{"id":7100,"date":"2013-12-06T11:50:11","date_gmt":"2013-12-06T18:50:11","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=7100"},"modified":"2014-08-01T20:04:28","modified_gmt":"2014-08-02T03:04:28","slug":"dutch-oven-texas-style-pedernales-chili-and-cornbread","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/dutch-oven-texas-style-pedernales-chili-and-cornbread\/","title":{"rendered":"Dutch oven Texas Style Pedernales Chili and Cornbread"},"content":{"rendered":"<h2 style=\"text-align: justify;\">Dutch oven Texas Style Pedernales Chili and Cornbread<\/h2>\n<p style=\"text-align: justify;\">We have a special guest today! Steve Howard from &#8220;Grilling Your Grub&#8221; and the &#8220;Grow Your Own Grub&#8221; podcast fame.<\/p>\n<p>I have been a big fan of his gardening podcast for awhile now.<\/p>\n<p>Originally from Texas, he has moved to my neck of the woods and we got together to make some Dutch oven Texas Style Pedernales chili and Broccoli, Jalapeno, Cheddar Cheese Cornbread!<\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"http:\/\/www.youtube.com\/embed\/4aouio6dwUs?feature=oembed\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<h6 style=\"text-align: justify;\">(Closed Captioning available on this video)<\/h6>\n<h3 style=\"text-align: justify;\">Texas Style Pedernales Chili<\/h3>\n<p style=\"text-align: justify;\">If cutting your own Chili Grind, trimmed chuck or sirloin is best<\/p>\n<p style=\"text-align: justify;\">2 pounds coarsely ground beef (chili-grind- important)<br \/>\n1 medium or small chopped onion<br \/>\n1 clove garlic, minced<br \/>\n1\/2\u00a0 teaspoon dried oregano<br \/>\n1\/2 teaspoon ground cumin<br \/>\n3 teaspoons chili powder more to taste<\/p>\n<p style=\"text-align: justify;\">1 Tablespoon Worcestershire Sauce<br \/>\n1 (16-ounce) cans diced tomatoes (1 1\/2 cups canned Tomatoes)<\/p>\n<p style=\"text-align: justify;\">dashes of\u00a0 favorite hot sauce to taste<br \/>\nSalt to taste<\/p>\n<p style=\"text-align: justify;\">1 cup beef stock<\/p>\n<h3 style=\"text-align: justify;\">Broccoli, Jalapeno, Cheddar Cheese Cornbread<\/h3>\n<p style=\"text-align: justify;\">2 cups cornbread mix (Bob's Red Mill Stone Ground Cornbread Mix)<br \/>\n1\/2 cup whole milk<br \/>\n3 cloves garlic<br \/>\n1 1\/2 cups cheddar cheese<br \/>\n1\/2 bag frozen broccoli<br \/>\n2 jalape\u00f1os, seeded and chopped<br \/>\n8 oz cottage cheese<br \/>\n1 med onion chopped<br \/>\n4 eggs<\/p>\n<blockquote>\n<p style=\"text-align: justify;\"><em><strong>Video Transcript:<\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">Presenter:<br \/>\nHey, everyone, it\u2019s a special day today because I have a guest on the Cooking Everything Outdoors show.<br \/>\nGary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.<br \/>\nMy guest is none other than Steve Howard from the Grow Your Own Grub podcast.<br \/>\nSteve, welcome to the Cooking Outdoors Show.<br \/>\nSteve Howard:<br \/>\nThanks for having me, Gary.<br \/>\nPresenter:<br \/>\nAbsolutely.<br \/>\nThis is exciting for me.<br \/>\nYou\u2019re the first ever, first ever, guest on the show and I couldn\u2019t be happier.<br \/>\nSteve and I\u2019ve known each other via the phone and online for a couple of years now.<br \/>\nWe\u2019ve talked back and forth about video and such and just kind of got this brainstorm because you moved out here recently.<br \/>\nSteve Howard:<br \/>\nYeah, yeah.<br \/>\nPresenter:<br \/>\nFrom Texas.<br \/>\nSteve Howard:<br \/>\nSan Antonio, yes, sir.<br \/>\nPresenter:<br \/>\nSan Antonio, Texas.<br \/>\nOut to Northern California which is not too far from where I am.<br \/>\nAnd we just say, \u201cHey, let\u2019s shoot a video,\u201d and here we are.<br \/>\nTake a minute or minute and a half\u2026actually I\u2019ll give you a minute and a third and tell us about yourself.