My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Ranchero Chili With Cubanelle Cornbread

Servings:
Makes 6 Servings
Total Time:
About 2 Hours
Active Time:
1 hour

Cooking Sequence


-- Prepare chili through step 4 - 20 minutes

-- About 45 minutes before serving, begin cornbread - about 1 hour

-- Complete cornbread and chili; serve - 40 minutes


Cooking Instructions

Ranchero Chili

Ingredients

2 cloves garlic, coarsely chopped

2 lb boneless chuck roast

2 tablespoons canola oil

1 (4-oz) chili starter kit (with masa flour)

1 cup trinity mix (fresh diced onions, bell peppers, celery)

1 (32-oz) container unsalted beef stock

1 (14.5-oz) can diced tomatoes, undrained

2 cups tomato-vegetable juice (spicy or regular)

1/2 cup water

1/2 cup pre-sliced green onions

Prep


-- Chop garlic.

-- Cut beef into bite-size pieces (wash hands).


Steps


1. Preheat large stock pot on medium-high 2-3 minutes. Place oil in pan; coat beef with 2 tablespoons chili spice mix (from kit). Brown beef (in batches) 1-2 minutes or until browned on all sides. Remove beef from pot.

2. Place trinity mix and garlic in same pot; cook 2-3 minutes or until tender.

3. Stir in beef, stock, tomatoes, juice, and 2 tablespoons chili spice mix; bring to a boil.

4. Reduce heat to low and cover; simmer 1-1 1/2 hours or until beef is tender.

5. Combine masa flour (from kit) and water. Stir into chili; simmer 3-4 minutes or until chili becomes very thick. Top with green onions and serve.


Cubanelle Cornbread

Ingredients

cooking spray

1 medium Cubanelle pepper, finely chopped

1 (8.5-oz) box corn muffin mix

1 egg (or 1/4 cup egg substitute)

1/3 cup whole milk

1/2 cup shredded sharp Cheddar cheese

Prep


-- Preheat oven to 400°F. Coat 9-inch-round cake pan with spray.

-- Remove stem and seeds from pepper; cut pepper in half.


Steps


1. Place pepper on baking sheet; bake 8-10 minutes or until softened. Chop pepper finely.

2. Prepare corn muffin mix (using egg and milk) following package instructions. Stir in pepper and cheese until well blended.

3. Transfer batter to cake pan; bake 12-15 minutes or until golden. Let stand 3-4 minutes to cool. Serve.


Aprons Advice


-- Complete this meal with your favorite chili toppings and Key lime pie for dessert.

-- The chili starter kit contains cayenne pepper and salt that we chose to omit. If desired, you can add them for flavor and spiciness.


Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

Ranchero Chili

CALORIES (per 1/6 recipe) 360kcal; FAT 13g; CHOL 90mg; SODIUM 860mg; CARB 20g; FIBER 3g; PROTEIN 39g; VIT A 20%; VIT C 70%; CALC 8%; IRON 25%

Cubanelle Cornbread

CALORIES (per 1/8 recipe) 170kcal; FAT 7g; CHOL 10mg; SODIUM 400mg; CARB 22g; FIBER 2g; PROTEIN 5g; VIT A 4%; VIT C 25%; CALC 8%; IRON 2%