Chili & Cornbread

Ingredients:

Chili:

·               1-2 Lbs Ground Beef

·               2 Red Bell Peppers

·               3 Red Chili Peppers

·               4 Roma Tomatoes

·               2 Onions

·               1 Can Red Beans

·               2 Cups Chicken Broth

·               2 tbsp All Purpose Flour

·               3 tbsp Chili

·               2 tbsp Cumin

·               1 tbsp Oregano

·               2 tbsp Smoked Paprika

·               Salt & Pepper to Taste

·               Sour Cream (optional)

·               Shredded Cheese (optional)

·               Macaroni (optional)

Cornbread:

·               ½ Cup Butter

·               1 ¼ Cup All Purpose Flour (185g)

·               1 ¼ Cup Yellow Cornmeal (175g)

·                Cup Sugar (70g)

·               ¼ Cup Brown Sugar (50g)

·               1 tsp Salt (6g)

·               1 tbsp Baking Powder (12g)

·               2 eggs

·               1 ½ Cup Buttermilk

·               1 Can Corn (optional)

·               2 tbsp Butter

·               2 tbsp Honey

Chili:

1.            Slice the peppers and tomatoes in half and place on a baking sheet. Coat with a high smoke point oil and salt. Broil for 2-6 minutes or until charred

2.            Place the charred vegetable along with the chicken stock into a blender and blend for 5-10 second, just until it is liquified, but still chunky. Set aside

3.            In a large stew pot, sear the beef on high heat. Season with ½ of the spice blend. Once the meat juices begin to fill the pot, sprinkle in the all purpose flour which will act as a thickening agent later on in the cooking process

4.            Pour in the blended pepper and tomatoes and allow to stew for a few minutes before adding in roughly chopped onions, the can of red beans and the remaining seasonings

5.            Cook uncovered on medium-low for at least 30 minutes or until thick

Cornbread:

1.            Begin by preheating a cast iron pan in a 400° oven

2.            Brown the butter by heating over medium heat until the fats separate from the liquid butter and it begins to smell of caramel. Cool and set aside

3.            In a large measuring cup combine the browned butter with the buttermilk and two eggs

4.            In a bowl, mix the dry ingredients. Pour in the buttermilk/egg mixture along with a can of corn

5.            Pour the cornbread mixture into the hot cast iron and place back into the oven for 20-25 minutes

6.            Remove from the oven, then brush with the homemade honey butter

Chili & Cornbread:

1.            In a small bowl, place in two scoop of freshly made macaroni, followed by a hearty serving of the chili, a sprinkle of dice onions, shredded cheese, a dallop of sour cream and finally the sweet and delicious cornbread. Make sure to get everything in one bite and Enjoy!