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Publix Simple Meals

Ranchero Chili with Cubanelle Cornbread

Ranchero Chili with Cubanelle Cornbread
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)

Ranchero Chili


2 cloves garlic, coarsely chopped
2 lb boneless chuck roast
2 tablespoons canola oil
1 (3.65-oz) chili starter kit (with masa flour)
1 cup trinity mix (fresh diced onions, bell peppers, celery)
2 cups 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 presliced green onions


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


  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


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


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

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


  1. Preheat oven to 400°F. Coat 9-inch round cake pan with spray. Remove stem and seeds from pepper; cut pepper in half. Place pepper on baking sheet; bake 8–10 minutes or until softened. Let stand to cool, and 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.

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Ranchero Chili

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Cubanelle Cornbread

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Ranchero Chili

CALORIES (per 1/6 recipe) 310kcal; FAT 12.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 85mg; SODIUM 780mg; CARB 14g; FIBER 2.00g; SUGARS 5g; PROTEIN 35g; CALC 6%; VIT A 30%; VIT C 60%; IRON 20%

Cubanelle Cornbread

CALORIES (per 1/8 recipe) 170kcal; FAT 7.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 400mg; CARB 22g; FIBER 2.00g; SUGARS 1g; PROTEIN 5g; CALC 8%; VIT A 4%; VIT C 25%; IRON 2%

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