If there’s one thing I’m head over heals for, it’s chili and cornbread. I’m a good sharer of food and drink unless it’s taken from me without permission and I’ve been known to get viciously protective of my cornbread and chili. My last few days at home I found myself overcome by the craving for the aforementioned foods.
Can of whole peeled tomatoes
Large bunch of chopped fresh cilantro
Ground beef or “chili meat” as my grocery store labeled it, second time ’round I used bison to AWESOME effect – highly recommended
As much of the following spices as you want = mace, Cajun Seasoning (whatever that is, I just found it in the spice cabinet and seemed like a good idea), cayenne pepper, black pepper
2 cans of kidney beans and 1 of black beans
3 cloves of garlic and 1 large shallot, maybe one large yellow or red onion
Start it like you start any stew by cooking down the garlic, shallots and onion then browning the meat over it, then layering all the other goodies and let simmer for an hour. The cilantro should go in at the last moment! Another golden rule: it’s always the better the next day.
Now for the cornbread.
1 cup flour + 1 cup yellow cornmeal
1/4 cup honey
2 large eggs
1 cup heavy whipping cream (or milk if you prefer)
1/2 tsp. salt
1 tsp. baking powder
1/2 cup melted butter
Combine wet ingredients with dry, preheat oven to 400ºF. I baked mine in a muffin tin for 15 minutes and they came out beautifully. A nice slab of Kerry Gold doesn’t hurt them either. In any case, it’s now my favorite chili and favorite cornbread so I guess take my word for it that these dishes are delicious, because they are.