<br \/>\nSteve Howard:<br \/>\nOkay, well, as you said, I\u2019m Steve from Grow Your Own Grub podcast.<br \/>\nWe\u2019ve been podcasting about Growing Your Own Grub by mostly vegetables and organic and getting away from commercial food movement and of course, part of that is cooking that food.<br \/>\nAnd in the process for that over on YouTube I started just dabbling around in Cooks Garden channel, which is a mix of gardening and a little bit of cooking and that got me to be interested and start following your show and here we are today.<br \/>\nPresenter:<br \/>\nAnd we\u2019re cooking up chili and cornbread.<br \/>\nWait \u2018til you check this out.<br \/>\nSo the first thing on our menu is cornbread.<br \/>\nI got this recipe, oh, roughly about 3 years ago at a cornbread contest that I was judging here locally.<br \/>\nAnd some friends of mine, Tom and Joyce Reese, they came out with this recipe.<br \/>\nThey called it the Broccoli, Jalapeno, Cheddar Cheese Cornbread and it is so good and it\u2019s so flavorful.<br \/>\nWe\u2019re using Bob\u2019s Red Mill cornmeal mix on this and broccoli and jalapeno and cheddar and a few other goodies, so it\u2019s really delicious.<br \/>\nWe\u2019re cooking it in the Camp Chef 10 inch Dutch oven.<br \/>\nGoing to get a little hype on that so to be more cakey and get a tall rise which I really like on my cornbread, so this little flat pancakes you just don\u2019t get enough of, right?<br \/>\nAnd then secondly, we\u2019re going to make chili.<br \/>\nAnd, Steve, what kind of chili what we\u2019re making?<br \/>\nSteve Howard:<br \/>\nThis is a True Texas Chili.<br \/>\nIt\u2019s not mine.<br \/>\nIt\u2019s inspired by its change modify a little bit, but it actually was called a Pedernales chili, it\u2019s from President Lyndon Johnson.<br \/>\nAnd we are using what\u2019s called a chili grind meat, not ground beef.<br \/>\nIt\u2019s simply a sirloin or ground around that\u2019s 1\/2 inch, 3 1\/4 inch cubes and I think you\u2019ll find it has a\u2026<br \/>\nPresenter:<br \/>\nCubes are grind.<br \/>\nSteve Howard:<br \/>\nWell, grind, but if you don\u2019t can get a ground\u2026<br \/>\nPresenter:<br \/>\nYou cube it.<br \/>\nSteve Howard:<br \/>\nYou cube it.<br \/>\nBy chili grind I mean that grind is big.<br \/>\nIt\u2019s by 1\/2 inch cube.<br \/>\nBut if you can\u2019t get that, a nice knife and you can still make your own, don\u2019t give up just because of that.<br \/>\nPresenter:<br \/>\nOkay.<br \/>\nWell, it\u2019s time to start putting together our cornbread first is what we\u2019re going to do.<br \/>\nAnd the ingredients are pretty\u2026seems a little complex but it\u2019s really pretty easy.<br \/>\nFirst and most importantly is I\u2019m using Bob\u2019s Red Mill stone ground cornbread mix, 2 cups of that.<br \/>\nI have 1\/2 a cup of whole milk.<br \/>\n3 cloves of garlic, minced.<br \/>\n1 and 1\/2 cups of cheddar cheese.<br \/>\nRoughly a 1\/2 a bag of frozen broccoli.<br \/>\n2 jalapenos seeded and minced.<br \/>\n8 ounces of cottage cheese.<br \/>\n1 medium onion, chopped.<br \/>\nAnd then 4 eggs.<br \/>\nSo first thing we need to do is get our batter mixed and then we\u2019ll saute our vegetables.<br \/>\nAnd I\u2019m going to show you a cheddar trick on that.<br \/>\nSo let\u2019s take our cornmeal mix.<br \/>\nAnd, you know what, I want you to crack some of these eggs in there, Steve, we\u2019ll get those going.<br \/>\nSteve Howard:<br \/>\nOkay.<br \/>\nPresenter:<br \/>\nAnd I\u2019ll add the milk.<br \/>\nAnd this is what we do, we\u2019re cooking outdoors.<br \/>\nYou got to throw things.<br \/>\nSteve Howard:<br \/>\nOh, compost pit, that\u2019s handy.<br \/>\nPresenter:<br \/>\nYeah, there\u2019s a compost, yeah\u2026oh you know there\u2019s a compost pile there now.<br \/>\nWe\u2019ll add our cottage cheese.