The BEST Chili and Cornbread

Let me preface this by saying there are very few times when I will refer to recipes as "the BEST". I'm not so naive to recognize that many variations of a certain dish may be just as good as the recipe I use.

However, these chili and cornbread recipes really are the BEST! Like mouthwatering good...like, make a huge batch of chili just so I can put the leftovers in the freezer for a rainy day, good.

You will NOT be disappointed! Promise. Plus, they are both extremely simple recipes.

Note: This recipe makes enough to feed a small army, which I don't mind because it freezes well. Also the recipe has a bit of a spice kick to it. Add less jalepeños, green chilies, or chili powder to lessen the spice.

Caputo's Almost Instant Chili
Yields 8 servings
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1 Tbs. Olive Oil

2 Onions, chopped

4 cloves garlic, minced

1 lb. ground meat (beef pork, turkey, any work well)

8 oz. bacon, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

4 stalks celery, sliced

1 Tbs. ground cumin

1/4 cup chili powder

1 Tbs. oregano

salt and pepper to taste

1 28 oz. can diced tomatoes

1 8 oz. can green chiles

1 7 oz. can diced jalepeños

1 14 oz. can black beans, drained

1 14 oz. can pinto beans, drained

1 14 oz. can kidney beans, drained

1 14 oz. can corn, drained

2 Tbs cilantro, chopped

Top with shredded cheese, sour cream sliced limes, tortillas or anything else!

Directions:

Heat the oil in a large soup pot. Add the onions and garlic and cook over medium heat until transparent, about 5 minutes. Remove the onions and garlic and set aside.

Turn the heat up to high and add the ground meat and chopped bacon. Cook until browned, then drain grease.

Add the reserved onions and garlic and the rest of the ingredients. Cook over medium heat for about 30 minutes.

Grandmother's Buttermilk Cornbread 

Recipe adapted from here. 

Yields 9 servings
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Ingredients:

1/2 cup white sugar
1/2 cup butter

2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup white or wheat flour
1/2 tsp salt  

Note: if you don't have buttermilk on hand, mix 1 Tbs lemon juice or vinegar with 1 cup of milk- a perfect substitution.

Directions: 

Preheat oven to 375 degrees F. Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.