beans
  • 3/4 cup chili powder 
  • 2 tbsp cumin
  • 1 tbsp paprika 
  • 1 tsp cayenne pepper
  • 1 tbsp granulated garlic 
  • 1 tbsp sugar
  • Salt/pepper

Directions:

In a Dutch oven or large roasting pan, heat 2 tbsp of olive oil over medium heat. Add ground beef onion and garlic. Cook until beef is browned. Drain off fat. Add the undrained diced tomatoes, undrained red beans, tomato sauce, and tomato paste. Add the chili powder, cumin, paprika, granulated garlic, cayenne pepper and sugar. Bring to a simmer: reduce heat.

Cover and let simmer for 40-45 minutes or until flavors are blended. Add salt and pepper to taste. Serve over rice or spaghetti noodles. Note: Stir chili every 5-7 minutes to make sure its not sticking to the pot.

Jalapeno Cornbread

Ingredients:

  • 1 cup yellow cornmeal 
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 2 tbsp baking powder 
  • 2 tsp salt
  • 3/4 cup milk
  • 2 large eggs, beaten
  • 1/2 cup canola oil
  • 1 tbsp sour cream
  • 1 tbsp unsalted butter
  • 1 cup shredded cheddar cheese
  • 1 - 4oz can diced pickled jalapeños well drained

Directions:

Preheat oven to 350 degrees. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.

Make a well in the center of the dry ingredients. Add milk, eggs, and canola oil. Mix all together. Fold in the sour cream, cheddar, and jalapeño.

Grease a loaf pan or 9-inch cast iron skillet with butter. Pour batter into prepared pan. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Cheese Quesadillas

Ingredients:

  • 1 package of 6-inch flour tortillas
  • 2 cups of shredded cheese blend (Monterey Jack + Cheddar or Mozzarella + Oaxaca)
  • 1 cup guacamole 
  • 1 cup sour cream 
  • 1 cup salsa
  • Butter (optional)

Directions:

Spread cheese evenly over 4 tortilla shells. Fold the tortillas in half.

To cook on the stove, melt one teaspoon of butter in a large sauté pan over medium heat. Brown the quesadillas one at a time in butter, turning to brown on both sides. Repeat for each quesadilla. 

Serve quesadillas with salsa, guacamole, or sour cream as desired.

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