<br \/>\nAnd let\u2019s get our batter on mixed up.<br \/>\nSteve Howard:<br \/>\nThere you go.<br \/>\nPresenter:<br \/>\nOkay, so here\u2019s our batter, all mixed up.<br \/>\nLooking nice and cottage cheesy and eggy.<br \/>\nAnd it\u2019s just a matter of mixing it well.<br \/>\nSteve saved me here.<br \/>\nWhat you\u2019re supposed to add into the batter also is 1 cup of the cheddar cheese, reserving a 1\/2 a cup of cheddar cheese because we\u2019re going to sprinkle that on the top, baking.<br \/>\nSo let\u2019s get this blended in there.<br \/>\nThank you, Steve.<br \/>\nSo this recipe requires us to saute the onions, the jalapeno and the broccoli and typically you would take a skillet or in your Dutch oven and do that.<br \/>\nProblem with doing it in your Dutch oven is that you got to get Dutch oven really hotter than it\u2019s going to need to be for baking.<br \/>\nAnd then you got to take the stuff out, then you got to, you know, mix it in your batter and pour the batter back in and some multi-step process and not always does it work out really well.<br \/>\nSo we\u2019ve got a charcoal chimney going here and it\u2019s pretty darn hot.<br \/>\nAnd these lids make fantastic saute pans.<br \/>\nSo when you get your charcoal good and hot like this, just take your lid, put it over charcoal chimney.<br \/>\nNow, it\u2019s going to stifle some of that heat so we don\u2019t have a lot of time to do this, but it\u2019s going to work really well.<br \/>\nIt\u2019s going to get hot really quick and we\u2019re going to be able to get this going.<br \/>\nWe\u2019re going to have a butter bath here.<br \/>\nAnd we\u2019ll use it the rest in our Dutch oven.<br \/>\nAnd we\u2019re going to start out with the onions.<br \/>\nAnd the jalapenos.<br \/>\nAnd we\u2019ll start sauteing those and you\u2019ll hear them go.<br \/>\nIn just a couple of minutes we\u2019ll get those things going to where we need to be softening those up and releasing all those essential oils and flavors together.<br \/>\nWell, our onions and the jalapenos are coming along really nice.<br \/>\nDo you smell that?<br \/>\nSteve Howard:<br \/>\nOh yeah.<br \/>\nPresenter:<br \/>\nIs that good?<br \/>\nSteve Howard:<br \/>\nSmells great.<br \/>\nPresenter:<br \/>\nSo about time we\u2019re going to add our garlic in there.<br \/>\nWe\u2019re going to saute our broccoli, too.<br \/>\nGet that heated up.<br \/>\nWe got some sizzle.<br \/>\nSteve Howard:<br \/>\nOh boy, that smelled nice.<br \/>\nPresenter:<br \/>\nSo things are sauteing where I want them to be now.<br \/>\nSo what I want to do is I\u2019m going to take my lid rivet, set it over here on my 12 inch because I\u2019m not going to using that right this second.<br \/>\nI\u2019m going to take my lid off of the coals and we\u2019re just going to set that aside right now.<br \/>\nTime to place our coals where we need them.<br \/>\nSo I\u2019m going to need 7 coals on the bottom because we\u2019re baking.<br \/>\nAnd making sure I don\u2019t burn myself here I\u2019m going to get about that many.<br \/>\nAnd put them in a nice little circle about the size of the bottom of the Dutch oven around the legs.<br \/>\nSo I got 4\/8.<br \/>\nAnd we\u2019ll put the Dutch oven there.<br \/>\nSo we need to add our sauteed vegetables into the batter.<br \/>\nI just want you to grab that, Steve.<br \/>\nSteve Howard:<br \/>\nOkay, finally putting me to work.<br \/>\nPresenter:<br \/>\nFinally putting you to work.<br \/>\nNo longer pretty face.<br \/>\nAnd let\u2019s get these all in there.<br \/>\nSteve Howard:<br \/>\nHmm, what a smell!<br \/>\nOh.<br \/>\nPresenter:<br \/>\nOkay.<br \/>\nSo let\u2019s get this in there.<br \/>\nNice thing about this recipe is it\u2019s just a plopper.<br \/>\nWe\u2019re just going to plop it in.<br \/>\nSpread that out.<br \/>\nMake it look as pretty as I can make it.