Meat Chili & Corn Bread

This lab we made meat chili and corn bread to go with it. This was done over a two day time period. It was a knife skills method because we had to cut up our onion, garlic, zucchini and peppers. We cooked our beef first in the cast iron until no more pink was visible, then we set it to the side. In the same pan we added in our onions, garlic and spices and sauteed that for 3 minutes. We then added our peppers and sauteed them for another 5 minutes. After this we added in our beans, corn, tomato sauce and beef. We let that simmer for about 20 minutes and placed it in the fridge until the next day. On day two we reheated our chili in the pan, while we started on our corn bread. The corn bread was a quick bread and flour mixture method. We mixed the wet and dry ingredients separate before combining them together and mixing it into one. The bread baked for about 16 minutes in the cast iron pan. The chili and bread were both served together nice and hot!

I gave myself a 5 on this lab because the chili and corn bread met product standards and the spices were all accurate. There wasn’t any major challenges with this lab, everything went as it should. I wouldn’t make this again because i don’t enjoy chili all that much. However, the bread was very tasty!

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