chicken drumsticks braised in four-bean chili/stew and skillet corn bread

another freezing (almost) night here in austin, so i decided it was time i busted out the cast iron and went for the gold.  i fully recognize that this is not chili as it "should" be -- as a well-fed texan, i admit this is not proper chili, but for this healthy-eating-oriented, non-red-meat-eating kitchuation-maker, it hits the spot when the hats, scarves, and coats come out!

chicken drumsticks braised in four-bean chili/stew

1-2 tbsp canola oil

4 chicken drumsticks

1 red onion, sliced

3 carrots, diced

1 jalepeno, minced

6 cloves garlic, minced

3 poblano peppers, roasted and peeled

1 can black beans

1 can pinto beans

1 can kidney beans

1 can great northern white beans

1 large can diced tomatoes

1 sm can tomato paste

1-2 c frozen corn, thawed

3 bay leaves

spices: chili powder, chipotle chili powder, paprika, cumin, cinnamon

1 bunch cilantro, chopped

1 lime, juiced

cheddar cheese, grated/shredded

head cast iron dutch oven over med heat with canola oil.  once hot, brown s&p'd drumsticks on all sides

remove from pot, add in onions and spice blend, stir to soften onions and toast spices, a few minutes

add carrots, garlic, and jalepeno, stir to begin to cook.  form bowl in center of veggies, add tomato paste.  cook out raw flavor.

add corn, beans, and diced tomatoes, plus lg tomato can-worth of hot water -- or just enough to cover.  nestle in bay leaves, adjust seasoning to taste, and bring to a boil.

bury drumsticks in veggies, reduce heat to low, and simmer for an hour and a half.

add lime juice and chopped cilantro.  serve with shredded cheddar.

food coma.

and then...

skillet corn bread

2 c corn meal

1 c whole wheat flour

1 1/2 tsp baking soda

1 tsp baking powder

1-2 c frozen corn

1 egg

2 c buttermilk

2-3 tbsp butter

pinches of chili powder, freshly cracked black pepper, and red pepper flakes

put butter in skillet, place in oven, and preheat to 350F.

combine dry ingredients (including corn) in lg mixing bowl

combine buttermilk and egg, add to dry ingredients with melted butter (from the skillet).

pour batter into skillet and bake for 30-45 min, until golden brown on top.

let cool in skillet for 10 minutes, then finish cooling on rack.

in the past, i've added onions, garlic, jalepenos, cheddar cheese, omitted the frozen corn...the possiblities are endless.  this recipe is a little drier, so it pairs really well with soups and stews.

seriously, though, i'd love to tell you how much i enjoyed this meal tonight, but my head is shutting down because my stomach is so full.  really, i squeezed this entry out so i wouldn't forget.  hope you enjoy!