<br \/>\nThis is not very pretty.<br \/>\nYou get the lid on that, Steve, and we\u2019ll start cooking.<br \/>\nThis cornbread is going to take about 40 minutes to bake, so we might as well get that chili going.<br \/>\nWhat do you say, Steve?<br \/>\nAre you ready to make some chili?<br \/>\nSteve Howard:<br \/>\nLet\u2019s go.<br \/>\nPresenter:<br \/>\nWhat are we doing here?<br \/>\nSteve Howard:<br \/>\nWell, we\u2019re making, as we mentioned earlier, it\u2019s called a Pedernales chili.<br \/>\nWe\u2019re going to saute up some onions.<br \/>\nWe\u2019ve got some diced tomatoes.<br \/>\nA little bit of garlic, fresh garlic of course.<br \/>\nAll of this is fresh.<br \/>\nA little bit of oregano.<br \/>\nTeaspoon of cumin, ground cumin.<br \/>\nAnd a little bit of about a teaspoon of\u2026<br \/>\nPresenter:<br \/>\n3 teaspoons.<br \/>\nSteve Howard:<br \/>\n3 teaspoons.<br \/>\nI\u2019m a seed of the pants.<br \/>\nGary is helping me correct here, so yeah.<br \/>\nStart with about 2-3 of the chili powder because you can have but it\u2019s pretty hard to take it away.<br \/>\nSome hot sauce of your choice.<br \/>\nSalt and pepper.<br \/>\nAnd the original recipe, if you look it up online, is just add water.<br \/>\nI use beef stock and add a little bit of Worcestershire which really goes nicely with the beef.<br \/>\nPresenter:<br \/>\nWell, we\u2019re going to use a 12 inch Camp Chef Dutch oven<br \/>\nAnd because we\u2019re going to be sauteing the median onions we\u2019re going to dump a bunch of coals on the bottom of that to get it hot enough to just saute.<br \/>\nWe\u2019re not going to use the lid trick this time.<br \/>\nSo we got our coals.<br \/>\nWe got a little pile there, probably about 20 coals.<br \/>\nThat\u2019s going to get our Dutch oven hot enough to saute.<br \/>\nAnd we\u2019re not going to add any oil or anything because we\u2019re going to use the fat from the beef, right?<br \/>\nSteve Howard:<br \/>\nRight.<br \/>\nPresenter:<br \/>\nOkay.<br \/>\nThat\u2019s 2 pounds of ground chuck in a chili grind.<br \/>\nSteve Howard:<br \/>\nThe point is it\u2019s a lot coarser.<br \/>\nPresenter:<br \/>\nWell, it\u2019s already sizzling up.<br \/>\nSteve Howard:<br \/>\nYeah, this is good.<br \/>\nPresenter:<br \/>\nDoesn\u2019t take long with cast iron.<br \/>\nSteve Howard:<br \/>\nWell, we\u2019ve browned our beef.<br \/>\nIt\u2019s all up looking good.<br \/>\nNext, we want to get the onion and garlic in there to get them softened up a little bit.<br \/>\nAnd they\u2019ll start soaking up some of the juice and the flavor and that\u2019s why I don\u2019t do them separate.<br \/>\nGarlic.<br \/>\nAnd once our onions and garlic are all softened up, and starting to give a little aroma there, take a cup and a half, 2 cups or can of diced tomatoes and add them.<br \/>\nThen instead of water we\u2019ll add about 2 cups of beef stock.<br \/>\nAnd then we\u2019ll add our teaspoon of oregano.<br \/>\nTeaspoon of cumin.<br \/>\nAnd I think we started with\u2026what did I tell you?<br \/>\nPresenter:<br \/>\n3 tablespoons of chili powder there.<br \/>\nSteve Howard:<br \/>\nThey are chili powder.<br \/>\nPresenter:<br \/>\nSo are you going to put all of it or some of it?<br \/>\nSteve Howard:<br \/>\nWell, I don\u2019t know what you all like, so I\u2019ll just start with some of it.<br \/>\nPresenter:<br \/>\nWe\u2019re both eating it, buddy.<br \/>\nSteve Howard:<br \/>\nOkay.<br \/>\nA little bit of Worcestershire to just give it a little more beef flavor.<br \/>\nI don\u2019t know, a tablespoon.<br \/>\nOnce this has cooked for a while we want to taste it.<br \/>\nPresenter:<br \/>\nUm-hmm.<br \/>\nSteve Howard:<br \/>\nAnd then we\u2019ll adjust from there.<br \/>\nWe\u2019re going to add salt.<br \/>\nWe\u2019re going to a little pepper.<br \/>\nAnd optionally, you can add more hot sauce to bring it up a little bit.