I love chicken chili. Especially when the temps dip below freezing with wind chills way below zero. And here in Minnesota with long, cold winters I've had many chances to make different versions of chili! Over the past year or so I have perfected my perfect chili recipe with chicken, great Northern beans, fresh red pepper, chicken stock, garlic and lots of spice. What I've struggled with is what to serve with the chili.
Typically I've seen cornbread served with chili, but I've never been much of a fan of cornbread. Actually, I shouldn't really say that. I only remember trying it a few times as a child so I guess I was just not a fan of that version I tried in my childhood. Lately I've been trying new things that I said I hated as a child, and to my surprise have liked quite a few of them. (Sorry Mom for being such a picky eater!) Like pineapple. I always thought I hated it, but after trying a fresh pineapple slice I actually quite liked it. Maybe some day I'll be adventurous and try cornbread again to see what I think of it now.
To go with my chili, I've made cheddar biscuits, garlic breadsticks and cheesy bread, but nothing seemed just right. Then I saw a recipe for beer bread. That seemed perfect to me. I think beer goes very well with chili and the slightly sweet taste of the bread would help balance my sometimes overzealous spice in the chili.
The best part is that beer bread is super simple to make - just five ingredients. Who knew with all of those pre-made mixes you see everywhere? I assumed it would be lots of ingredients and time consuming. Sometimes those packaged mixes can be very deceiving! I found my recipe here on My Baking Addiction (love that site!) and will never try a packaged mix!
The next time you're whipping up your favorite batch of chili or just need a good side of bread, try this recipe out. It's wonderful!
Original recipe posted by Jamie at the My Baking Addiction blog
3 cups self rising flour
1/3 cup white sugar
1 teaspoon kosher salt
12 oz beer
2 tablespoons butter, melted
Preheat oven to 375 degrees.
Butter the bottom and sides of a loaf pan (I use a 9x5 loaf pan, but 8x4 will work as well).
In a large mixing bowl, combine the flour, sugar, salt and beer. Stir to completely combine. The mixture will be very sticky.
Take the dough and spread it evenly in the buttered loaf pan. Place in preheated oven and bake for 50 minutes.
After the 50 minutes, remove from oven and pour the 2 tablespoons of melted butter over the top. Place back in the oven for 5 minutes.
Remove from the oven. Let cool for about 15 to 20 minutes and carefully remove from pan.
Best served warm.