Chili with Jalapeño Cornbread

Brrr... it's been cold outside, and this is the perfect meal to warm you up! What's better to warm you up than homemade chili and adding a little extra heat with some jalapeño cornbread? Yummy :)




Chili with Jalapeño Cornbread








Chili


1 lb lean ground beef
1 large onion chopped
2 cloves garlic finely chopped
1 can 16 oz crushed tomatoes
1 can tomato sauce
2 medium stalks of celery thinly sliced
2-3 tbs chili powder
2 tsp salt
1 tsp sugar
1 tsp Worcestershire sauce
1/2 tsp red pepper
1 can kidney beans


1. Cook ground beef, onion and garlic in a frying pan over medium high heat, using spatula to chop beef into small pieces. Saute until browned.
2. Transfer beef mixture into a large pot. Add tomatoes with liquid, tomato sauce, celery, chili powder, salt, sugar, Worcestershire sauce, and red pepper. Stir, heat to boiling. Reduce heat, cover and simmer 1 hour. Periodically taste chili and add more red pepper if needed (I like my chili hot so I added more as I went).
3. Stir in beans. Heat to boiling, reduce heat. Simmer uncovered until hot about 15 minutes. If you prefer thicker chili, continue simmering until at desired thickness. Enjoy!


Jalapeño Cornbread


1 cup cornmeal
1 cup flour
2-4 tbs sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 can corn
3 tbs chopped jalapeños
1 cup grated cheddar cheese
2 tbs vegetable oil


1. Preheat oven to 425 degrees. In a large bowl combine corn meal, flour, sugar, baking powder and salt.
2. Add milk, egg and 1/4 cup vegetable oil. Beat until smooth about 1 minute. Stir in corn, jalapeños, and cheddar cheese.
3. Add 2 tbs vegetable oil to cast iron pan. Pour corn meal mixture evenly into cast iron skillet.
4. Bake at 425 degrees for 20-23 minutes until toothpick inserted in the center comes out clean. Slice into 9 even slices. Enjoy!