<br \/>\nThe important thing is get this in there and get it cooking for a little while.<br \/>\nPresenter:<br \/>\nOkay, so how long at this point would you leave it in?<br \/>\nSteve Howard:<br \/>\nWell, actually the longer, the better.<br \/>\nBut I would give it generally probably about an hour.<br \/>\nPresenter:<br \/>\nOkay, alright.<br \/>\nOkay, so you cook this typically with the lid on?<br \/>\nSteve Howard:<br \/>\nWith the lid on, keeps the heat on.<br \/>\nPresenter:<br \/>\nOkay.<br \/>\nSteve Howard:<br \/>\nIt\u2019s like the old saying, \u201cIf you\u2019re looking, it ain't cooking.\u201d<br \/>\nPresenter:<br \/>\nYeah.<br \/>\nSteve Howard:<br \/>\nToo much heat escaped.<br \/>\nSo I like encapsulates in there.<br \/>\nThen when you get near an hour start checking 45 minutes or there about, pull it off.<br \/>\nAnd if it\u2019s too thin yet leave the lid off, let evaporate, thicken up and\u2026<br \/>\nPresenter:<br \/>\nOkay.<br \/>\nSteve Howard:<br \/>\n\u2026turn down.<br \/>\nPresenter:<br \/>\nSo while our chili is cooking our cornbread is actually really close to done and we\u2019ll take a quick peek here.<br \/>\nMake sure that we can let it rest.<br \/>\nAnd well, you look at that.<br \/>\nSteve Howard:<br \/>\nOh.<br \/>\nPresenter:<br \/>\nThat is a thing of beauty.<br \/>\nSo what I want to do here is get the coals out from underneath because it looks like I\u2019m getting some browning here and I don\u2019t want to burn it.<br \/>\nAnd this pot will keep on cooking while these coals are on here.<br \/>\nSo I want to get those away and just very simply taking my shovel.<br \/>\nAnd I\u2019m going to slide them away without making a big mess.<br \/>\nPut our pot down there.<br \/>\nRemember, our cheese, we had leftover about a 1\/2 a cup, time to put that on there.<br \/>\nJust more or less accented, it\u2019s not, you know, a heavy coating.<br \/>\nAnd then we want to put our lid back on, but I\u2019m going to go knock off those coals because I don\u2019t want it to do anything cook wise, I just want it to use its residual heat from the pot to finish this up.<br \/>\nWell, our cornbread is done.<br \/>\nThat we know for sure.<br \/>\nChili has s been cooking about an hour now.<br \/>\nGot it a nice simmer.<br \/>\nAnd I think we\u2019re ready to serve up, right?<br \/>\nSteve Howard:<br \/>\nI sure hope so.<br \/>\nPresenter:<br \/>\nMy stomach is ready.<br \/>\nSteve Howard:<br \/>\nI am, too.<br \/>\nPresenter:<br \/>\nYou know?<br \/>\nSo let\u2019s take a look at your chili.<br \/>\nAnd take a look at that beauty right there.<br \/>\nSteve Howard:<br \/>\nOh, looking good.<br \/>\nNice, slow, simmer.<br \/>\nPresenter:<br \/>\nAnd that\u2019s what it\u2019s supposed to look like.<br \/>\nSteve Howard:<br \/>\nYep.<br \/>\nPresenter:<br \/>\nYep, nice and thick and meaty.<br \/>\nIt\u2019s a really hardy chili there.<br \/>\nIt looks fantastic.<br \/>\nSteve Howard:<br \/>\nIt maybe a little more liquid than we used to seeing if you are buying canned chilies and that sort of thing.<br \/>\nIt\u2019s the way it\u2019s supposed to be.<br \/>\nPresenter:<br \/>\nDinner served.<br \/>\nLunch is served.<br \/>\nFantastic fall meal, chili, cornbread all packed wonderful flavor.<br \/>\nAnd great guest Steve Howard.<br \/>\nSteve Howard:<br \/>\nThank you for having me.<br \/>\nPresenter:<br \/>\nAmazing.<br \/>\nSteve Howard:<br \/>\nAppreciate it.<br \/>\nPresenter:<br \/>\nIt\u2019s been fantastic.<br \/>\nThis is a huge, huge treat for me.<br \/>\nThis chili, we\u2019ve already sneaked in a couple of bites in there.<br \/>\nSorry, it\u2019s the way it is.<br \/>\nIt\u2019s absolutely packed full of flavor.<br \/>\nSteve Howard:<br \/>\nYeah.<br \/>\nPresenter:<br \/>\nAnd I really, really like that.