Homemade Pea Soup Soup Inside and Chili Outside


 
Rich Dahl

Rich Dahl

R.I.P. 7/21/2024
Tuesday the weather was very nice so I decided to do a little cooking.
Homemade split pea soup for Tuesday’s dinner and some smoked chili on the performer for the Cardinals game Thursday evening
Barb had Wednesday covered and also made some of her great cornbread to go with the chili on Thursday.

Stuff for the chili
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DO getting up to speed. Used some 97/3 I got on sale along with some 80/20. The 97/3 is to dry for burgers so I used it here instead.
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Wet and dry ingredients except beans added after the meat and onions were browned.
Smoked with almond and peach.
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Meanwhile back on the range the ham bone and broth getting friendly, simmered for two hours.
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After three hours chili is ready, added the beans at the two hour mark.
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Herbs, split peas and seasoning added, after two hours and before I added the veggies and ham I hit the soup base with my boat motor (emersion blender) to make the soup super creamy.
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Veggies and diced ham added, cooked for thirty minutes.
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The split pea soup was super simple and super good. Also got enough left for two or three meals which will go into the freezer for those cold nights coming up.
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Thursday night:
Barbs corn bread, need to get a patent on this stuff
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Chili was great and the Cards won and secured a playoff spot, life is good.
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Thanks for taking a look and have a great weekend.
 
Two of my favorite soups/stews! Both look tasty, and perfect for this time of year! Nice work, Rich.

R
 
You and Barb are living the dream. Excellent cooks Rich
ps: We may need to get Barb's cornbread recipe...Looks fantastic
 
ChuckO said:
You and Barb are living the dream. Excellent cooks Rich
ps: We may need to get Barb's cornbread recipe...Looks fantastic
Click to expand...

Chuck here is the recipe and hope everyone who makes it enjoys it. It's awesome.
Barb Dahl

Skillet Cornbread with Bacon and Chives

4 slices bacon ¼ Tsp. freshly ground black pepper
2 cups yellow cornmeal ¼ Tsp. ground cayenne pepper
1 ½ cups all-purpose flour 2 Tbsp. finely chopped fresh chives (if you don’t have chives I
Used 3 green onions chopped small}
½ cup granulated sugar 3 large eggs
1 Tsp. baking powder 1 Tsp. baking soda
1 Tsp. kosher salt 1 cup milk
¼ cup sour cream
Cook bacon in 10 inch CIS until crispy. Drain the bacon on paper towels. Pour off and discard all but 2 Tbsp. bacon fat.
In large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne pepper. Finely chop the drained bacon and add it to the bowl along with the chives (green onions) and mix well. In another bowl, whisk the eggs, milk, and sour cream. Pour the milk mixture into the cornmeal mixture mix well.
Pour the cornbread batter in the skillet with the bacon fat and spread it out evenly. Grill over indirect medium heat until golden brown around the edges and a toothpick inserted in the center comes out clean, 20 to 30 minutes, rotating the pan occasionally for even cooking. Allow to cool completely in the skillet. Invert the cornbread onto a cutting board. Cut into wedges.
If you would like to do it in the oven cook at 350* for about 20-22 minutes and then at 400* about 5 minutes to get nice and brown on top.
Hope you enjoy and if you have any question just ask.
If you have Weber’s Real Grilling book it’s on page 279.
 
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