Tomorrow will dawn on a day of great expectation (though possibly little hope) for all WSU Coug and UW Dawg football fans.
It is, of course, the Apple Cup, a long-awaited yearly rivalry that always starts with a week’s worth of excruciatingly funny if occasionally tasteless jokes and sometimes ends in a stunning, last-gasp win – or loss.
Whether the conclusion of tomorrow’s game is cause for you to celebrate or commiserate, food still has to be factored in. Since chili and cornbread have long been the team of choice for post-game Apple Cup suppers, here’s a winner of a recipe from Camano Island cook Carol Cole.
“This great one-pot meal has the extra flavor of corn in the chili,” she says, “and the cornbread is ‘baked’ right on top.”
Chili corn pie
1pound lean ground beef
1onion, diced
1green pepper, diced
1clove garlic, minced
2tablespoons chili powder
1/2teaspoon cumin
1/4teaspoon each oregano and pepper
1teaspoon salt
1tablespoon sugar
1can (about 141/2 ounces) whole tomatoes
2cans (15 ounces each) tomato sauce, or 1 can (28-29 ounces) crushed tomatoes
1cup beef broth, water or beer
1can each corn and pinto beans, both drained
Cornbread topping:
1cup each flour and yellow cornmeal
1/2teaspoon salt
2teaspoons baking powder
2tablespoons sugar
2/3cup milk
1egg
2tablespoons oil
Parsley flakes
In a large dutch oven, saute beef, onion, green pepper and garlic; stir in seasonings, tomatoes, tomato sauce or crushed tomatoes, broth, water or beer, corn and beans. Simmer, covered, for about 1 hour, stirring occasionally.
For the topping, in medium mixing bowl, combine flour, cornmeal, salt, baking powder and sugar; stir in milk, egg and oil, mixing well. Spoon over the top of the simmering chili mixture. Sprinkle with parsley. Cover and cook at simmer 15 minutes, then uncover and cook 15 minutes more.
The next Forum will appear in Sunday’s special Thanksgiving Food section.
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