<br \/>\nNow, some people will violate it, put cheese on there, are you a cheese guy?<br \/>\nSteve Howard:<br \/>\nI have no problem with cheese, any of the above toppings.<br \/>\nThe fact is we talked earlier about the beans, no beans, if you really\u2026your friends, your family, you really got to have bean, throw in a can of pinto beans.<br \/>\nPresenter:<br \/>\nIf, if you want.<br \/>\nSteve Howard:<br \/>\nYeah.<br \/>\nYes, there is no law.<br \/>\nThe chili cops aren\u2019t going to come get you.<br \/>\nPresenter:<br \/>\nNo, not at all.<br \/>\nIt\u2019s cornbread.<br \/>\nIf you can see that it\u2019s just packed with cheese and jalapeno and onion and broccoli.<br \/>\nReeses, you guys really did wonderful on this recipe.<br \/>\nAnd that\u2019s it.<br \/>\nMan, this has been a great episode.<br \/>\nI hope you like it.<br \/>\nI hope you check things out.<br \/>\nGo see Steve at\u2026<br \/>\nSteve Howard:<br \/>\nwww.GrowYourGrub.com or on YouTube.<br \/>\nPresenter:<br \/>\nOn YouTube.<br \/>\nSteve Howard:<br \/>\nOr on YouTube at Cooks Garden.<br \/>\nPresenter:<br \/>\nAlright, we\u2019re out of here.<br \/>\nWe\u2019re going to eat some chili.<br \/>\nSteve Howard:<br \/>\nSee you.<br \/>\nPresenter:<br \/>\nIt\u2019s been fun.<br \/>\nThanks.<br \/>\nHey, I hope you enjoyed this episode of the Cooking Everything Outdoors show.<br \/>\nBut without my sponsors none of this would be possible, Camp Chef and www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.<br \/>\nTwo great companies with really fantastic products.<br \/>\nGo visit them.<br \/>\nGo say hi and go buy something.<br \/>\nIf you want to find out more about me, you can find me on Pinterest, Facebook, Twitter, YouTube, iTunes, and of course, www.Cooking-Outdoors.com where I\u2019m always coming up with something crazy and new.<br \/>\nThis is Gary House.<br \/>\nAnd I will see you when I see you.<\/p>\n<p style=\"text-align: justify;\">\n<\/blockquote>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.cooking-outdoors.com\/dutch-oven-texas-style-pedernales-chili-and-cornbread\/chili-and-cornbread\/\" rel=\"attachment wp-att-11085\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11085\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Chili-and-Cornbread-300x168.jpg\" alt=\"Chili and Cornbread\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Chili-and-Cornbread-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Chili-and-Cornbread.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dutch oven Texas Style Pedernales Chili and Cornbread We have a special guest today! Steve Howard from &#8220;Grilling Your Grub&#8221; and the &#8220;Grow Your Own Grub&#8221; podcast fame. I have been a big fan of his gardening podcast for awhile now. Originally from Texas, he has moved to my neck of the woods and we [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[284,1,295],"tags":[1015,3534,3531,3524,3535,3523,3525,3527,3526,3528,417,255,259,33,3529,3530,3532,3533],"class_list":["post-7100","post","type-post","status-publish","format-video","hentry","category-beef-recipes-tips-and-techniques","category-dutch-oven-cooking-recipes-tips-and-techniques","category-side-dish-recipes-tips-and-techniques","tag-dutch-oven-recipe","tag-growing-your-own-grub","tag-how-to-make-chili","tag-pedernales-chili","tag-steve-howard","tag-texas-style-pedernales-chili","tag-chili","tag-chili-recipe","tag-chilli","tag-chilli-recipe","tag-cooking-video","tag-cornbread","tag-cornbread-recipe","tag-dutch-oven","tag-dutch-oven-chili","tag-dutch-oven-chilli","tag-dutch-oven-corn-bread","tag-how-to-make-cornbread","post_format-post-format-video"],"yoast_head":"<!-- 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2008","format":false,"excerpt":"Here is the 1st place Cornbread winner from the Amador County Heritage Days. 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