Chili & Cornbread

What’s better on a chilly winter day than Chili and Cornbread – nothing!  It’s perfect so let the snow fall turn on the game and kick back and relax dinner is on the stove and it smells so good. This is an easy, quick version full of flavor and easy on the chef.  Enjoy!

Recipe provided by: Sally Barton 

Print: Chili & Cornbread

Ingredients

  • 1 T vegetable oil
  • 1 ½  lb coarsely ground beef or beef chunks
  • ½ lb ground chorizo
  • 2 Cups onion, chopped
  • 5 cloves garlic, diced

Brown meat and onions in very hot skillet, as it browns add garlic and sauté lightly.  Then add:

  • 1 T dried crushed oregano
  • 2 whole bay leaves
  • 2 tsp. ground cumin
  • 2 small cans chopped green chilies
  • 2 Chipotle Chilies in Adobo Sauce, diced
  • 5 T chili powder
  • 2 cups beef broth
  • 1 bottle beer
  • 32 oz canned stewed tomatoes, chopped
  • ¼ tsp. cayenne pepper
  • 1 tsp. brown sugar
  • 2 8oz. cans Chili beans

Allow to simmer for ½ hour to several hours. 

Garnish with: 

  • Shredded cheese
  • Shredded lettuce
  • Diced onion
  • Sour cream
  • Tortilla chips
  • Lime wedges

 ENJOY!

Cornbread

Preheat oven to 425 – grease a cast iron skillet or 9” casserole with butter

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 3 T sugar
  • 4 tsp. baking powder
  • 1 ¼ cup milk
  • ¼ cup butter, melted
  • 2 eggs slightly beaten

 Optional, add:

  • ½ can corn kernels
  • ¼ cup green chilies, diced

 In a medium bowl, combine dry ingredients, add wet ingredients and mix lightly.  Pour into prepared pan and bake 22 or 28 minutes.  Enjoy!